O'Brien Warm Potato Salad

Garrison Wayne

By
@TheOrganizedChef

As a mostly Irish person myself, I don't know why I didn't come up with this one a long time ago. This is a really comforting side dish that is perfectly suited for beef roasts, steaks, meatloaf, and any number of other entrees. Keep this one in mind for an Irish St Patty's day Feast....it will beat those boiled potatoes in the corned beef brine....I guarantee it!!!!


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Rating:
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Comments:
Serves:
6
Prep:
40 Min
Cook:
15 Min
Method:
Saute

Ingredients

6 medium
russet potatoes, boiled in jackets, cooled, peeled, sliced/diced
1 medium
onion, chopped
1 medium
red bell pepper, chopped
1/3 c
olive oil
1/2 c
chicken stock
3 Tbsp
cider vinegar
3/4 tsp
kosher salt
1/4 tsp
black pepper
2 Tbsp
dijon mustard
1 Tbsp
honey
2 large
eggs, beaten with 1 tbsp water

Step-By-Step

1Have all ingredients measured and prepped before assembling.

2Heat the oil in a large saute/fry pan over medium heat. Add the onion and bell pepper and cook 4-5 minutes.

3Add the sliced/diced potatoes and stir coat. Cook about 1 minute.

4Add the stock, vinegar, salt, and pepper. Stir and cook about 1-2 minutes. Liquid should absorb a bit.

5Add the honey and the mustard. Continue cooking about a minute.

6Add the beaten eggs and stir constantly until thickened. This should take about 2 minutes. The egg will scramble a bit. Make sure to stir during this step.

7Remove from heat to set for at least 15-20 minutes before serving warm with an entree. Check salt and pepper and adjust to taste. I liked it just the way it is without any additional. I really like beef with this.