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Warm Veggies + Potato Salad

May 2021

When I think of those early summery holidays, like Memorial Day, I always picture something grilled beside a large bowl of my mom’s potato salad. And although this Warm Potato + Veggie Salad isn’t my mom’s famous recipe, it has become something my family loves. So I am especially excited to share this favorite recipe with you! warm potato salad

What I love most about this recipe is that it takes some very basic ingredients and combines them with some very simple cooking techniques and creates a “show stopper side dish”. AND, believe it or not, the splash of white wine vinegar and fresh herbs is the secret to recipe success. It really is the little details that make the biggest impact!

To make this recipe, start by assembling and preparing all of the Warm Potato + Veggie Salad ingredients. Prepping the ingredients really is an important step because this recipe is so simple and speedy you won’t have time to prep as you go. So take care of all the things : measuring, grating, and chopping.

Once everything is prepped, boil the potatoes. About 3-4 minutes before the potatoes are completely cooked through, add the fresh green beans. Drain the potatoes + green beans and return them to the pot, add the remaining ingredients, mash, season to taste and serve warm. The tang of the white wine vinegar matched with the natural sweetness from the carrots makes this potato salad something extra special. I love the addition of fresh herbs, shallots and green beans too – the colors are so bright and appealing.

bowl of potato salad

potato salad served

Warm Veggies + Potato Salad

  • 2 lb Yukon gold potatoes, washed and quartered
  • 1/2 lb fresh green beans, trimmed and chopped into 1.5″ pieces
  • 3 medium carrots, rinsed and grated
  • 4 T finely chopped shallots
  • 2 T fresh chives, chopped
  • 2 t fresh thyme, stems removed
  • 1 c mayonnaise, (the full fat version is delicious in this recipe)
  • 1.5 T white wine vinegar 
  • 2 t sea salt (more s+p to taste)
  • 1 t ground black pepper

In a large 5-6 qt pot, cover potatoes with water and bring to boil. 3-4 minutes before the potatoes are cooked through, add fresh (trimmed) green beans to the boiling potatoes. Once potatoes are fork tender, drain and return the potatoes and green beans to the pot. Add remaining ingredients, mash with a potato masher until the mixture is evenly combined (a few remaining lumps are not a problem). Taste and add additional s+p according to your taste preference.

potato salad pin