This herbed warm potato salad is made with red skinned potatoes, fragrant fresh dill and Italian parsley. There’s no mayo, instead the potatoes are coated with a little creamy dijon mustard before being tossed with red onion, smooth olive oil and tangy apple cider vinegar. Easy, vegan, dairy-free, gluten-free and egg-free recipe.

Warm Potato Salad (no mayo)

Yes, potato salad can be served warm or hot and it’s beyond delicious and comforting. It’s basically a quick salad you can make last minute and skip the chilling process. However leftovers are also great cold straight out of the fridge and taken to a 4th of July BBQ to serve alongside our vegan ribs or steaks. Growing up we called it “Oriental Salad” and it was traditionally a Good Friday meal that has since become a favorite go to weeknight meal for all seasons.

Best Potatoes for Potato Salad

Red bliss potatoes, Yukon gold or any new baby potatoes can be used here. It’s important to choose a waxy variety that holds their shape during cooking and slice them before boiling. Baby potatoes will only need a cut through the center, larger ones might need a few cuts, try and aim for similar 1/2 inch thick slices. Red potatoes just like the gold varieties have very thin and tender skins so there’s no need to peel any of them.

Dressing the Potatoes

Instead of whisking a salad dressing together I first coated the boiled potatoes with creamy dijon mustard as a first layer of flavor. While the potatoes were cooking I sliced the red onion and covered it with the vinegar and a pinch of salt. This process helps tame the sharpness of the onion and starts the pickling process for a milder but deep flavor.

Ingredient Notes + FAQ

Vinegar – Apple cider vinegar is best here as you need that tang to balance the sweetness of the potatoes and also to tame the sharpness of the red onion. Alternatively you could use red wine or white vinegar, even pickle juice.
Olive Oil – Bring out that fruity cold pressed bottle of extra virgin olive oil for this one. You’ll be able to taste it so make sure it’s a nice one.
Fresh Herbs – Italian parsley and fresh dill are a great flavor combination, herbaceous but without overpowering. If you aren’t a dill kind of person just leave it out and use some chives instead or celery leaves.
Kala Namak (black salt) – For an eggy flavor garnish with a sprinkling of this coarse sulfuric salt that literally smells like eggs.
How long to boil red potatoes for salad? – Depending on their size boil for approximately 10 minutes but check at the 8 minute mark. It’s better to overcook rather than to undercook potatoes, worst case scenario they will break up a bit and yield a creamier salad. Allow them to drain well in a colander for a few minutes for the moisture to evaporate before tossing them with the oil and vinegar.
Add ins – Tofu eggs, smoky tempeh bacon bits, scallions or onion chives, capers, black olives, caramelized leeks, arugula, sautéed baby kale, green beans or peas.
Storage – Any leftovers can be refrigerate in airtight containers for up to 5 days and enjoyed cold straight out of the fridge or brought to room temperature for 20 minutes or so before serving.

how to make herbed warm potato salad

Potato Recipes

5 from 1 vote

Herbed Warm Potato Salad

This herbed warm potato salad is made with hot red skinned potatoes, fragrant fresh dill and Italian parsley. There's no mayo, instead the potatoes are coated with a little creamy dijon mustard before being tossed with red onion, smooth olive oil and tangy apple cider vinegar. Easy, vegan, dairy-free, gluten-free and egg-free recipe.

Print Recipe

Prep Time:10

Cook Time:12

Total Time:22

Ingredients

3 lb red potatoes
2 Tbsp dijon mustard
1/4 cup extra virgin olive oil
1/4 cup Italian parsley chopped
1/4 cup fresh dill roughly chopped
1/2 red onion thinly sliced
3 Tbsp apple cider vinegar
S & P to taste
Black salt for garnish optional

US Customary - Metric

Instructions

Scrub and rinse the potatoes well. If using baby potatoes give them a cut through the center, for larger potatoes cut into 1/2 inch slices or so.
3 lb red potatoes
Place the potatoes in a large pot and cover with cold water. Bring to a boil and season generously with salt just like you would pasta. Boil for 8 to 12 minutes or until tender. The potatoes are done when a knife inserted in the center comes out without resistance.
3 lb red potatoes
Meanwhile slice the red onion and place it in a small bowl covered with the vinegar and a pinch of salt. Allow to marinade while the potatoes are cooking.
1/2 red onion, 3 Tbsp apple cider vinegar, S & P to taste
Once cooked, drain the potatoes in a colander and allow them to dry in their own steam for a few minutes.
3 lb red potatoes
Prepare a large salad bowl and add the dijon mustard. Transfer the potatoes to the bowl and using a spatula toss to coat in the mustard.
2 Tbsp dijon mustard, 3 lb red potatoes
Add the red onion with the vinegar, olive oil, parsley and dill. Give everything a good toss. Taste and adjust seasonings. For an eggy flavor garnish with a pinch of coarse black salt or Kala Namak.
1/4 cup extra virgin olive oil, 1/4 cup Italian parsley, 1/4 cup fresh dill, 1/2 red onion, 3 Tbsp apple cider vinegar, Black salt for garnish

Video

Notes

Vinegar - Apple cider vinegar is best here as you need that tang to balance the sweetness of the potatoes and also to tame the sharpness of the red onion. Alternatively you could use red wine or white vinegar, even pickle juice.
Olive Oil - Bring out that fruity cold pressed bottle of extra virgin olive oil for this one. You'll be able to taste it so make sure it's a nice one.
Fresh Herbs - Italian parsley and fresh dill are a great flavor combination, herbaceous but without overpowering. If you aren't a dill kind of person just leave it out and use some chives instead or celery leaves.
Kala Namak (black salt) - For an eggy flavor garnish with a sprinkling of this coarse sulfuric salt that literally smells like eggs.
How long to boil red potatoes for salad? - Depending on their size boil for approximately 10 minutes but check at the 8 minute mark. It's better to overcook rather than to undercook potatoes, worst case scenario they will break up a bit and yield a creamier salad. Allow them to drain well in a colander for a few minutes for the moisture to evaporate before tossing them with the oil and vinegar.
Add ins - Tofu eggs, smoky tempeh bacon bits, scallions or onion chives, capers, black olives, caramelized leeks, arugula, sautéed baby kale, green beans or peas.
Storage - Any leftovers can be refrigerate in airtight containers for up to 5 days and enjoyed cold straight out of the fridge or brought to room temperature for 20 minutes or so before serving.

Nutrition

Course: Salad

Cuisine: European

Keyword: herbed potatoes, Vegan Potato Salad, warm potato salad

Servings: people

Calories: 248kcal

Author: Florentina

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