This red, white, and blue potato salad combines three varieties of potatoes tossed with chicken stock and wine while still warm, allowing the liquid to absorb for maximum flavor. The addition of crispy bacon, fresh basil, dill, and parsley, plus a tangy double-mustard vinaigrette, makes it a standout side dish.
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Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb.
In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 3 days; serve cold or reheat gently in a skillet over medium heat, adding a splash of stock if needed.
Dutch oven · large mixing bowl
Written automatically by CookOS, not by the creator.
Hot potatoes absorb the liquid like magic, infusing the entire dish with rich, savory flavor that cold potatoes cannot achieve.
Yes, this salad can be assembled several hours in advance and served at room temperature or gently reheated. The flavors actually improve as they meld.
Substitute additional white wine vinegar or red wine vinegar in equal measure; the flavor profile will shift slightly but remain balanced.
Cook for 10–15 minutes until tender enough to pierce easily with a fork, but still holding their shape; do not overcook or they'll become mushy.
Yes, the three types create visual appeal and varied texture, but you can substitute with any small waxy potatoes in any combination; avoid starchy russets.
