Warm Potato Salad with Red Onion and Herb Vinaigrette
In short: Small potatoes tossed while warm with a sharp olive oil vinaigrette, red onion, capers and herbs. Serve warm or at room temperature, no mayonnaise. It takes about 35 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 20 min
- Resting
- 10 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Not every potato salad needs mayonnaise. Here, small waxy potatoes are boiled in their skins, sliced while still hot and tossed with a red wine vinaigrette sharpened with mustard, which they soak up as they cool. Thin red onion softens in the vinegar, capers add salt, and a chopped handful of parsley and chives keeps it fresh. It is good warm next to roast chicken or fish, and just as good cold the next day in a lunchbox.
Instructions
- Put the potatoes in a large pot, cover with cold water by 3 cm (1 inch) and add the tablespoon of salt. Bring to a boil, then simmer for 15 to 20 minutes, until a knife slides in easily.
- While the potatoes cook, whisk the vinegar, mustard, salt and pepper in a large bowl, then whisk in the olive oil. Stir in the red onion and capers and leave them to soften.
- Drain the potatoes and let them steam for 3 minutes, until you can hold them in a folded clean towel. Peel them if you like, then cut into 1.5 cm (1/2 inch) slices.
- Add the warm slices to the bowl and toss gently so every slice is coated. Potatoes soak up dressing best while they are hot.
- Leave for 10 minutes, then fold in the parsley and chives. Taste and add a pinch of salt or a splash of vinegar if needed. Serve warm or at room temperature.
Tips
- Slice the potatoes while they are hot and dress them straight away. Cold potatoes barely absorb the vinaigrette, and the salad tastes flat.
- For a more filling lunch, add a can of rinsed white beans or a handful of chopped cornichons. Leftovers keep for 3 days in the fridge, and are best brought back to room temperature before serving.
Questions and answers
Can I serve warm potato salad cold?
Yes. It keeps for 3 days in the fridge and tastes good cold, though the flavors are brighter at room temperature.
Which potatoes work best for a vinaigrette potato salad?
Small waxy potatoes such as new, baby or fingerling potatoes hold their shape when sliced and soak up the dressing well.
Can I take this potato salad on a picnic?
Yes. With no mayonnaise it travels well. Pack it in a sealed container and keep it cool until serving.
How long does it take to make Warm Potato Salad with Red Onion and Herb Vinaigrette?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Warm Potato Salad with Red Onion and Herb Vinaigrette?
About 320 kcal per serving, with 4 g of protein, 38 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 38 g |
| Fat | 17 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 400 mg |
Estimated values, calculated from the ingredients.
