This Warm French Potato Salad is also the World's Easiest Potato Salad Recipe

The world's best warm potato salad is also one of the easiest to make.

This may be the world's easiest potato salad, but it also may be the world's best. Served warm, it is a sure-fire hit. Before you get cranking, read my article on the Science of Potatoes.

Average: 3.5 (20 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

Placeholder

Warm potato salad? Sure! This recipe is for the easiest, and probably the best, potato salad you ever ate.

Course. Lunch. Dinner. Salad. Side Dish. Vegetable.

Cuisine. American. French.

Makes. 8 servings

Takes. 30 minutes

Ingredients

2 pounds new potatoes or other waxy potatoes

1 teaspoon kosher salt

2 tablespoons fresh thyme leaves

1/3 cup of your best extra-virgin olive oil

1/4 teaspoon large-grain salt such as sea salt

Note. Thyme is my fave for this recipe, but it works great with other green herbs such as oregano, chives, green onions, and basil.

Note. You can substitute melted butter if you wish.

Optional. Put a heaping teaspoon of fresh creamy goat cheese on top of each serving.

Method

1) Prep. Wash the potato skins thoroughly. If they come good and clean, you can leave them on, otherwise peel them off. Cut the potatoes into 1" chunks and put them in a large pot. C

2) Cook. Cover them with cold water so they are at least 1" below the surface. Bring to a boil with the cover off, add the salt, and then reduce to a simmer for about 15 minutes until they are tender. Drain.

3) Put the oil and thyme into a large bowl and mix. Add the warm potatoes to the bowl and coat them with the oil. If you are not going to serve them right away you can chill them, but the oil will clump, so bring them to room temp before serving. Just before serving, sprinkle on the sea salt. You can add the salt earlier, but it will dissolve.

4) The taste will be just fine, but if you salt just before serving you'll have some crunch and bursts of salt flavor, sort of like pretzels. 

5) Serve. Serve immediately while still warm.

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

Placeholder

Placeholder

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

Placeholder

Placeholder


Post comments and questions below

Placeholder

1) Try to post your question to the appropriate page.

2) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

3) If you are a member of the Pitmaster Club, your comments login is probably different than your membership login.

Moderators

 

Click to ask questions and make comments