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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Poppy-Seed Potato Salad

  • Level: Easy
  • Yield: 6 servings
  • Total: 28 min
  • Prep: 20 min
  • Cook: 8 min
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Directions

  1. 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

Recipe courtesy Food Network Magazine

Categories:

Easy Side Dish Recipes Side Dish Salad Recipes Potato Salad Potato

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4 Reviews
Add Your Review

MarciaAZ

I also agree that the vinegar was overpowering. When I reduced the vinegar by 1/3 and added lemon zest, @ 1 tablespoon, there was a better flavor balance. I also used whole grain Dijon mustard which added additional color and texture to the potatoes. I really enjoyed the layering of flavor from the initial wine and broth coating for the potatoes. I will use this idea in more of the potatoes I prepare.

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