Warm Potato Salad


Warm Potato Salad? Yes… you read that right. And here’s the beauty of it. When you serve it originally, it’s warm; after you refrigerate leftovers (if you are lucky enough to have any), it’s just a good cold. Just one of reasons, and there are many of them, that makes this the best potato salad you will ever taste. It’s tangy, mild, and creamy all at the same time, all without being over sauced.

If you are lucky enough to know my husband in real life, you know that his most favorite drink is an IPA… and not just any IPA, he’s very picky. His absolute favorite IPA is from a local - now national- brewer: Stone Brewery.

There is nothing that screams summer to me more than a cold beer, some grilled meat, and a side of Potato Salad. So, when I saw that Stone was marketing a Stone IPA Ground Mustard, I just knew that it would help to round out my Potato Salad recipe— and pair beautifully with a nice cold beer.



10 Red Potatoes, diced in 1/2 inch cubes

8 stalks of celery, diced

6 scallions, minced

12 cornichons, minced

2 T Avocado Mayo

2 T Stone IPA Ground Mustard

2 T Red Wine Vinegar

1 T Sour Cream

1 tsp Granulated Garlic

1 tsp Trader Joes Onion Salt

Salt and Pepper to taste



Fill a large stock pot 3/4 of the way full with salted cold water. The water should be salty, to the taste. Dice potatoes into 1/2 inch cubes (no need to peel) and place them directly into the pot. Bring potatoes to a boil, and simmer until fork tender. Drain and set aside.

In a large bowl, combine the rest of the ingredients. Add potatoes while still warm, and gently stir to combine.

That’s all there is to it!


Lindsay Smith