warm potato salad

This warm potato salad is a little bit different than what you might be used to! It’s filled with fresh herbs, crunchy chopped nuts, vinegar, and sweet chewy raisins. The result is a tangy vinegar potato salad with a ton of texture-- a total crowd-pleaser!

We start this spring potato salad with a base of tender fingerling potatoes for a delicate and creamy texture. Then we toss in warm vinegar-plumped golden raisins, a shower of fresh tarragon, chopped pistachios, and a hearty pour of olive oil. The fresh herbs, the grassy olive oil, and the sweet-tart pop of raisins combine into something so fresh and satisfying!

Tarragon can sometimes be tricky to find, and even though I adore the sweet anise notes here, you can use any soft fresh herb. Chives, dill, parsley, and even fennel fronds will bring a ton of fresh flavor.

Keep reading for tips to make the best potato salad, plus a ton of ways you can modify the recipe and make it your own.

warm potato salad ingredients:

how to make a warm potato salad:

1. Cook potatoes and chop into bite-sized pieces.
2. Cook raisins in vinegar and sugar.
3. Pour vinegar raisins over warm potatoes.
4. Add olive oil, tarragon, nuts, salt and pepper.
5. Gently toss to combine.
6. Serve warm!

what kind of potato should I use?

Feel free to use any baby potato you can get your hands on, but know the waxy types are best for potato salads. They hold their shape during boiling for a dense and delicious texture.

Fingerlings, yukon golds, and baby reds are all waxy potatoes. Don’t use russets!

Tip: The term “new potatoes” actually refers to baby potatoes. Not only are they small and cute, but they are lower in starch than their grown-up versions and thus hold their shape during boiling!

tips to make the perfect potato salad:

• Make sure the potatoes are roughly the same size so they cook evenly. This can be tricky with fingerling potatoes, which can dramatically range in size. Cut down the extra long ones before boiling!
• Cook the potatoes until they are just fork-tender. Over-cooking them will give you a mushy potato salad.
• Fold everything together until JUST combined, then stop! Too much mixing and stirring will also cause the potatoes to break down and get mushy.
• Pour the warm vinegar over the potatoes first! The warm potatoes will soak up the vinegar and maximize the flavor. Then add the oil, herbs, and nuts.
• Add more salt if needed! Potatoes can suck up a lot of salt, and if your potato salad tastes bland or underwhelming, chances are you just need an extra pinch of salt to get the flavors to pop.
• Serve warm, room temperature, or even cold! I love this potato salad warm, but it’s also great straight from the fridge. Do you!
• You can steam the potatoes or roast them in the oven, if desired.

make this warm potato salad your own!

• Whisk ½ teaspoon of dijon into the warm vinegar mixture for an extra punch.
• Stir in cooked and crumbled pancetta or bacon.
• Use baby purple potatoes for a beautiful color.
• Fold in ¼ cup crumbled blue cheese at the very end!
• Substitute in baby sweet potatoes for a sweeter, richer flavor.
• Fold in 1 avocado, cubed, at the very end for a pop of green.
• Serve over a bed of arugula or in butter lettuce cups.
• Fold in 2 hard-boiled eggs, roughly chopped, for extra heft.

more salad recipes to try:

edamame salad

white bean salad

avocado egg salad

green goddess burrata salad

orzo pasta salad

peach burrata salad

shredded carrot salad

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