This warm potato salad is a side dish that actually gets talked about because it has tender potatoes tossed in a tangy vinaigrette, loaded with the crunch of pickles, radishes, and celery. There is no mayo or heavy dressing, just bright, bold flavor you can serve straight from the pot or pull out of the fridge the next day.
I have nothing against a classic mayo-based potato salad, and I’ll eat it every time it shows up at a potluck. But after the third cookout in a row where the table has that same creamy bowl front and center, I’m ready for something different. And in the heat of summer, a heavy mayo dressing is the last thing I want sitting in my stomach while I’m trying to enjoy the afternoon.
With this potato salad, you’re working with a vinegar-based situation that soaks into the potatoes while they’re still warm. The potatoes absorb all that flavor instead of just sitting in it, so every bite carries the tang of the pickles and the sharpness of the dressing.
This side dish is filling without being dense, and it’s vegan without tasting like it’s missing anything. It also works just as well on a holiday table because it’s a little different alongside the usual Thanksgiving or Christmas sides, and easy enough that you’re not adding stress to an already full cooking day.
Below, I’ll walk you through the simple steps to make it, including how to get the potatoes right, and my best tips. Once you make this, you’ll stop thinking of potato salad as a summer-only side and start finding excuses to make it year-round.
Looking for more easy side dishes? Try my recipes for chickpea salad, caprese salad, or spicy cucumber salad.
Ingredient Notes
For exact amounts needed see the recipe card below
- Potatoes: I use small red potatoes when I’m making this warm potato salad. They’re waxy, which means they hold their shape beautifully when you boil them.
- Dill pickles: Use whole dill pickles and chop them yourself. The pre-sliced ones aren’t as crisp.
- Radishes
- Celery
- Red onion
- Olive oi
- Apple cider vinegar
- Brown mustard
- Sugar
- Salt
- Pepper
- Fresh parsley
How to Make Warm Potato Salad
- Slice the red potatoes into half-inch-thick rounds or semi-circles, depending on their size. I never peel mine because the skin adds texture, and not peeling saves time.
- Bring a pot of water to a boil and drop in the potatoes. Cook them until they’re just tender but still holding their shape. Start checking around the 12-minute mark by piercing them with a fork. Drain them and let them cool slightly while you prep everything else.
- Thinly slice your pickles and radishes, and chop up the celery stalk. Dice your red onion and finely chop the parsley.
- In a small bowl, whisk together 4 tablespoons of olive oil, the apple cider vinegar, mustard, sugar, salt, pepper, and chopped parsley. Set this aside.
- Heat the remaining olive oil in a large frying pan over medium-high heat. Add the diced onion and cook, stirring occasionally, until the pieces start to brown and soften. This takes about 7-10 minutes.
- Remove the pan from the heat and stir the prepared dressing right into the hot onions.
- In a large bowl, combine your slightly cooled potatoes with the sliced pickles, radishes, and celery. Pour the warm onion vinaigrette over the top and toss gently to coat everything.
- You can serve this immediately while it’s still warm or refrigerate and serve it cold later.
Serving Ideas
While this is warm potato salad, it is actually delicious served cold or at room temperature, making it perfect for almost any occasion, from Oktoberfest to holiday dinners. My family loves it served warm, alongside sausages, roast pork, or ham.
It’s naturally vegan as written, which makes it an easy, no-adjustments-needed side when you want to be sure everyone at the table has something they can enjoy. It is also an excellent summer side, perfect for a cookout or picnic because it doesn’t contain any mayo. That means I have less food-safety stress, and it holds up better than a creamy potato salad.
I’ve served it at summer picnics alongside pulled pork sandwiches, and the crunchy pickles and radishes provided just the right contrast. It’s a nice change of pace when you are tired of the usual potato salad.
How to Store
You can make this salad up to two days ahead and keep it in an airtight container in the fridge. If you’re serving it warm, reheat it gently on the stovetop over medium heat, stirring occasionally. Alternatively, you can eat it cold straight from the fridge.
