Yes, potato salad can be served warm and it’s beyond delicious and comforting. It’s basically a quick salad you can make last minute and skip the chilling process.
– 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
2. 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. 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.
6. 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.