Poppy-Seed Potato Salad
Serves:
6
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Try this mayo-free take on potato salad, made instead with an easy dressing of Dijon mustard, poppy seeds, oil and vinegar.
Dovetailing tip: In addition to the 3 pounds of red potatoes for todays recipe wash, halve and cook 1 1/2 more pounds to be used day 2 in Potato, Tomato, Corn and Basil Salad and day 5 in Spring Chicken Salad.
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Ingredients:
| 3 pounds | red potatoes |
| 1/4 cup | chicken broth |
| 1/4 cup | white wine |
| 1/3 cup | white wine vinegar |
| 3 tablespoons | Dijon style mustard |
| 1 tablespoon | poppy seeds |
| pinch | sugar |
| 1/2 cup | olive oil |
| salt and pepper to taste |
Directions:
Cook 3 pounds sliced red potatoes in salted simmering water, about 8 minutes. Drain, then toss with 1/4 cup each chicken broth and white wine; let sit 5 minutes. Whisk 1/3 cup white wine vinegar, 3 tablespoons dijon mustard, 1 tablespoon poppy seeds and a pinch of sugar in a bowl; whisk in 1/2 cup olive oil, and salt and pepper. Toss with the potatoes, then chill 2 hours. Top with chives.
Source: foodnetwork.com
