Hot Potato Salad


This salad is based on one that Jessica Harris’ mother ate every Saturday night in her later life. She added rich spices such as cumin and coriander instead of the traditional bacon to transform the dish into a lively salad.

  • servingServings


  • 1 lb. Yukon Gold potatoes, cubed, skins on
  • 1/4 cup olive oil
  • 1/4 cup finely minced onion
  • 2 cloves garlic, minced
  • 1/4 cup finely minced celery
  • Cumin, coriander and celery seeds to taste
  • Salt and freshly ground black pepper to taste
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. water
  • Pinch sugar


  1. Bring saucepan of water to a boil, and add potatoes. Cook, covered, for 20 minutes, or until fork tender. Drain, dry with paper towels and place potatoes in nonreactive bowl.
  2. Heat oil in skillet over medium heat, and sauté onion and garlic for about 5 minutes, or until lightly browned. Add celery and seasonings, and cook for 1 minute. Add vinegar, water and sugar, and cook for 1 minute more, stirring constantly. Pour over potatoes, and serve immediately.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 170
  • Carbohydrate Content: 20 g
  • Fat Content: 9 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 10 mg
  • Sugar Content: 2 g