Warm Potato Salad Image

Warm Potato Salad

Mary's Kitchen Crush - "Tuesday Night"

Prep Time
Cook Time


  • 1 Kg mini potatoes
  • Kosher salt to salt water
  • 1 cup red wine vinegar
  • 2 tbsp sugar
  • ½ tsp salt
  • 1 shallot, thinly sliced
  • 2 tbsp grainy Dijon mustard
  • 1 lemon, zested and juiced
  • 1 tbsp finely chopped fresh oregano
  • 1/3 cup olive oil
  • ¼ cup drained capers
  • ½ cup parsley leaves
  • Salt and freshly ground black pepper, to taste


  1. Place potatoes in a large saucepan covered with 1-inch (2 ½ cm) of water. Season water liberally with salt and bring to a boil over high heat.
  2. Cook until tender, about 15 minutes. Strain and set aside to cool slightly.
  3. Add vinegar, sugar and ½ tsp (3g) salt to a small saucepan over medium heat. Bring to a boil and simmer until sugar and salt are dissolved, about 2 to 3 minutes.
  4. Place shallot into a small heatproof jar or container. Add vinegar mixture and let stand 10 minutes.
  5. Whisk together Dijon, lemon zest and juice, 1 tablespoon (15ml) pickling vinegar and oregano in a large bowl. While whisking, slowly stream in oil. Season with salt and pepper.
  6. Add warm potatoes to dressing with capers and parsley.
  7. Strain shallots and add to salad.
  8. Season with salt and pepper to taste.