If you peruse the selection of potato salad recipes on the site, you’ll quickly see that we’re fans of potatoes. Very big fans. And we’re not picky. We love potato salad in every form, from the classic creamy version to tangy German potato salad. This recipe for warm potato salad with basil vinaigrette is no exception. We love that it’s ready in just 30 minutes and that it contains no eggs or dairy, making it perfect for picnics, potlucks, and for those following vegan diets.–Angie Zoobkoff

Warm Potato Salad FAQs

Can I make the basil vinaigrette without a food processor?

Sure. Simply chop up the basil and garlic as finely as possible and use a whisk to blend everything together.

Should I peel potatoes for potato salad?

It depends on the type of potato you are using. In this case, the small red potatoes have thin skins, so it’s not necessary to peel them.

A white bowl filled with halved warm potatoes with a person pouring a bowl of basil vinaigrette over the top.

Warm Potato Salad with Basil Vinaigrette

5 from 1 vote
A summer potato salad couldn’t be easier. Warm baby red potatoes are drizzled with a basil-packed dressing made with garlic, vinegar, and mustard.
David Leite
Servings4 servings
Calories475 kcal
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes


  • 1 3/4 pounds small red potatoes, scrubbed
  • 1/2 cup packed fresh basil leaves
  • 1 small clove garlic
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2/3 cup canola oil


  • Steam the potatoes over boiling water until tender when pierced with a paring knife, about 15 minutes. (Alternatively, boil them in well-salted water until tender. Drain them and return them to the pot in which they were cooked and set over low heat for a few seconds to dry them.)
  • In a food processor, combine the basil, garlic, vinegar, mustard, salt, and pepper. With the motor running, gradually add the oil until completely incorporated.
  • When the potatoes are cool enough to handle, halve or quarter them, depending on their size. Put them in a large serving bowl and drizzle with about 1/2 cup of the vinaigrette. Serve warm with extra vinaigrette on the side, if you like.
Fresh by Taunton's Fine Cooking

Adapted From

Fine Cooking Fresh

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Serving: 1 portionCalories: 475 kcalCarbohydrates: 32 gProtein: 4 gFat: 38 gSaturated Fat: 3 gPolyunsaturated Fat: 11 gMonounsaturated Fat: 24 gTrans Fat: 1 gSodium: 515 mgPotassium: 924 mgFiber: 4 gSugar: 3 gVitamin A: 175 IUVitamin C: 18 mgCalcium: 30 mgIron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2009 Fine Cooking. Photo © 2009 Alison Miksch. All rights reserved.

Recipe Testers’ Reviews

This warm potato salad was a really simple recipe to make, but oh-so delicious. Steam the potatoes and process the basil vinaigrette. The basil vinaigrette adds so much flavor, and is delicious on the still-warm potatoes. I’ll make this again exactly as written. It’s a wonderful side dish for almost any meal.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    I returned home this morning from the Farmer’s Market with not just one but two bags of red baby potatoes. Jumping online to Leite’s Culinaria, I found this recipe for potato salad with basil vinaigrette (basil being another item in my Farmer’s Market tote). I’m giving this recipe 5 stars plus a thumbs-up for being super easy, more interesting than a mayo-based salad and just plain tasty good! (It’s good at any temperature, too)