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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Red, White & Blue Potato Salad

12.0

¼ pounds small purple potatoes (about 11), quartered

1 pound small Yukon Gold potatoes (about 9), quartered

1 pound small red potatoes (about 9), quartered

½ cup chicken stock

¼ cup white wine or additional chicken stock

2 tablespoons sherry vinegar

2 tablespoons white wine vinegar

½ teaspoons Dijon mustard

½ teaspoons stone-ground mustard

¾ teaspoon salt

½ teaspoon coarsely ground pepper

6 tablespoons olive oil

3 celery ribs, chopped

1 small sweet red pepper, chopped

8 green onions, chopped

¾ pound bacon strips, cooked and crumbled

3 tablespoons each minced fresh basil, dill and parsley

2 tablespoons toasted sesame seeds

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. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb.
In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.

Course🍚Side Dish

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍗Barbecue🏞️PicnicSummer Gathering

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 110 weeks ago

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