Warm Potato Salad Cups are proof that simple ingredients can still feel thoughtful. Tender new potatoes get tossed in a bright, herby vinaigrette and served in individual cups for an easy side that looks as good as it tastes.
If you usually reach for a creamy potato salad, this version is a nice change of pace. The apple cider vinegar and stone ground mustard give it a tangy kick, while fresh dill and parsley add color and freshness. Serving them warm makes the flavors pop, and portioning into small cups makes them perfect for parties, showers, or casual backyard dinners.
Helpful Tips
- Don’t overcook the potatoes. Simmer just until fork tender. If they’re too soft, they’ll fall apart when you toss them with the dressing.
- Whisk the dressing ahead of time. Having it ready to go means you can coat the potatoes immediately while they’re still hot.
- Serve right away for best texture. This salad is at its best when warm, when the potatoes have fully absorbed that tangy, herby dressing.
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Warm Potato Salad Cups
Ingredients
- 2 pounds new potatoes scrubbed and quartered
- 1/2 cup red onion finely chopped
- 1 tablespoons fresh parsley chopped
- 1/4 cup fresh dill chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon stone ground mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a pot of water to a boil, add the scrubbed and quartered potatoes along with some salt and simmer until tender, about 15 minutes.
- While potatoes are cooking, whisk together the diced red onion, parsley, dill, apple cider vinegar, olive oil, stone ground mustard, sugar, salt, and black pepper in a bowl.
- When the potatoes are fork tender drain them well. Pour the dressing over the hot potatoes and toss to coat. Divide among small serving cups and serve immediately.
Nutrition
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.