I'm always looking for a great go-to potato salad - cooking the potatoes in chicken broth gives great flavour!
Ron's Easy Potato Salad
Makes about 6 cups (1.5 L)
-- One 900-mL carton low-sodium chicken broth
-- 1 1/2 pounds (680 g) mixed small red and fingerling potatoes
-- 2 tablespoons (25 mL) vinegar
-- 4 radishes, sliced
-- 3 hard-cooked eggs, chopped
-- 3 green onions, chopped
-- 4 sprigs fresh tarragon, leaves only, chopped
-- 4 leaves fresh sage, chopped
-- 1 stalk celery, chopped
-- 1/2 cup (125 mL) mayonnaise
-- 1 heaping teaspoon (7 mL) Dijon mustard
-- Salt, pepper, to taste
1. In a saucepan, bring chicken broth to boil, add cleaned potatoes and simmer until tender, about 15 minutes. Transfer potatoes using a slotted spoon to a mixing bowl; splash with vinegar and toss to coat. Cool potatoes completely before refrigerating, covered, until needed.
2. To make the salad, cut cooked potatoes into convenient bite-size pieces, about 1/2- to 3/4-inch (2-cm) dice. Add all remaining ingredients and toss well to mix and coat. Refrigerate, covered, at least two hours before serving to blend flavours.
Source:
Omnivore's Ottawa by Ron Eade
