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Warm Potato Salad

Prep Time15 minutes
Cook Time15 minutes
Servings: 4 people

Ingredients

  • 1 lb red potatoes
  • 1 tbsp dijon mustard, Whole 30 approved
  • 1 tbsp white wine vinegar
  • 1 clove garlic, pressed
  • 1 tbsp Italian parsley, minced
  • 1/2 tsp course finishing salt or kosher salt
  • freshly ground black pepper
  • 3-4 tbsp olive oil
  • 1 tbsp chives or green onions, diced

Instructions

  • Scrub potatoes with vegetable brush and cut into 1 1/2" chunks. Place in saucepan and cover with water. Bring to gentle boil over medium high heat. Cook for 10-15 minutes, uncovered, until potatoes can be pierced easily with a fork.
  • Meanwhile place mustard, vinegar, garlic, parsley, salt, and pepper in medium size mixing bowl. Whisk to combine. Slowly whisk in the olive oil. Taste and adjust seasoning as necessary.
  • When potatoes are done, remove pan from heat and drain well. I use the lid held at an angle to drain the pot, not a colander.
  • Put hot potatoes in bowl with dressing and toss gently with a rubber spatula to evenly distribute dressing. The warm potatoes should absorb the dressing and it should have a somewhat creamy consistency.
  • Top with chives or green onions and serve warm or at room temperature.