If, when you think of potato salad, you think of a cold side dish, I’d like to challenge you to a new way of thinking. This easy to make hot potato salad will soon become your new go-to potato side dish.
With only a few minutes of preparation, this potato salad side dish can be in the oven, or outside on the grill, in no time flat.
Then, let the heat of the oven or grill do all the work, and you can go off to enjoy other things until it’s time to chow down!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making hot potato salad with Parmesan cheese and garlic is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- small Yukon gold potatoes (size B), halved or quartered
- heavy cream
- olive oil
- celery, plus some of the leaves
- red onion, or whatever color you have
- grated Parmesan cheese
- garlic, minced
- Dijon mustard
- dill pickle relish
- salt and pepper
- fresh parsley for garnish, optional
Kitchen tools and equipment needed:
- cutting board
- chef’s knife
- medium bowl
- measuring cups and spoons
- non-stick cooking spray
- 13″ x 9″ baking dish (disposable or not)
- aluminum foil
- cheese grater (optional)
Do Yukon Gold potatoes need to be peeled?
Nope. No need!
The skin of a Yukon Gold potato is so thin and smooth there’s no need for all that pesky peeling.
And, since the Yukon gold holds its shape well during cooking they’re the perfect potato for all kinds of wonderful side dish recipes.
Want to learn more about Yukon gold potatoes?
I think you’ll find the following YouTube video extra helpful.
Can this hot potato side dish be made in advance and kept in the refrigerator before cooking?
Feel free to prepare this dish in advance (before cooking) and keep it (well covered) in the refrigerator for up to 4 hours. Any longer than that and you’ll risk the potatoes turning grayish in color due to oxidation.
How to cook this hot potato salad after chilling:
Allow the prepared potatoes to come to room temperature for at least 30 minutes before baking in the oven, or cooking on the grill.
Please be aware that IF the potatoes are not allowed to come to room temperature before cooking, the cooking time written in this recipe will be off, and your potatoes will require additional time to become hot, and fork-tender.
How to turn the backyard grill into a backyard oven?
So glad you asked.
I use this method (found in my recipe post for Easy Oven or BBQ Roasted Baby Back Ribs) ALL the time, and it works like a charm!
How long will this hot potato dish keep in the refrigerator after cooking?
Covered well in an air-tight container, this potato side dish will last for 5 – 7 days.
Can this potato side dish be served chilled after it’s been cooked?
I don’t see why not, although I’m guessing it will taste better served hot.
But since I’ve never tried it that way, why don’t you try it and let me know?
The easy instructions:
- Preheat oven (or grill) to 375-degrees.
- Wash and quarter (or half, depending on the size of the potato) the unpeeled Yukon gold potatoes.
- Toss them with olive oil and salt and pepper.
- Add them to the baking dish.
- Chop the celery (including some of the leaves), and the onion.
- Add them to the roasting pan along with the potatoes.
- In a medium bowl whisk together the mayonnaise, heavy cream, garlic, Dijon mustard, and dill pickle relish.
- Pour the mayonnaise mixture over the potatoes and stir well to combine.
- Sprinkle grated Parmesan cheese over the potatoes.
- Cover the dish with aluminum foil and cook in a preheated oven, or outdoor grill (on top of bricks), for approximately 45-55 minutes, or until the potatoes are fork-tender.
- To serve, garnish with chopped parsley and enjoy!
Would you like to grow your own potatoes at home?
Want more side dish recipes?
*Best of the Best BBQ Side Dishes (pictured below)
“For me, a BBQ is just as much about the side dishes as it is about the main course. With the help of this BBQ Side Dishes recipe roundup, your BBQ menu will keep your family and friends very full, and extremely happy!”
*Zippy Pimento Cheese Mashed Potatoes (pictured below)
“It seems like everyone’s favorite side dish is always mashed potatoes. Not that traditional mashed potatoes needed help in the favorites category, but then again why not give them a little update? These Zippy Pimento Cheese Mashed Potatoes are EVERYTHING!”
*Authentic German Spaetzle Casserole with Crispy Onions (pictured below)
Buttered German egg dumplings (spaetzle) are layered in a casserole dish along with shredded Gruyere cheese and crispy, crunchy onions to bring you this delicious recipe for Layered German Spaetzle Casserole with Cheese & Crispy Onions.
*Hot Potato Salad (pictured below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s hot potato salad side dish.
- 2 pounds small Yukon gold potatoes, halved or quartered
- 1 cup celery, chopped into ½" pieces, along with some of the celery leaves, chopped (optional)
- 1 cup red onion, chopped into ½" pieces
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup mayonnaise
- ¼ cup heavy cream
- ½ cup grated Parmesan cheese (plus additional for topping)
- 2 tablespoons minced garlic
- 3 tablespoons Dijon mustard
- 2 tablespoons dill pickle relish
- Preheat oven or grill to 375-degrees.
- Place the prepared potatoes (halved and quartered) into a 13 x 9 baking dish (disposable works) that has been sprayed with non-stick cooking spray.
- Add the prepared celery, celery leaves (optional), and onion to the dish.
- Drizzle the olive oil over the potatoes and vegetables, and season with salt and pepper. Toss or stir to coat.
- In a medium bowl whisk together the mayonnaise, heavy cream, Parmesan cheese, garlic, mustard, and dill pickle relish.
- Pour the mayonnaise mixture over the potatoes in the dish and stir well to combine.
- Cover the tray with aluminum foil and roast in the preheated oven, or on the outdoor grill on top of bricks for indirect cooking, for 45-50 minutes or until the potatoes are fork-tender.
- Serve with additional grated Parmesan cheese, and chopped parsley if desired.
- Serve hot.
Amount Per Serving Calories 413Total Fat 31gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 23gCholesterol 25mgSodium 1034mgCarbohydrates 30gFiber 4gSugar 4gProtein 6g
The nutritional information and calorie count provided is intended as a guideline only and has been provided by third-party software.
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s easy potato side dish for hot potato salad as much as I’ve enjoyed bringing it to you!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!