If you’ve never been a fan of traditional, mayo-heavy potato salad, this one might just change your mind. This warm potato salad is bright, fresh, and packed with flavour—no heavy dressing in sight. I’ve adapted it from a Nigella Lawson recipe —she’s one of my all-time favourite TV chefs— I’ve been making for years, and it’s become a staple in my summer rotation.
I love making this with The Little Potato Company’s Trios for that beautiful mix of colours, but all-yellow baby potatoes work just as well. The warm dressing — made with crispy bacon, wholegrain mustard, and a splash of white balsamic or white wine vinegar — soaks into the potatoes and gives every bite a tangy, savoury punch.
A quick note on the vinegar: white balsamic (or white wine vinegar) is key here. It adds a bright, slightly sweet acidity without the heaviness or dark colour of traditional balsamic, keeping the dish light and visually vibrant.
This salad is incredibly versatile. Serve it alongside grilled chicken shishkebabs or a delicious grilled steak, or bring it to your next potluck, trust me, it’s always a hit.
Warm Potato Salad
Servings: 6-8 | Ready in 40 minutes
Ingredients
- 4½ lbs baby potatoes
- 4 green onions (or chives), finely sliced
- 2 tbsp garlic-infused olive oil
- 10 slices bacon, sliced
- 3–4 tsp white balsamic vinegar (or white wine vinegar)
- 3–4 tbsp wholegrain mustard
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook for about 20 minutes, or until fork-tender. Drain well and transfer to a large bowl. Toss with the sliced green onions while still warm.
- In a large pan, heat the garlic-infused olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside. No garlic-infused oil? Add 4–5 cloves of chopped garlic to the pan with the bacon fat and sauté gently until fragrant—be careful not to burn it.
- Remove the pan from the heat and stir in the white balsamic vinegar and wholegrain mustard, scraping up any flavourful bits from the bottom of the pan.
- Pour the warm dressing over the potatoes and toss gently to coat. Fold in the crispy bacon and mix until everything is well combined. Serve warm or at room temperature.
Tips & Variations
- Swap the bacon: Pancetta works beautifully here and gives a slightly more refined, less smoky flavour.
- Make it vegetarian: Skip the bacon and use good-quality olive oil with sautéed garlic and a pinch of smoked paprika for depth.
- Use what you have: No Trios? Any potatoes will work, just aim for similar size so they cook evenly.
- Make ahead: You can cook the potatoes and bacon ahead of time, then reheat gently and toss with the dressing just before serving.
- Serve it your way: It’s best warm, but it also holds up well at room temperature, ideal for entertaining or potlucks.
Sandy’s Kitchen 