hot potato salad recipe

Written BySheba G Updated On
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The Best hot potato salad recipe

I’m so excited to share with you my family’s favorite hot potato salad recipe. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The origins of this recipe are unclear, but it’s likely a variation of the classic German potato salad that’s been adapted and modified over time.

The combination of potatoes, onions, and herbs creates a flavor profile that’s both tangy and rich, making it perfect for any occasion. One of the key techniques in making this recipe is to use high-quality ingredients, especially the potatoes. You want them to be firm and hold their shape when cooked, so choose a variety like Russet or Idaho.

Also, don’t overcook them – you want them to retain some of their texture and not become mushy. This dish is also incredibly versatile – you can serve it as a side, add it to sandwiches, or even use it as a topping for baked potatoes. My kids love it when I make this recipe for picnics or barbecues because it’s easy to transport and can be served at room temperature.

Plus, it’s relatively healthy compared to other potato-based dishes – just be mindful of the amount of mayonnaise you use! As a busy mom, I appreciate how easy this recipe is to make in large quantities – just double or triple the ingredients and you’re good to go! We’ve had this recipe at family gatherings, potlucks, and even as a quick weeknight dinner.

It’s always a hit, and I’m confident it will be in your household too.

Hot Potato Salad

4.9 from 539 votes

A warm and comforting potato salad with a tangy bacon vinaigrette. This side dish is perfect for cooler weather and pairs well with grilled meats or roasted chicken.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Salad

2 pounds Yukon Gold potatoes, cut into 1-inch chunks
6 slices bacon
1/2 cup chopped yellow onion
2 tablespoons chopped fresh parsley

For the Vinaigrette

1/4 cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Place the potato chunks in a large pot and cover with cold water by 1 inch.
2Bring to a boil over high heat, then reduce to medium-high and cook for 12 to 15 minutes until the potatoes are fork-tender.
3While the potatoes cook, cook the bacon in a large skillet over medium heat for 6 to 8 minutes, turning occasionally, until crispy.
4Transfer the bacon to a paper towel-lined plate, leaving 2 tablespoons of drippings in the skillet.
5Add the chopped onion to the skillet with the bacon drippings and cook over medium heat for 3 to 4 minutes, stirring often, until softened.
6Remove the skillet from the heat.
7In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, sugar, salt, and black pepper until well combined.
8Pour this mixture into the skillet with the onions and stir to combine.
9Drain the cooked potatoes in a colander and transfer them to a large serving bowl.
10Pour the warm vinaigrette over the potatoes and toss gently to coat.
11Crumble the cooked bacon and sprinkle it over the salad along with the chopped parsley.
12Toss once more and serve immediately while still warm.

🔧Equipment

Large pot
Colander
Large skillet
Small bowl
Whisk
Large serving bowl

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 580mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 9g

📝Notes

For a lighter version, you can use turkey bacon and reduce the olive oil to 1 tablespoon. The salad is best served immediately, but leftovers can be reheated gently in a skillet.

One of my favorite things about this hot potato salad recipe is how versatile it is – whether you’re serving it at a family gathering or as a quick weeknight dinner, everyone will love it! And with proper storage and reheating techniques, you can enjoy this delicious side dish all year round.

To store leftover hot potato salad, transfer it to an airtight container and refrigerate within 2 hours of preparation. When reheating, simply microwave on high for 30-60 seconds or heat on low on your stovetop for about 10 minutes until warmed through.

Serve warm alongside your favorite main courses or enjoy as part of a buffet spread.

❓ Frequently Asked Questions About Hot Potato Salad

What type of potatoes are best for this recipe?

Russet or Idaho potatoes are ideal for hot potato salad because they hold their shape well when cooked and have a mild flavor that won’t overpower the other ingredients.

Can I use low-fat mayonnaise instead of regular mayonnaise?

Yes, you can definitely use low-fat mayonnaise if you prefer a lighter version of this recipe. Just keep in mind that the flavor might not be as rich and creamy.

How long does this recipe keep in the fridge?

This hot potato salad will keep in the fridge for up to 5 days – just make sure to store it in an airtight container to prevent sogginess.

Can I add other ingredients like diced bell peppers or chopped hard-boiled eggs?

Absolutely! Feel free to customize this recipe to your liking by adding your favorite ingredients. Just be mindful of the flavors and textures so everything balances out.

What if I don’t have any fresh herbs like parsley or dill?

If you don’t have fresh herbs on hand, you can substitute with dried herbs like thyme or oregano. Just use about half the amount called for in the recipe.

Can I make this recipe ahead of time and refrigerate until serving?

Yes, you can prepare this hot potato salad up to 24 hours in advance – just assemble all the ingredients except for the mayonnaise until serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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