RCI-VG.002.0067.001
Jadi's Healthy Potato Salad
Jadi's Healthy Potato Salad from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 2 lbs
- low-sodium4 tbspdefatted chicken broth
- 4 tbsp
- 1 tsp
- black pepper1 unitto taste
- 3 tbsp
- green onions (may use chopped red onions) -- thinly sliced½ cup
- ¼ cup
Method
1
Cut new potatoes into ½-inch cubes, leaving the skin on for nutrients and texture.
5 minutes
2
Place potatoes in a large pot of cold salted water and bring to a boil over high heat.
1 minutes
3
Reduce heat and simmer until potatoes are fork-tender but still hold their shape, approximately 12–15 minutes.
13 minutes
4
Drain potatoes thoroughly in a colander and transfer to a large mixing bowl while still warm.
2 minutes
5
Whisk together defatted chicken broth, wine vinegar, dry mustard, and black pepper in a small bowl.
1 minutes
6
Pour the vinaigrette over the warm potatoes and toss gently to coat evenly, allowing them to absorb the dressing.
2 minutes
7
Drizzle olive oil over the potatoes and toss again to combine.
1 minutes
8
Fold in thinly sliced green onions and chopped fresh parsley until evenly distributed.
1 minutes
9
Let the salad cool to room temperature, then refrigerate for at least 30 minutes before serving to allow flavors to meld.
30 minutes