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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.
Photograph by Con Poulos
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Photo: Poppy-Seed Potato Salad Recipe
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By Chef Striker
New Jersey
on May 23, 2012
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I agree with some of the other reviewers on this one. The concept of this recipe caught my eye and tastebuds, however, the vinegar did over power the flavor of the dish.
By jennyg313
Beavercreek, OH
on December 06, 2011
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My family loves this recipe. We are not big fans of traditional potato salad and this offered a nice alternative. Loved the twang that the vinegar gave it. I also made this for a summer potluck and it is great to transport because it doesn't require refrigeration like a traditional mayo based salad would. All the guests loved it...will definitely be making this again in the future.
By misstexastara
Austin, Tx
on September 04, 2011
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I took this to a friend's house for dinner last night and it was a flop. It had too much vinegar even though I followed the recipe exactly. I loved the addition of the poppy seeds but overall, it just didn't wow me, nor my friends and family. This one will be deleted from my recipe book as even with modifications on the amount of vinegar, I'm not sure it would be a keeper.
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