Now I don’t want to brag or anything but this might have been the best potato salad I have ever eaten. And I have had a LOT of potato salads. I am German so potatoes were always big growing up and whenever we go to Germany they are a staple at dinner. So its fair to say that I have had my fair share of potato salad… and this is a recipe that you have got to try!One of my fav Food Network chefs is Michael Chiarello… his food is classic and always delicious. I found this recipe from him and adapted it for me!!

Warm Potato Salad

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Course Salad

Ingredients

8 russet potatoes
6 tbsp olive oil
2 bunches of scallions - trimmed
salt and pepper
For the Dressing:
1/3 cup champagne vinegar
1 tbsp Dijon Mustard
4 shallots - minced
1 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
scallions for garnish

Instructions

To start you need to peel all the potatoes and cut them into bite sizes pieces. Add them all to a big pot of water and set onto the stove. Turn the stove onto medium high heat and cook the potatoes until they are tender and done. Drain the water off and let the potatoes cool to room temp.
Then prepare the dressing by combining vinegar, dijon, shallot, salt and pepper into a large bowl. Slowly add the olive oil and whisk together until emulsified. Pour the dressing over the potatoes and mix into to coat everything. Top with the scallions and season with more salt and pepper if needed.

Trust me when I tell you that you HAVE to try this. It is divine and I am going to be eating it for leftovers for the rest of the week!

11 Comments

I usually hate potato salad, it just grosses me out, but this one looks nice! I will have to try it.

This looks just lovely and so very delicious!

Michael C. does do good dishes, right!? It’s totally true. This warm version is always a hit. The scallions are a nice touch of color and flavor.

I’m not one for potato salad, since I can’t stand mayo (vegan or otherwise) but this version sounds fantastic! I’ll have to try it sometime soon.

Perfect! Just in time for summer meals on the deck or patio. I would prefer a warm potato salad over a chilled one – there’s no odd temp disparity with whatever you’ve been grilling!