Name: Red, White & Blue Potato Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Yield: 1
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 -; 1 small sweet red pepper, chopped -; 8 green onions, chopped -; 3/4 pound bacon strips, cooked and crumbled -; 3 tablespoons each minced fresh basil, dill and parsley -; 2 tablespoons toasted sesame seeds -

Recipe information

Cooking:

1 hour 15 min.

Servings per container:

Source:

More details

Ingredients for - Red, White & Blue Potato Salad

1. 1-1/4 pounds small purple potatoes (about 11), quartered -

2. 1 pound small Yukon Gold potatoes (about 9), quartered -

3. 1 pound small red potatoes (about 9), quartered -

4. 1/2 cup chicken stock -

5. 1/4 cup white wine or additional chicken stock -

6. 2 tablespoons sherry vinegar -

7. 2 tablespoons white wine vinegar -

8. 1-1/2 teaspoons Dijon mustard -

9. 1-1/2 teaspoons stone-ground mustard -

10. 3/4 teaspoon salt -

11. 1/2 teaspoon coarsely ground pepper -

12. 6 tablespoons olive oil -

13. 3 celery ribs, chopped -

14. 1 small sweet red pepper, chopped -

15. 8 green onions, chopped -

16. 3/4 pound bacon strips, cooked and crumbled -

17. 3 tablespoons each minced fresh basil, dill and parsley -

18. 2 tablespoons toasted sesame seeds -

How to cook deliciously - Red, White & Blue Potato Salad

1. Stage

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.

2. Stage

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.