Warm Potato Salad

This warm potato salad skips the mayonnaise entirely and goes the European route with a bright garlic and parsley vinaigrette shaken together in a jar. The dressing hits the potatoes while they’re still warm, which is when starchy potatoes absorb the most flavor. The result is a clean, punchy side dish that works hot, warm, or cold.

Slicing the potatoes thin while they’re still hot is the whole technique. Warm potatoes soak up the oil and vinegar like a sponge, pulling the garlic and herbs deep into every slice. Let them cool first and the dressing just sits on the surface.

The pinch of nutmeg is subtle but it rounds out the sharpness of the vinegar and garlic. You won’t taste it as a distinct flavor, but you’ll miss it if it’s not there. The optional Tabasco adds a background warmth that plays well with the parsley.

Kitchen Tips

• Quarter the potatoes before boiling so they cook evenly and faster
• Shake the dressing in a jar to emulsify the oil and vinegar. A whisk works too, but the jar is faster and cleaner
• Handle the warm potatoes gently when slicing. They’re tender and break apart easily
• This salad pairs beautifully with roasted chicken and asparagus

Variations

• Add fresh thyme, marjoram, or dill from the garden for a more herbal version
• Use olive oil instead of vegetable oil for a richer, more Mediterranean flavor
• Toss in halved cherry tomatoes and sliced green onions for color and freshness