Description
This warm Schmaltz Potato Salad is a rustic and deeply flavorful twist on a classic side dish. With buttery Baby Dutch Yellow potatoes tossed in rich schmaltz, tangy mustard, and fresh parsley, it’s a quick comfort dish that’s perfect for any meal. A delicious and easy addition to your homemade recipes collection!
Ingredients
1 lb Baby Dutch Yellow potatoes, washed and quartered
1 ½ tbsp schmaltz (store-bought is fine)
1 tbsp olive oil
3 small shallots, finely diced
2 tsp Dijon mustard
2 tsp grainy mustard
1 tsp white sugar
1 tsp apple cider vinegar
Kosher salt, to taste
3 tbsp finely chopped parsley
Instructions
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In a large pot, bring salted water to a boil. Add the quartered Baby Dutch Yellow potatoes and cook until tender, about 10–12 minutes. Drain and set aside.
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In a large skillet over medium heat, combine the schmaltz and olive oil. Add the diced shallots and sauté until softened and golden brown, about 5 minutes.
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Stir in the Dijon mustard, grainy mustard, sugar, and apple cider vinegar. Cook for an additional 2 minutes, allowing the flavors to meld.
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Add the cooked potatoes to the skillet, tossing gently to coat them in the schmaltz mixture. Season with kosher salt to taste.
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Remove from heat and stir in the chopped parsley. Serve warm.
Notes
For a tangier flavor, increase the amount of apple cider vinegar. If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg