Warm Potato Salad



Serving size

about 1 1/2 cups
30 Minutes

This recipe can be multiplied and makes great leftovers. Reheat gently or serve cold.

Warm Potato Salad


4 quart Water
2 pound Yukon gold potatoes (or red potatoes, cut into 1 1/2 inch cubes)
3 Tbsp. Olive oil
2 Tbsp., drained Capers
2 Tbsp Caper liquid
3 Medium stalk Celery, raw (diced)
1/2 tsp. Salt
1 to taste Black pepper
1 tsp. Fresh thyme


Place the water in a large stock pot over high heat.

Add the potatoes to the stock pot. Bring to boil and then reduce heat until the water is at a slow boil.

Cook the potatoes about 10 - 15 minutes until slightly soft in the middle. They should be firm when squeezed.

Remove from heat and drain water.

Add the olive oil, capers, caper juice, celery, salt, pepper and thyme leaves. Toss well. Serve warm.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Warm potato salads are perfect for serving with a casual dinner party. A grilled steak, barbecue chicken or shrimp all make the perfect meal. The flavor of the olive oil, thyme and capers com through in the warm vinaigrette.

"You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness. You may think you have overeaten, but it is patriotism."

Erma Bombeck