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 medium waxy potatoes grilled in foil until tender, then sliced and tossed with a zesty herb vinaigrette made from olive oil, red wine vinegar, fresh parsley, and oregano. The heat of the potatoes absorbs the dressing, creating a deeply flavored side dish.

Servings

6

Recipe Source

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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

Pro tips

Prick potatoes thoroughly with a fork before wrapping to allow steam to escape and ensure even cooking.
Keep the dressing components separate and whisk together just before tossing with warm potatoes so herbs stay bright and fresh.
Slice potatoes while still warm so they absorb the vinaigrette more effectively; let the salad rest 5 minutes after dressing to meld flavors.
Use the cooler section of the grill to prevent the foil-wrapped potatoes from charring; rotate every 10–15 minutes for even cooking.

Substitutions

Red wine vinegar → white wine vinegar or apple cider vinegar (note: changes acidity and flavor slightly)
Fresh oregano → 1 tablespoon dried oregano (note: use 1/3 the amount, as dried is more concentrated)
Fresh parsley → fresh basil or chives (note: shifts herb profile but maintains freshness)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve cold or gently reheat in a skillet over medium heat, stirring occasionally.

Equipment

charcoal grill or gas grill · heavy-duty aluminum foil

Common Questions

Can you make this potato salad ahead of time?

Yes. Prepare the vinaigrette and grill the potatoes up to 4 hours ahead. Toss together just before serving, or serve at room temperature within 2 hours of assembly.

What type of potatoes work best for this salad?

Waxy red potatoes are ideal because they hold their shape when grilled and sliced. Avoid starchy varieties like russets, which break down easily.

How do you know when the grilled potatoes are done?

Pierce the foil-wrapped potatoes with a fork after 30 minutes; they're tender when the fork slides through with minimal resistance, usually around 45 minutes total.

Can you use a gas grill instead of charcoal?

Yes. Set the gas grill to high and turn one burner off to create a cooler zone for indirect grilling, just as you would bank coals on a charcoal grill.

What can you substitute for red wine vinegar?

White wine vinegar or apple cider vinegar work as 1:1 swaps, though they will slightly change the flavor profile. Balsamic vinegar will add deeper, sweeter notes.