Red, White and Blue Potato Salad

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Red, White and Blue Potato Salad

Ingredients:

  • 10 small purple potatoes, quartered
  • 10 small Yukon Gold potatoes, quartered
  • 10 small red potatoes, quartered
  • 1/2 cup chicken stock
  • 1/4 cup white wine or additional chicken stock
  • 2 Tbsp. sherry vinegar
  • 2 Tbsp. white wine vinegar
  • 1-1/2 tsp. Dijon mustard
  • 1-1/2 tsp. stone-ground mustard
  • 3/4 tsp. salt
  • 1/2 tsp. coarsely ground pepper
  • 6 Tbsp. olive oil
  • 3 celery ribs, chopped
  • 1 small sweet red pepper, chopped
  • 8 green onions, chopped
  • 3/4 pound bacon strips, cooked and crumbled
  • 3 Tbsp. each minced fresh basil, dill and parsley
  • 2 Tbsp. toasted sesame seeds

Directions:

  1. Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
  2. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb.
  3. In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended.
  4. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds.

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