New This Month

Warm Potato Salad


This warm flavorful salad goes well with pork chops, salmon burgers, or chicken cutlets.

  • Servings: 4

Photography: Standard

Source: Everyday Food, January/February 2012


  • 1 pound russet potatoes (about 2), cut into 1-inch pieces
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 hard-cooked large egg
  • 1/2 small red onion, thinly sliced
  • Coarse salt and ground pepper


  1. Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.

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