A potato salad doesn’t have to be cold! Here I’ll show you how to make the most delicious warm herby potato salad.
If this isn’t your first time around here, you’ll know my undying love for mayonnaise. So this recipe may come as a shock to you 🤣 BUT – I promise you, a potato salad without mayonnaise can be just as, if not more delicious than one with mayonnaise. Not convinced? Follow me…
No Mayo Potato Salad Dressing
You’re essentially looking to create a classic salad dressing. The great thing about a dressing like this is it gets soaked up by the potatoes, and all that gorgeous flavour gets absorbed. Unlike a salad, where the dressing just wraps around it. Here’s what you’ll need:
- Extra Virgin Olive Oil – This makes up the bulk of the dressing. I much prefer extra virgin over regular olive oil. It’s got a much stronger and more intense flavour.
- Lemon Juice – This brightens up the dressing and adds some acidity. Also lemon and potatoes are a match made in heaven.
- Garlic – Adds a gentle hit of flavour and compliments the herbs really nicely.
- Dijon Mustard – You only need a small amount, but this offers some mellow background heat.
- Sugar – This balances out the sharp flavours of the above ingredients.
- Salt & Pepper – Nobody likes an unseasoned spud!
To make the dressing I typically add it to a small jar and shake it to combine. You can also use a small bowl and whisk.
Can I make this ahead of time?
Yup! Just store in the fridge until needed and give it a shake/whisk when needed. I find it’s good work a week, but use your discretion.
Baby potatoes are by far the best variety of potato to use in a potato salad. They’ve got a very thin skin, and a nice creamy texture. Plus you’ve just got to halve them and they’re perfectly bite-sized! When it comes to boiling the potatoes here’s a few tips to consider:
Season the Water
It’s crucial to season the water with a hefty amount of salt. The dressing will mostly season the outside of the potato. By seasoning the water they boil in you help season the inside of the potato.
Start off cold
Although it takes a little extra time, I recommend starting off with cold water and then bring to a boil. This will help cook the potatoes evenly. Not a deal breaker, but it does help!
I recommend allowing the spuds to steam dry for 5 or so mins once they’re cooked, just to allow some of the water to escape. This will help prevent the salad from going sloppy and in turn, will help prevent the potatoes from breaking apart.
Process shots: slice potatoes in half (photos 1&2), add to pot of water and salt (photo 3), boil until fork tender (photo 4).
Warm Potato Salad
I absolutely love adding prosciutto to this potato salad. It adds a gorgeous boost of flavour, alongside a nice crispy texture. You’ll want to pan fry the prosciutto, just so you can render down the fat and help the prosciutto crisp up. You can then use the leftover fat to get going with the potato salad.
What herbs to use?
I’ve tested around with a few different combos and found the trio of parsley, chives and dill works the best. This combo gives you a fresh burst of flavour and they all compliment each other beautifully.
To fry the prosciutto you want to go fairly low and slow, just to render out as much fat as possible. After that I recommend turning the heat OFF and just using the residual heat when combining the potatoes, dressing and herbs. You don’t want to cook the salad, and you don’t want it served hot either. Just nicely warmed. Having the heat on/too high will split the dressing and cause the herbs to wilt and discolour.
Process shots: add prosciutto to oil (photo 1), fry until crisp then remove (photo 2), turn off heat and toss potatoes in dressing and leftover fat (photo 3), toss in herbs (photo 4), crumble in crispy prosciutto (photo 5), toss to combine (photo 6).
Do I have to add prosciutto?
I highly recommend it if you can, flavour-wise and texture-wise it is a great addition. If you’re vegan/veggie then you can omit, just consider increasing the salt in the dressing to replace the salty flavour of the prosciutto.
Can I sub bacon?
Bacon works nicely here, just use the same weight as the prosciutto stated in the recipe.
Can I use different herbs?
I recommend giving the parsley, chive & dill combo a go first, then branch out after that. Most herbs will work here, just use the ones you know you love. Thyme, rosemary, basil and tarragon all work great.
Can I use dried herbs?
Dried herbs are not suitable for this recipe – they must be fresh!
Serving Herb Potato Salad
After another potato salad recipe? Check out my Creamy Bacon Potato Salad!
Alrighty, let’s tuck into the full recipe for this warm herbed potato salad shall we?!
How to make Warm Herbed Potato Salad (Full Recipe & Video)
Warm Herbed Potato Salad
- Small Jar or Bowl & Whisk (for dressing)
- Large Pot & Colander (for boiling potatoes)
- Large Pan & Tongs (for prosciutto)
- Wooden Spoon or Wooden Salad Tossers
- Sharp Knife & Chopping Board
Ingredients (check list):
- 2lb / 1kg Baby Potatoes, halved
- 6 slices of Prosciutto (see notes)
- 1/4 cup finely diced Fresh Parsley
- 2 packed tbsp finely diced Fresh Chives
- 1 tbsp finely diced Fresh Dill
- 2 tsp Salt
- 1/4 cup / 60ml Extra Virgin Olive Oil
- 1.5 tbsp Lemon Juice
- 1 clove of Garlic, minced/finely grated
- 1 tsp Dijon Mustard
- 1 tsp Sugar
- 1/4 tsp Salt, or to taste (see notes)
- 1/4 tsp Black Pepper
- Dressing: In a small jar add extra virgin olive oil, lemon juice, garlic, dijon mustard, sugar, 1/4 tsp salt and pepper. Tightly screw on the lid then shake to combine. You can also do this in a small bowl with a whisk. Place to one side and shake/whisk again just before needed.
- Potatoes: Place potatoes in a large pot with enough cold water to just about cover them. Mix in 2 tsp salt then bring to a boil until the potatoes are fork tender (7 or so mins once boiling). Don't over boil them or they'll turn to mush. Drain (don’t rinse) and leave to steam dry for 5 mins, just to allow some of the water to escape.
- Prosciutto: Meanwhile add 1/2 tbsp oil to a pan over low-medium heat. Add prosciutto (you may need to work in two batches) and fry both sides until deep golden and visibly crispy. Place one side, it'll crisp more as it cools, then dice into small shards. Leave the fat in the pan.
- Combine: Turn off heat and allow oil to completely stop sizzling. You don't want to cook this salad, just keep it warm as you combine. Add potatoes, pour in the dressing then toss to coat the potatoes. Add in parsley, chives and dill and toss again. Add most of the prosciutto and give it all one final toss. Check for salt. The prosciutto and small amount in the dressing should provide enough, but adjust if needed.
- Serve: Serve up warm with extra prosciutto crumbled on top.
Quick 1 min demo!
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