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Add a photoServings: 12
Ingredients
- 4 lb red-skinned potatoes
- 4 c. chicken broth defatted
- 1 c. sweet gherkins minced
- 3 Tbsp. Dijon mustard - (to 4)
- 3 Tbsp. red wine vinegar - (to 4)
- 1 Tbsp. sugar - (to 2)
- 1 tsp celery seed
- 1/2 c. extra virgin olive oil
- 1 c. finely-diced celery (abt 1 stalk)
- 1 c. finely-diced red bell pepper (abt 1 medium pepper)
- 1/2 c. finely-diced red onion (abt 1 small onion)
- 2 x hard-cooked Large eggs (optional), minced Bacon bits (optional) Paprika Snipped fresh parsley or possibly dill
Directions
- Scrub potatoes well, cut into 1-inch chunks. Place in large pot with broth. Add in sufficient water to cover, simmer covered 8 to 10 min or possibly till tender. Drain potatoes in colander and reserve broth for other use. Let potatoes cold slightly.
- In a large bowl whisk together gherkins, mustard, vinegar, sugar, and celery seed. Slowly add in extra virgin olive oil in a thin stream, whisking till ingredients are well combined a mix thickens. Add in potatoes, celery, pepper, onion, and egg, and toss gently to mix. Garnish as desired and serve at room temperature.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 106 | |
| Calories from Fat 82 | 77% |
| Total Fat 9.29g | 12% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 109mg | 5% |
| Potassium 73mg | 2% |
| Total Carbs 5.49g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.39g | 3% |
| Protein 0.49g | 1% |
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