Warm Vinaigrette Potato Salad

Prep Time
Cook Time
Ready In

"A somewhat healthier alternative to potato salad with mayo dressing. A quick side dish, too as this "salad" is served warm."

Original recipe yields 3 servings


  • Serving Size: 1 (265.5 g)
  • Calories 343.9
  • Total Fat - 20.6 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 0 mg
  • Sodium - 65.4 mg
  • Total Carbohydrate - 36.8 g
  • Dietary Fiber - 5.5 g
  • Sugars - 3.7 g
  • Protein - 3.9 g
  • Calcium - 23 mg
  • Iron - 1.3 mg
  • Vitamin C - 20.7 mg
  • Thiamin - 0.2 mg

Step 1

Combine vinegar, oil, mustard, sugar, parsley and s & p. Whisk briskly to emulsify the dressing. Set aside.

Step 2

Boil potatoes until fork tender, about 10-15 minutes. Add dressing and toss to coat. (I like to break up the potatoes slightly so they absorb more flavor from the dressing.) Serve warm or cold.

Tips & Variations

No special items needed.



Not only was this easy and quick, it was tasty! I preferred it warm to cold. I skipped the parsley and used garlic salt with parsley instead of regular salt.

review by:
(3 Mar 2018)


This was excellent. I subbed half of the oil with white wine to cut down on the fat and added a sprinkle of celery seeds. It is great when you pour the dressing on while the potatoes are warm, it really absorbs it. Very satisfying.

review by:
(10 Jun 2015)

Derf "RIP" Forever in our Kitchen

Lovely warm, tasty potato salad, loved the dressing. I must have cut my potatoes thinner cus they broke up quite a bit when i mixed in the dressing, but it also made for more dressing flavour. very nice thanks!

(2 Jul 2012)


My son came over for dinner and I had chicken out so wanted to try this. I used olive oil, and with the other ingredients it made a great marinade for the potato salad. It came out really good, and we loved it with my chicken! Thank you for posting this for us GK! Linda

(5 Apr 2012)