Crispy Potato Salad

Votes: 3
Rating: 3.67
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

15minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

15minutes

Cook Time

15minutes

Servings

servings

Product Type

Broths & Stocks,

Crispy Potato Salad

Votes: 3
Rating: 3.67
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

15minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

15minutes

Cook Time

15minutes

Servings

servings

Product Type

Broths & Stocks,

Ingredients

  • Ingredients:
  • 2 lb. assorted small red and purple potatoes cut into 1 inch pieces
  • 1/4 cup olive oil
  • 1 cup Pacific Foods Organic Free Range Chicken Broth Low Sodium
  • 1/2 cup fresh peas
  • 1 tbsp. fresh mint
  • 4 radishes, cut into very thin slivers
  • Dressing:
  • 1/4 cup olive oil
  • 1 small lemon juiced
  • 1 tbsp. apple cider vinegar
  • salt and pepper to taste

Instructions

  1. In a deep skillet, add olive oil, potatoes and Organic Free Range Chicken Broth Low Sodium. Bring to medium heat, cover and simmer for 10-15 minutes until broth has boiled off and potatoes start to crisp around the edges. Add more liquid if needed.
  2. Let potatoes cool in the fridge for 15-20 minutes. Remove from the fridge and add peas, onion, radish, mint, and green onions.
  3. In a small mixing bowl combine all dressing ingredients. Gently toss the dressing with the potato salad and serve!

Ingredients

  • Ingredients:
  • 2 lb. assorted small red and purple potatoes cut into 1 inch pieces
  • 1/4 cup olive oil
  • 1 cup Pacific Foods Organic Free Range Chicken Broth Low Sodium
  • 1/2 cup fresh peas
  • 1 tbsp. fresh mint
  • 4 radishes, cut into very thin slivers
  • Dressing:
  • 1/4 cup olive oil
  • 1 small lemon juiced
  • 1 tbsp. apple cider vinegar
  • salt and pepper to taste

Instructions

  1. In a deep skillet, add olive oil, potatoes and Organic Free Range Chicken Broth Low Sodium. Bring to medium heat, cover and simmer for 10-15 minutes until broth has boiled off and potatoes start to crisp around the edges. Add more liquid if needed.
  2. Let potatoes cool in the fridge for 15-20 minutes. Remove from the fridge and add peas, onion, radish, mint, and green onions.
  3. In a small mixing bowl combine all dressing ingredients. Gently toss the dressing with the potato salad and serve!