This Warm French Potato Salad Has Got To Be The World’s Easiest Potato Salad Recipe
It’s a snap to make and soooo good.
This super easy potato salad may just 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.
Warm potato salad? Sure! This recipe is the easiest and probably the best potato salad you ever ate.
Servings: 8 servings
About the herbs. Thyme is my fave for this recipe, but it works great with other green herbs such as oregano, chives, green onions, and basil.
About the olive oil. You can substitute melted butter if you wish. Or half of each.
Optional. Put a heaping teaspoon of fresh creamy goat cheese on top of each serving.
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.
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 the heat so the water simmers for about 15 minutes until they are tender. Drain.
Mix. 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 large grain salt. You can add the salt earlier, but it will dissolve. 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.
Serve. Serve immediately while still warm.
Calories: 163kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 384mg | Potassium: 539mg | Fiber: 2g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 2mg
Published On: 8/17/2016
Last Modified: 4/16/2021
Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.