Tips
Be sure to check out the step by step instructions
- The key to a great warm potato salad is nailing the spot where your potatoes are tender but not falling apart. Start checking your potatoes around the 12-minute mark. Pierce them with a fork, and if it slides in easily but the potato still offers a little resistance, they are done.
- Mix most of your dressing ingredients before the onions are done. This way, when those onions reach the perfect golden stage, you can pour in the dressing mixture and let everything meld together while it’s still hot.
- Pour the warm dressing over slightly cooled potatoes. Let them cool for about 5 minutes after draining, then add the dressing.
- Stick with waxy potatoes for this recipe. Red potatoes are my choice, but fingerling potatoes also work. Don’t use russet potatoes. They’re too starchy and will turn your salad into a mushy mess.
- There is no need to peel the potatoes. The skin on red potatoes is thin and tender, plus it adds nice color and extra nutrients. Just give them a good scrub before slicing.
- Sprinkle some crisp bacon on top right before serving to make this salad extra tasty, unless, of course, you want to keep it vegan.
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Warm Potato Salad
Ingredients
- 2 pounds small red potatoes
- 2-3 whole dill pickles sliced
- 5-6 medium radishes sliced
- 1 stalk celery chopped
Dressing
- 1 medium red onion diced
- 6 tablespoons olive oil
- 4 tablespoon apple cider vinegar
- 1 tablespoon brown mustard
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup loosely packed parsley leaves chopped
Instructions
- Slice the potatoes into ½-inch-thick rounds or semi-circles (depending on the size of the potatoes). There is no need to peel.2 pounds small red potatoes
- Bring a pot of water to a boil, then cook the potatoes until just tender but still holding their shape. Drain and allow to cool slightly. Cooking time varies, but it will be about 12-15 minutes.
- While the potatoes boil, thinly slice pickles, radishes, and celery.
- To make the dressing, dice the onion and finely chop parsley.
- Add 4 tablespoons of olive oil, vinegar, mustard, sugar, salt, pepper, and parsley to a mixing glass or small bowl. Whisk to combine.6 tablespoons olive oil, 4 tablespoon apple cider vinegar, 1 tablespoon brown mustard, 1 tablespoon sugar, 1 teaspoon salt, ½ teaspoon black pepper, ¼ cup loosely packed parsley leaves
- Add the remaining 2 tablespoons to a large frying pan on medium-high heat. Add the onion and cook, stirring occasionally, until it begins to brown, 7-10 minutes.1 medium red onion
- Remove from heat and stir the dressing into the pan.
- In a large bowl, combine the potatoes, pickles, radishes, and celery. Pour over the warm dressing and toss to combine.2-3 whole dill pickles, 5-6 medium radishes, 1 stalk celery
- Serve immediately for a warm salad. It can also be served cold, and it will keep for up to 2 days in the fridge.
Notes
- Start checking your potatoes around the 12-minute mark. Pierce them with a fork, and if it slides in easily but the potato still offers a little resistance, they are done.
- Mix most of your dressing ingredients before the onions are done. This way, when those onions reach the perfect golden stage, you can pour in the dressing mixture and let everything meld together while it’s still hot.
- Pour the warm dressing over slightly cooled potatoes. Let them cool for about 5 minutes after draining, then add the dressing.
- Stick with waxy potatoes for this recipe. Red potatoes are my choice, but fingerling potatoes also work. Don’t use russet potatoes. They’re too starchy and will turn your salad into a mushy mess.
- There is no need to peel the potatoes. The skin on red potatoes is thin and tender, plus it adds nice color and extra nutrients. Just give them a good scrub before slicing.
- Sprinkle some crisp bacon on top right before serving to make this salad extra tasty, unless, of course, you want to keep it vegan.
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Nutrition Information
Nutrition facts are estimates.
