O'Brien Warm Potato Salad

Garrison Wayne


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!!!!


☆☆☆☆☆ 0 votes

40 Min
15 Min


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  • 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
  • 2 large
    eggs, beaten with 1 tbsp water

How to Make O'Brien Warm Potato Salad


  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.

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