Goodbye Summer Warm Potato Salad

Warm Potato Salad

Last weekend in New Zealand at 2 am on Sunday morning, clocks were turned back an hour  for day light savings signalling the end of summer. The weather that followed in Wellington backed up that Summer was definitely over.

So last Sunday evening as a final farewell to the summer of 13/14 a potato salad was served alongside dinner as a salute to all the fun we have enjoyed over the last couple months. Goodbye to the long day light hours and barbecuing until the sun sets at 8 pm.

Don’t worry though, I never let winter stop me from cooking outside. As long as the wind isn’t too dramatic that is, I’m not going to be outside grilling in the middle of a winter storm.

This potato salad recipe is a light alternative to the traditionally creamy potato salads and a staple for kiwi summer barbecues. It is also extremely easy to prepare.

Dig Me Baby Boilers

These Dig Me Baby Boilers are the perfect potato for this salad. The potatoes are all a similar small size, and easy to cut to size if they are a bit larger. No need to peel these guys, just give them a quick rinse and straight to the pot and bring to the boil. Check out your local farmers market or grocery store for a similar product.

The apple cider vinegar and Dijon mustard add a sharp tang while the brown sugar balances it all out resulting in a beautiful light dressing. Red onions are my favourite type of onion and they complement this dish perfectly, top it up with some parsley and serve warm.

You can’t go wrong.

Goodbye Summer Warm Potato Salad

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Prep: Cook: Total:

Goodbye Summer Warm Potato Salad is a salute to the memories of long warm summer nights cooking outside and a welcome to those cold short winter days.

You'll Need...

  • 1kg baby boiling potatoes
  • 1 medium red onion, thinly sliced
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons brown sugar
  • 1 teaspoon olive oil


  1. Cut any larger potatoes to size
  2. Bring potatoes to the boil in cold salted water, boil for 15-20 minutes until tender
  3. Combine cider vinegar, Dijon mustard, brown sugar and the olive oil in a bowl, mix well
  4. Drain the potatoes and dry
  5. In a large zip lock bag add the potatoes, dressing and thinly sliced red onion and shake
  6. Serve while potatoes are still warm

How do you like your potato salad? Thick and creamy? With more vegetables? Let me know in the comments below.

One comment

  1. HTAHFXSVBOABVV · April 11, 2014

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