Warm Potato Salad is a great and unique way to make this traditional summer salad. It’s ready in 30 minutes and is truly a game changer for your next cookout.
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Why this Warm Potato Salad Recipe is a Keeper
This potato salad recipe is a favorite for its tang and deliciousness! In addition, it’s so easy to make in under 30 minutes and uses less than 10 ingredients.
- 30 Minute Side: From start to finish, this recipe can be made in about 20-25 minutes.
- Easy Ingredients: This recipe calls for 9 easy ingredients! It is good and so easy.
- Family Friendly: Everyone is going to love your new fun twist on potato salad. This and Spanish Potato Salad is a family favorite.
- Adaptable: Feel free to customize this real german food recipe to how you see fit.
- Makes Great Leftovers: Throw leftovers (if you even have any) in the fridge for the next day! Make a little more tangy dressing to keep it perfect. You will save this recipe.
If you’re looking for more delicious salad recipes, try these Broccoli Almond Salad, Bacon Pasta Salad with Ranch Dressing and Hellmann’s Macaroni Salad with Egg.
Best Potato for Potato Salad?
The best potatoes for potato salad really depend on what you like! Waxy potatoes, like red potatoes, are great because they hold their shape. However, if you like a creamy potato salad you should get potatoes like Russet potatoes or Idaho potatoes.
Ingredient Notes for German Potato Salad
You will need just a few simple ingredients to make this recipe. They’re all so easy to find at the store, but you may even have some on hand.
- Potatoes: We are using a great type of potato for this recipe, Yukon Golds. Fun fact potato skins are full of nutrients, so leave them on!
- Capers: Capers are super easy to find at your local grocery store. They’re salty, savory and so delicious in this salad.
See the recipe card below for a complete list of the ingredients with measurements.
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Variations and Substitutions for this Hot German Potato Salad Recipe
There are so many ways you can customize this recipe to make it your own! Try adding different ingredients to put a fun twist on it.
- Different Mix-Ins: Try adding different mix-ins such as shallots or chives.
- Add Protein: Crispy bacon, turkey bacon or any other protein would go great in this recipe.
- Cheese: Try adding in a blend of your favorite cheeses on top of this salad.
Special Equipment Needed
- Grill: If you don’t have access to a grill, try grilling the potatoes on a grill pan or large skillet on the stove. Potato salad is delicious served right off the grill with warm dressing.
Pro Tip
For best flavor, warm the dressing before applying it to the salad.
How to Make Grilled Potato Salad
This warm German potato salad recipe comes together in just 3 easy steps. Follow the recipe for the best potato salad ever, you’ll never go back to mayo based potato salad!
These are the basic steps for making Grilled Warm Potato Salad. Refer to the full, printable recipe card below for detailed instructions.
1. Prep the Potatoes
Toss 2 tablespoons of olive oil with sliced potatoes in a large bowl. Cover tightly with plastic wrap and microwave for 4-7 minutes until edges of potatoes are translucent. Shake the bowl, without removing plastic, to flip potatoes half way through cooking.
2. Make the Dressing
While the potatoes are in the microwave, add vinegar, garlic, a little amount of sugar, salt and pepper in another large bowl. Slowly whisk in remaining oil until emulsified. Stir in roasted red peppers, drained capers and parsley.
3. Grill Potatoes and Toss with Dressing
Grill potatoes until slightly charred and tender, about 5 minutes per side. Toss grilled potatoes with dressing to coat. Serve warm or at room temperature.
Hot or Cold Potato Salad Recipe FAQs
This grilled potato recipe should be stored in an airtight container in the refrigerator or freezer. If still warm, let come to room temperature.
I like to reheat in the oven! You can also reheat classic potato salad in the microwave until warmed through. If frozen, be sure to let thaw first to serve hot.
There are different types of potato salad. American potato salad is a mayonnaise-based potato salad that’s served cold. Best German potato salad is tossed in a vinegar-based dressing and is traditionally served warm.
This warm salad stays good in the fridge for up to 3-4 and frozen for up to 3 months.
Grilling really helps to bring out the flavor in a potato! I absolutely love grilled potato slices.
Expert Tips for Making This Hot Potato Salad Recipe
- Double This Recipe: Increase the amount of potatoes and dressing ingredients proportionately and cook old potato salad in batches.
