Warm Potato Salad with Corned Beans


Growing up, potato salad was always cold, usually mayonnaise based, and generally only served at picnics. The only warm potato salad that existed, was leftover potato salad heated in the microwave. I’ve come a long way since then. Because this warm potato salad is meant to be eaten warm, has a mustard vinaigrette base, and is served all winter long.

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This warm potato salad with corned beans is my vegetable forward response to corned beef. And the need for a winter potato salad sans mayonnaise. (If you’re looking for a fresh summer potato salad, check out this green bean potato salad.) Corned beef is so named because of all the spice corns that are used to season the roast. I was curious about other corned dishes, and thought beans would be an opportunity to try cooking with all the spice corns typically used.

Luckily, there’s a great spice shop in town that sells spices in bulk, as does my local natural foods co-op. I was able to find the spices I need, based off Alton Brown’s corned beef recipe. But of course, I swapped the beef for beans.

Now, a pot of beans usually isn’t a complete dish or meal in my household. And since corned beef is a classic St. Patrick’s Day meal, I thought about bringing in other components like cabbage and potatoes to round out my dinner.

And just like that, this warm potato salad with corned beans was born.

Cooking Corned Beans from Scratch

The key to cooking these corned beans from scratch is to soak them with plenty of water overnight. I usually have a 1 to 4 ratio of beans to water (but I’m not terribly precise in these instances) to make sure the dried beans are well covered, even if they double in size (which some will).

I made the corned beans on the stove top, but you could also cook them in a slow cooker or pressure cooker. Sorry, I’ve not dived into the Instant Pot craze. I just use my regular old pressure cooker. Because there are so many spice corns involved in this recipe, and the beans are individual (unlike a cut of beef), I strongly recommend using a spice bag (<-affiliate) or tea infuser to contain all the spices. Otherwise, you’ll be picking out peppercorns for a while.

Once you have the various spices contained, you cook the beans with the spices, garlic and water. I add salt about 1/2 way to 3/4 of the way through cooking. It tends to let the beans cook partially first, then absorb salt and seasonings. I’ve found cooking beans in salted water to take a longer time.

Warm Potato Salad with Corned Beans

This warm potato salad is such a lovely side in winter. It’s got all the following components:

  • Warm, roasted potatoes
  • Soft, tender beans
  • Tangy mustard vinaigrette
  • Punchy red onions
  • Fresh, earthy parsley

Check out the full St. Patrick’s Day meal with roasted cabbage steaks.

Warm Potato Salad with Corned Beans

A warm potato salad with tender, fragrant corned beans makes a lovely winter side dish. Naturally vegan and gluten free, perfect with cabbage for a vegetarian meal.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 566 kcal


“Corned” Beans

  • 1 teaspoon whole coriander
  • 1 teaspoon peppercorns
  • 8 whole cloves
  • 6 allspice berries
  • 1 teaspoon mustard seeds
  • 10 juniper berries
  • 1 cup uncooked white beans, soaked overnight
  • 3 bay leaves
  • 5 cloves garlic
  • 4 cups water
  • 1 teaspoon salt

Warm Potato Salad

  • 6 small yukon gold potatoes (about 1.5 pounds)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped Parsley
  • 1/4 cup diced red onion

Mustard Vinaigrette

  • 3 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • 1 1/2 tablespoons stone ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Corned Beans

  1. Combine coriander, peppercorns, cloves, allspice, mustard seeds and juniper berries in a spice infuser or spice bag (<-affiliate).
  2. In a large pot, spice bag, uncooked soaked white beans, bay leaves, garlic, and water. Bring to a boil then reduce to simmer.
  3. Cover and let cook 25 minutes. Add salt, stir, and cover. Cook another 15 to 25 minutes until done. You want the beans to be tender but not mushy.
  4. Remove from heat. Remove spice bag and drain.

Warm Potato Salad

  1. While beans are cooking, heat oven to 350°F.
  2. Dice potatoes into 1/2-inch cubes. You want the potatoes about the same size as the beans.
  3. Toss with olive oil and salt. Roast 15 to 20 minutes until tender.
  4. While potatoes are roasting, whisk together mustard vinaigrette ingredients until well combined.
  5. In a large bowl, combine cooked corned beans, roasted potatoes, chopped parsley and diced red onion. Pour mustard vinaigrette over the beans and potatoes. Stir well to combine. Serve immediately, or let cool and serve room temperature or chilled.

Recipe Notes

Seasoned Secret

This spice bag (<-affiliate) is the most important element of the recipe. It will save you hours of picking out peppercorns or throwing away a perfectly good pot of beans.


I’m not usually one to add bacon to anything, and have been known to order dishes sans bacon. However, bacon pieces would make an excellent addition to this warm potato salad.

Check the Fridge

I used navy beans for these corned beans, but you could use cannellini or great northern beans as well. Heck, even pinto. Try corned beans with any beans you like, but I’ve found I like white beans best with potatoes. If you don’t have apple cider vinegar, white wine vinegar will do but I much prefer the lightness of champagne vinegar. Both add a bit of sweetness to the pungent mustard.

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