Photo of Warm potato & romaine salad by WW

Warm potato & romaine salad

Total Time
30 min
15 min
15 min
This quick side salad gives you the best of two worlds: It’s reminiscent of German potato salad and fresh and light like a traditional green salad. Make sure to use Yukon gold potatoes, which hold their shape and won’t break down as you toss the salad.


Uncooked Yukon gold potato

1¼ pound(s), peeled and cut into bite-sized pieces

White wine vinegar

3 Tbsp

Vegetable broth

1½ Tbsp

Dijon mustard

1 Tbsp

Olive oil

1 Tbsp

Kosher salt

1 tsp

Black pepper

½ tsp

Romaine lettuce

3 cup(s), shredded, chopped

Red onion

½ small, thinly sliced


  1. Place the potatoes in a large saucepan and cover with water. Bring to a boil over high heat; reduce the heat to medium and boil until the potatoes are just tender when pierced with a knife, 10 to 12 minutes. Drain well.
  2. In a large bowl, whisk together the vinegar, broth, mustard, oil, salt, and black pepper. Add the warm potatoes and toss gently to coat. Gently stir in the lettuce and onion. Serve warm or at room temperature.
  3. Serving size: about 1 ¼ cups