Potato Salad or Macaroni Salad? It’s always been an age old debate for picnics and BBQs. Either one is good. Chilled and easy to make ahead of time, my family is happy with either.
But have you ever had Warm potato salad? I can’t even describe to you how amazing it is! The exact same ingredients as you’ll find in many classic potato salad recipes but when eaten warm, it’s entirely different.
The yellow of the mustard, the dill of the relish, the seasonings, they all seem to amplify when potato salad is warm.
So in our house we don’t have a huge debate over macaroni or potato salad, and it’s not even a debate over warm or cold potato salad because here, there is no debate. It’s warm potato salad every time.
The only issue we ever have with this potato salad is timing. Make it too early and it’ll be gone, one taste testing spoon at a time. Make it too close to meal time and again, those taste testing spoons will appear and everyone will start filling up on potato salad before the burgers and hotdogs are off the grill.
I’ve figured it out. Don’t drain your potatoes until about 10 minutes before dinner. Then send everyone off to set the table and help Daddy at the grill. While everyone is out of the kitchen, whip up your salad and get it to the table.
Ingredients
- 8 large potatoes (5 lbs.)
- 1 1/2 cups mayonnaise
- 1/4 cup yellow mustard
- 3-4 tablespoons dill pickle relish
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Peel and cut potatoes into large 1 inch cubes. Place potatoes in a large pot of warm water. Heat to a low boil (just a few bubbles) and cook for about 30 minutes, Until potato easily falls apart when cut with a fork. Drain potatoes and place in a large mixing bowl.
- In small bowl combine remaining ingredients, Fold mayonnaise mixture into hot potatoes. Your potatoes will start to disintegrate into the mayonnaise mixture. Once completely incorporated, taste test and adjust ingredients as needed.
Notes
refrigerate any leftovers
I’m sharing at some of these great parties.
Looking for more great summer side dishes?
Roasted Asparagus with Garlic and Balsamic Vinegar from One Creative Mommy
Green Beans with Tarragon from A Family Feast
Grilled Vegetable Pasta Salad from Real Housemoms
Copy Cat KFC Coleslaw from Mom on Timeout
Oh wow Joan, I LOVE warm potato salad! It so amazing! It never occurred to me to use it as a dip! I’m excited to try that!
Even though I’m head over heels in love with potatoes, I seem to always turn my nose up at most cold potato salads. Potatoes should be warm! Love this ‘salad’ Joan! Best of both worlds 🙂
What a great recipe..sounds delicious Joan!
Thanks for sharing my asparagus recipe, Joan. I can’t wait to try warm potato salad! It looks delish!
I secretly loooove potato salad. Totally cannot wait to try your recipe!
Thanks for joining me at Two Cup Tuesday! I hope to see you again Monday night at Pint Sized Baker.
Holy cow this looks terrific. I cannot wait to make this dish. Thank you for sharing it!
Oh it’s a toss up on mac or potato salad but I love this recipe for warm potato salad, reminds me of my SIL potato salad. Just in time for Summer too 🙂
This is making me drool Joan!!! I can’t wait to make it this summer. Thanks for sharing our Grilled Veggie Pasta Salad. That just made my day. 🙂
This makes me smile… my Mama made the BEST potato salad and your recipe is very close to hers (she didn’t put the onion powder or garlic powder). I sure do miss her… thank you for posting…
Hello! I just read your interesting interpretation of potato salad.
If you love it warm, you should come and visit Germany, here we have a very good potato salad, which is often eaten when still warm and fresh from the kitchen.
Most common, it is made with vinegar, oil and vegetable broth. Sounds crazy? Not at all 😉
We do it like this:
Cook the potatoes without peeling them before, while they are cooking, get some vegetable broth ready. The amount depends on how many potatoes you have cooked (for about six or seven tennisball-sized potatoes half a liter shold do fine).
When potatoes are cooked, peel them instantly, with a fork and a sharp knife (I know it’s hot for the fingers, but it really is necessary…).
Then cut them into thin slices and put them into a large enough bowl.
Now add apple-vinegar (about 150ml), oil (also about 150ml) and the broth (don’t put all of it in there, just enough to let them swim), up to half of the potato-slices are “diving” in the dressing. Add salt and pepper and stir.
After a little while, the potatoes will have taken in lots of the fluid, so if you like it soft and creamy, add more of the remaining broth and see, if you need additional salt.
Serve whilst still warm.
I hope, you enjoy this classic german recipe 🙂