Warm potato salad
Discover our delicious Warm Potato Salad recipe made with tender potatoes, fresh peas, and crisp celery, tossed in a vibrant lemon and olive oil dressing. Perfectly seasoned with salt, pepper, and a touch of fresh parsley, this healthy and flavorful dish is ideal for any occasion.
- 20 Mar 2025
- Cook time 12 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Warm potato salad is a delightful, comforting dish that combines the earthy richness of potatoes with the fresh, bright flavors of lemon and parsley. This simple yet delicious recipe is perfect for a quick meal or as a side dish for gatherings. With only a handful of ingredients, you can create a flavorful salad that's sure to impress.
Ingredients:
Instructions:
- Wash the potatoes thoroughly and peel them if desired. Cut them into bite-sized cubes.
- Rinse the peas if using fresh or frozen. If using canned peas, drain and rinse them.
- Wash the celery stalk and finely chop it.
- Wash and finely chop the fresh parsley.
- Place the potato cubes in a large pot and cover them with cold water.
- Add a generous pinch of salt to the water.
- Bring the water to a boil over medium-high heat and let the potatoes cook until they are just tender, about 10-12 minutes. You should be able to easily pierce them with a fork.
- If using fresh or frozen peas, add them to the pot during the last 2 minutes of cooking the potatoes.
- If using canned peas, skip the cooking step and simply add them in the next step.
- Once the potatoes and peas are cooked, drain them in a colander and return them to the pot.
- Add the finely chopped celery to the warm potatoes and peas.
- In a small bowl, whisk together the olive oil and lemon juice until well combined.
- Season the dressing with salt and pepper to taste.
- Pour the dressing over the warm potato mixture and gently toss to combine, ensuring all the ingredients are evenly coated.
- Add the chopped fresh parsley and gently mix it into the salad.
- Transfer the warm potato salad to a serving bowl.
- Serve immediately for the best taste, as the flavors are more vibrant when warm.
Tips:
- Choose the right potatoes: Use waxy potatoes like red or Yukon Gold for this recipe, as they hold their shape better after boiling.
- Don't overcook the potatoes: Boil the potatoes just until they are tender when pierced with a fork; overcooking can make them too mushy.
- Use fresh ingredients: Fresh celery, peas, and parsley will enhance the salad's flavor and texture.
- Adjust seasoning to taste: Taste the salad before serving and adjust the salt, pepper, and lemon juice as needed to suit your palate.
- Serve warm: This salad is meant to be enjoyed warm, so try to serve it immediately after preparing for the best experience.
Your warm potato salad is now ready to serve! This dish is best enjoyed fresh, but it can also be stored in the refrigerator and reheated gently for later enjoyment. Whether as a side or a main dish, this salad is sure to become a favorite with its simple, delicious flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 190kcal | 9% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 6g | 16% |
| Sugar 3.82g | 4% |
| Fat | |
| Fat 16g | 18% |
| Saturated 2.19g | 7% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 44ug | 5% |
| Choline 36mg | 6% |
| Vitamin B1 0.26mg | 22% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 2.70mg | 17% |
| Vitamin B6 0.66mg | 39% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 50mg | 57% |
| Vitamin E 0.15mg | 1% |
| Vitamin K 40ug | 34% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 2.23mg | 20% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 990mg | 29% |
| Selenium, Se 1.25ug | 2% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.86mg | 8% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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