Warm Potato Salad Recipe

Salade Tiède de Charlottes

[Warm Potato Salad]

The other day, when my Campanier basket included a bag of Charlottes, Jackie mentioned that her favorite use for these small potatoes, tender-fleshed and sweet, was a warm potato salad. This stuck in my mind so much that I couldn’t think, for the life of me, what else any one could possibly choose to make with these beauties.

I made this salad using the leftover ham and parsley I had on hand, and threw in some toasted hazelnuts for the added crunch and nuttiness. Easy enough to make on a weeknight, it turned out to be really delicious, with a decidedly high comfort factor.

Salade Tiède de Charlottes

– 8 small Charlotte potatoes
– 3 slices of ham
– one onion
– one shallot
– one garlic clove
– 1/4 C hazelnuts
– fresh parsley
– olive oil, cider vinegar
– salt, pepper

(Serves 4.)

Peel and chop the onion, shallot and garlic clove. Heat some olive oil in a small skillet, add the onion, shallot and garlic, and cook over medium heat for about 15 minutes, until soft and golden.

Put the potatoes in a large saucepan of salted cold water. Bring to a boil, and let simmer, covered, for about 20 minutes, until a knife inserted in the center of the potatoes meets no resistance. If the potatoes are of varying size, take the smaller ones out when they are cooked, leaving the bigger ones in.

While everything cooks, wash and chop the parsley, dice the ham, toast the hazelnuts in a dry skillet and chop them roughly.

When the potatoes are cooked, drain them and let them cool down enough so you can actually handle them without having the skin desintegrate in scorched layers off your fingers. Peel and slice them (the potatoes, not the fingers) and put the slices in a salad bowl. Add the cooked onion mixture, the diced ham, the hazelnuts and the parsley. Sprinkle with salt and pepper, pour a little olive oil and a little cider vinegar, and toss to coat. Have a bite (or as many as you deem necessary, this is the cook’s privilege), and adjust the seasoning to your taste (or the perceived taste of your guests if self-abnegation is your thing).

You can serve this salad right away, or reserve it, covered, in the fridge, until ready to serve. You would then reheat it in the microwave, the ideal eating condition being just a tad warmer than room temp. Use metal circles for the plating if it amuses you as much as it amuses me.

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  • Metal circles are such fun! I have strange ideas about serving things like this — grown-up food — cut out in funny shapes, thanks to the help of cookie cutters. Quite mad.

    This looks delicious!

  • Chloe

    We also receive a box of organic veggies every week, but not until may!!
    The ground is still covered in snow here in Canada, nothing will grow until a while!!
    I cannot wait to receive the first box, it

  • Jackie – I love the idea!! I’ll have to keep it in mind, I have a gingerbread man cookie cutter that I will put to good use at the next opportunity!

    Chloe – In my experience, it depends on the yogurt you use to start your batch : you can try and experiment with different brands. But in any case, homemade yogurts will always be somewhat liquid, just because there is none of the added gelatin they put in industrial yogurts…

  • Amy

    Your picture looks like it includes flaked poached or smoked salmon! I bet that would work with your recipe too instead of the ham with a little fresh dill. And perhaps substituting hard boiled egg for the hazelnuts…

  • Amy – Love the salmon idea, it would be great too! And any type of smoked fish would work just as well, like herring, for instance. I would leave something crunchy in there though, some kind of nut or maybe little croutons…

  • christoph

    clotilde and chloe: regarding the homemade yoghurt problem: It’s depending on the dry mass of the milk, so if you add some low fat milkpowder (10 %) to the preparation before the incubation your yoghurt will be from a perfect consistence.
    Just a small description of my favorite potato salad. Very small potatoes favorably from the channel-islands, cooked and peeled, incubated in their entirety with some soup stock, add cherry tomatoes and rucola and chopped fresh garlic, the dressing consists of goat fresh-cheese with olive oil and vinegar.

  • Christoph – Thanks for the info on the thickness of home-made yogurts, it’s good to know! I like that mine are a little runny though, because I have them on cereals for breakfast… :)

    The potato salad recipe sounds fantastic! I have a question though : I’m not sure what you do with the soup stock, marinate the potatoes in it?

  • christoph

    clotilde, yes its a marination, if you incubate the peeled warm potatoes with some soupstock for 10 mminutes they suck all the liquid away giving them a richer flavor.

  • Christoph – Good tip, I’ll have to try that!

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