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Warm Potato Salad

Course: Salad
Author: Gaby


  • 8 russet potatoes
  • 6 tbsp olive oil
  • 2 bunches of scallions - trimmed
  • salt and pepper
  • For the Dressing:
  • 1/3 cup champagne vinegar
  • 1 tbsp Dijon Mustard
  • 4 shallots - minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup olive oil
  • scallions for garnish


  • To start you need to peel all the potatoes and cut them into bite sizes pieces. Add them all to a big pot of water and set onto the stove. Turn the stove onto medium high heat and cook the potatoes until they are tender and done. Drain the water off and let the potatoes cool to room temp.
  • Then prepare the dressing by combining vinegar, dijon, shallot, salt and pepper into a large bowl. Slowly add the olive oil and whisk together until emulsified. Pour the dressing over the potatoes and mix into to coat everything. Top with the scallions and season with more salt and pepper if needed.