Red, White & Blue Potato Salad
Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California
Ingredients
- 1-1/4 pounds small purple potatoes (about 11), quartered
- 1 pound small Yukon Gold potatoes (about 9), quartered
- 1 pound small red potatoes (about 9), quartered
- 1/2 cup chicken stock
- 1/4 cup white wine or additional chicken stock
- 2 tablespoons sherry vinegar
- 2 tablespoons white wine vinegar
- 1-1/2 teaspoons Dijon mustard
- 1-1/2 teaspoons stone-ground mustard
- 3/4 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 6 tablespoons olive oil
- 3 celery ribs, chopped
- 8 green onions, chopped
- 1 small sweet red pepper, chopped
- 3/4 pound bacon strips, cooked and crumbled
- 3 tablespoons each minced fresh basil, dill and parsley
- 2 tablespoons toasted sesame seeds
Reviews
Tastes Great! Shared with my church group!!
This is an interesting variation on potato salad. Everyone really liked it, especially the guys (it must be the bacon). I followed the recipe exactly except for two things: added some sugar( about 1 tsp) to the mustard vinaigrette as it was pretty "tart" and reduced the amount of dill (to 1 Tbsp). Some family members don't care for dill. Interestingly, they didn't seem to notice there was ANY dill in it. Unusual and tasty salad. Won't add sesame seeds next time--didn't really add to the flavor.