- Make Ahead: Cut the potatoes ahead of time and place the potatoes in the fridge until you’re ready.
- Add Bacon: Crumbled bacon bits make everything better. Cook bacon in a large skillet over medium-high heat.
- Fresh Herbs: Top with fresh dill, chives in place of the fresh parsley, or parsley and dill.
- Dijon Mustard: Add some dijon mustard to make a dijon vinaigrette for these good warm baby potatoes.
- Different Add-ins: Try mixing in ingredients like mayonnaise, hard boiled eggs, dill pickle, crisp bacon, sour cream to make a creamy dressing for this side dish.
- Onion: A little mayo, chopped green onion, red onion or shallots gives this warm potato salad additional flavor.
- Temperature: Potato salad tastes good warm or cold or at room temperature, if you’d like to try it different ways.
- Alternate Cooking Method: Cook inside! Place potatoes in a large pot and cover to bring to a boil. If you’d like, you could also fry them in a little bacon grease for more flavor.
What to Serve with Grilled Potato Salad
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Grilled Warm Potato Salad
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Ingredients
- 2 pounds Yukon Gold potatoes, scrubbed and sliced 3/4 inches thick
- ½ cup Extra virgin olive oil
- 3 tablespoon White wine vinegar
- 3 cloves Garlic, minced
- 2 teaspoon Brown sugar
- ½ cup Roasted red peppers, jar
- 3 tablespoon Capers, drained
- 3 tablespoon Fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Toss potatoes and 2 tablespoons of olive oil in a large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic wrap) to redistribute potatoes half way through cooking.
- Meanwhile, in a large bowl, combine vinegar, garlic, sugar, salt and pepper. Slowly whisk in remaining oil until emulsified. stir in roasted red peppers, capers and parsley.
- Grill potatoes until slightly charred and tender, about 5 minutes per side. Toss grilled potatoes with dressing to coat. Serve warm or room temperature.
Christina’s Notes
- Double This Recipe: Increase the amount of potatoes and dressing ingredients proportionately and cook old potato salad in batches.
- Make Ahead: Cut the potatoes ahead of time and place the potatoes in the fridge until you’re ready.
- Add Bacon: Crumbled bacon bits make everything better. Cook bacon in a large skillet over medium-high heat.
- Fresh Herbs: Top with fresh dill, chives in place of the fresh parsley, or parsley and dill.
- Dijon Mustard: Add some dijon mustard to make a dijon vinaigrette for these good warm baby potatoes.
- Different Add-ins: Try mixing in ingredients like mayonnaise, hard boiled eggs, dill pickle, crisp bacon, sour cream to make a creamy dressing for this side dish.
- Onion: A little mayo, chopped green onion, red onion or shallots gives this warm potato salad additional flavor.
- Temperature: Potato salad tastes good warm or cold or at room temperature, if you’d like to try it different ways.
- Alternate Cooking Method: Cook inside! Place potatoes in a large pot and cover to bring to a boil. If you’d like, you could also fry them in a little bacon grease for more flavor.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
I had never had warm potato salad before and certainly never grilled. It was scrumptious! Thanks for sharing your tasty recipe!
Really tasty, and those potatoes are bursting with flavor! Thank you for sharing this Grilled Warm Potato Salad.
Such a fabulous salad that was perfect with our grilled chicken. A little tangy and a little sweet.
I always prepare a recipe as written the first time then make any adjustments,if any at all, for the taste or health concerns of guests.
Clarification: ingredients lists ‘2tsp brown sugar’ – directions
note to add ‘1tsp sugar’. Where to add remaining
brown sugar or a typo?
Comment: slicing the potato thinner more versatile and the
preparation would be quicker! (As I was first served)
Hi Ann — The sugar issue was a typo…it’s fixed now. You just add it all at once. Slicing the potatoes thinner is a matter of preference. I’ve found that if I slice them thinly, they don’t stand up to the extreme heat (microwaving and grilling) as well and they get mushy and mealy. Whatever way you slice it, though, this recipe is still a keeper! 🙂
Thanks for the feedback! 🙂
Sounds just yummy and looks good too. Like you, I will leave the capers out. Just not a big fan of capers.
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