Warm Potato Salad

This recipe was inspired by a meal delivery box. We tried Purple Carrot not too long ago and it made for some fun dinner conversation for sure! It is a plant-based service, which is nice, because it has a lot of different ideas on how to have more meatless type meals. They really have some great recipes and ways to spin dinner. I also like the idea that you get three meals per week, because they aren’t trying to make you vegetarian or vegan, they are really just promoting eating more plants.

We thought that was cool. More plants but also let us learn how to incorporate more plants into meals that we also include meat, because we like meat too. Great practice in flexibility.

This warm potato salad is a spin off of one of their recipes. I liked that they added beans to their potato salad, so we kept that and made our own. I grew up with a knowing potato salad to be the kind made with mayo and pickles and it is SO good, but this one is made with a tangy vinegar dressing, with some lemon and mustard and it too is delicious. Plus, an option if you have friends/family that are not mayo lovers.

As we head into the end of summer around here (not the heat part), we are still enjoying weekend gatherings, and this dish is one to share! I didn’t add bacon, but I thought that could be a fun variation to this recipe if you wanted 😉

Hope you have a fabulous rest of your weekend, enjoy making this one your own.

Warm Potato Salad


  • 1 lb fingerling potatoes, sliced into coins
  • 1 teaspoon minced shallots
  • 1 (15oz) can kidney beans, drained and rinsed
  • 1 tablespoon fresh chopped chives

For the Dressing:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • Pinch of salt and pepper


  • In a medium pot add sliced potatoes, cover with water and bring to a boil, let cook until potatoes are fork tender.
  • Meanwhile in a large bowl whisk together dressing ingredients.
  • Add shallots and beans to bowl of dressing and toss to coat.
  • When potatoes are done drain and let cool slightly.
  • Add potatoes to bowl and mix to combine.
  • Taste and add additional sat if needed.
  • Serve immediately or at room temperature.

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