Description
A flavorful potato salad featuring potatoes marinated in a warm, tangy vinegar and mustard dressing, perfect for picnics or as a side dish.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, quartered
- 1 cup chicken or vegetable broth
- 1/2 cup white wine vinegar
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices bacon, cooked and crumbled (optional)
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Instructions
- Place the quartered potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain the potatoes well.
- While the potatoes cook, prepare the marinade. In a small saucepan, combine the broth, vinegar, olive oil, Dijon mustard, sugar, salt, and pepper. Heat this mixture over medium heat until it just begins to simmer. Remove from heat.
- Place the warm, drained potatoes in a large bowl. Pour the warm marinade immediately over the potatoes. Gently toss to coat.
- Let the potatoes sit and absorb the marinade at room temperature for at least 30 minutes, tossing occasionally. This allows the potatoes to soak up the flavor.
- Stir in the crumbled bacon (if using), sliced red onion, parsley, and dill.
- Serve the salad warm or chill for at least one hour before serving cold.
Notes
- For best flavor absorption, dress the potatoes while they are still warm.
- You can substitute apple cider vinegar for white wine vinegar if you prefer a slightly sweeter tang.
- If you skip the bacon, add 1 teaspoon of celery seeds to the dressing for extra texture and flavor.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Boiling and Marinating
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6
- Sodium: 450
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 3
- Protein: 5
- Cholesterol: 0