Warmed Potato Salad

A bowl of potato salad arranged on a wooden board with fresh herbs, flowers, and a grey gingham napkin arranged around it.

This potato salad is creamy and tangy, with bites of great texture, and has everything you could want in a potato salad - plus more! Even my friends and family who don't typically like potato salad tell me they love this recipe.

Cuisine American

Keyword potato salad

Freezer Friendly No

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 219kcal

Ingredients

2 lbs yellow potatoes, If potatoes range in size, cut the bigger ones for everything to cook evenly
1 celery rib finely diced
1/4 cup red onion finely diced
1/3 cup Bread and Butter pickles diced
1 Tablespoon pickle juice from the pickle jar
2 green onions, just the green tops thinly sliced
3-4 Tablespoons chives chopped
2 Tablespoons sherry vinegar
2 teaspoons dijon mustard
2/3 cup mayo
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon kosher salt plus more to taste

Instructions

Cook the potatoes. In a large pot, fill with enough cold water to cover the potatoes. Generously salt the water and bring to a boil. Cook until the potatoes are tender enough that a knife can easily slip from them when pierced.
Drain the potatoes. Once the potatoes are finished, carefully drain the hot water, then run cold water over them for a minute. Let the potatoes cool mostly before cutting them into larger bite-sized pieces.
Mix the remaining ingredients together. In a large mixing bowl, combine all of the dressing ingredients. Stir, then add the cut potatoes while they're still warm. Toss until everything is evenly coated, taste, and season with more salt if needed before serving right away or chilling for later!

Notes

Keep leftovers refrigerated for 3-5 days!

Nutrition