Warm Red Potato Salad

Name: Warm Red Potato Salad With Herb Vinaigrette
Yield: 6 servings
Ingredients: 3 lb. medium waxy red potatoes; 1 large red onion, roughly chopped; 3 ⁄ 4 cup olive oil; 1 ⁄ 2 cup red wine vinegar; 1 ⁄ 3 cup roughly chopped parsley; 1 ⁄ 4 cup roughly chopped oregano; Kosher salt and freshly ground black pepper, to taste

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This warm red potato salad features tender grilled potatoes in their skins, tossed in an herb-forward red wine vinaigrette with fresh parsley and oregano. The warm temperature allows the potatoes to absorb the dressing fully, creating a more flavorful dish than its chilled counterpart.

Total

Servings

6

Difficulty

Easy

Recipe Source

View original recipe

From Saveur

Ingredients

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3 lb. medium waxy red potatoes
1 large red onion, roughly chopped
3⁄4 cup olive oil
1⁄2 cup red wine vinegar
1⁄3 cup roughly chopped parsley
1⁄4 cup roughly chopped oregano
Kosher salt and freshly ground black pepper, to taste

7 Ingredients

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Instructions

1
Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side (see "Grilling 101"). Using a fork, prick potatoes all over and wrap individually in foil; grill on the cooler section of grill, turning as needed, until tender, about 45 minutes. Unwrap and slice about ½" thick; transfer to a serving platter. Whisk onions, oil, vinegar, parsley, oregano, salt, and pepper in a bowl; pour over potatoes. Serve warm.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Prick potatoes thoroughly before wrapping in foil to allow steam to escape evenly and prevent bursting on the grill.
Keep potatoes on the cooler side of the grill and turn them every 10–15 minutes to ensure even cooking without charring the foil.
Toss the warm potatoes with the vinaigrette immediately after slicing so they absorb the dressing while still hot.
Use a fork to test doneness—potatoes should yield easily with no firm center when pierced.

Substitutions

Red wine vinegar → white wine vinegar (lighter acidity, slightly less tangy)
Fresh parsley and oregano → 2 tablespoons combined fresh basil and chives (milder herb profile)
Red onion → Vidalia onion (sweeter, less sharp bite)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat or serve at room temperature.

Equipment

Charcoal or gas grill · Aluminum foil · Fork for pricking and testing doneness

Common Questions

Written automatically by CookOS, not by the creator.

Can you make this salad ahead of time?

Yes. Grill and slice the potatoes up to 1 day ahead, then store in the refrigerator. Prepare the vinaigrette separately and toss together just before serving, or serve at room temperature for best flavor.

What type of potatoes work best for this salad?

Medium waxy red potatoes are ideal because their thin skin stays intact during grilling and their creamy texture absorbs the vinaigrette without falling apart.

Can you oven-roast instead of grilling?

Yes. Wrap foil-wrapped potatoes in a 400°F oven for about 50–60 minutes instead of grilling, turning halfway through until tender.

How do you know when the potatoes are done?

Pierce them with a fork; they should feel tender all the way through with no resistance. This takes about 45 minutes on the cooler section of a grill.