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Warm Potato Salad - Everyday Food


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  • 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



Step 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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