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:

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

Directions Step-By-Step

1
Have all ingredients measured and prepped before assembling.
2
Heat the oil in a large saute/fry pan over medium heat. Add the onion and bell pepper and cook 4-5 minutes.
3
Add the sliced/diced potatoes and stir coat. Cook about 1 minute.
4
Add the stock, vinegar, salt, and pepper. Stir and cook about 1-2 minutes. Liquid should absorb a bit.
5
Add the honey and the mustard. Continue cooking about a minute.
6
Add 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.
7
Remove 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.