O'Brien Warm Potato Salad
By
Garrison Wayne
@TheOrganizedChef
7
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!!!!
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
How to Make O'Brien Warm Potato Salad
- 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.
