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
- 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
Directions
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1Place 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.
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2In 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.
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