Warm Potato Salad with Dill and White Wine Dressing
A refreshing twist on classic potato salad featuring tender red potatoes tossed in a bright white wine and Dijon vinaigrette. Fresh dill and thyme add aromatic herbs while sautéed onions and garlic provide savory depth. This warm potato salad makes an excellent side dish for summer barbecues, picnics, or any gathering where you want something lighter than mayo-based versions. The potatoes absorb the flavorful dressing while still warm, creating a satisfying dish that can be served immediately or at room temperature.
Ingredients
- 4 lbs red potatoes, small
- 2 Tbsp salt
- ¼ cup olive oil
- ½ medium onion, small dice
- 3 cloves garlic, minced
- 2 Tbsp fresh thyme leaves, chopped, or 2 tsp dried
- 1 Tbsp fresh dill, chopped, or 1 tsp dried
- ¼ cup white wine
- ¼ cup low-sodium chicken broth
- 4 green onions, thinly sliced
- 2 Tbsp Dijon mustard
- 2 Tbsp white wine vinegar
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Rinse potatoes under cold water to remove dirt
- 2
Fill large saucepan halfway with water and add salt
- 3
Cut potatoes into bite-sized pieces and place in salted water
- 4
Bring to boil over high heat and cook until tender but firm
- 5
Heat olive oil in medium sauté pan over medium-low heat
- 6
Add onion and cook then add garlic and sauté
- 7
Turn off heat and add fresh thyme and dill
- 8
Combine white wine, chicken broth, green onions, mustard, vinegar, salt and pepper in large bowl
- 9
Whisk dressing ingredients thoroughly
- 10
Drain cooked potatoes in colander and let sit to drain completely
- 11
Pour hot potatoes into bowl with wine mixture
- 12
Pour warm onion mixture over potatoes and mix gently
- 13
Allow salad to sit so potatoes can absorb dressing
- 14
Serve warm or at room temperature
Tips
Don't overcook the potatoes - they should be tender but still hold their shape when mixed with the dressing.
Mix the hot potatoes with the dressing while warm so they absorb maximum flavor.
Let the salad rest for 30 minutes before serving to allow flavors to meld together.
Good to Know
Refrigerate for up to 3 days. Bring to room temperature before serving for best flavor.
Can be made 1 day ahead. The flavors actually improve overnight.
Serve warm or at room temperature as a side dish.
Common Mistakes
Don't overcook potatoes or they'll break apart when mixing
Mix gently to avoid mashing the potatoes
Let potatoes drain completely to prevent watery salad
Substitutions
FAQ
Can I make this ahead of time?
Yes, this salad can be made up to 1 day ahead. The flavors actually improve as they meld together overnight in the refrigerator.
What if I don't have white wine?
You can substitute additional chicken broth or use white wine vinegar mixed with a little water for similar acidity.
How long will this keep in the refrigerator?
This potato salad will keep for up to 3 days refrigerated. Bring to room temperature before serving for the best flavor and texture.