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! #homemaderecipes #healthyrecipeslunch #easyrecipes #quickdinnerideas #sidedishideas #potatosalad #comfortfoodrecipes #glutenfree

Ingredients

Scale

1 lb Baby Dutch Yellow potatoes, washed and quartered
1 1/2 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

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Instructions

Place the potatoes in a pot and cover with cold water at least 2 inches above the potatoes. Add a generous amount of kosher salt.
Bring to a boil, then immediately set a 4-minute timer. Do not boil longer than 4 minutes to avoid overcooking.
Drain the potatoes and return them to the hot pot to steam dry for a few minutes.
In a large frying or sauté pan, heat schmaltz and olive oil over medium heat.
Add the diced shallots and sauté until soft and translucent, about 3 minutes.
Turn off the heat. Stir in the Dijon mustard, grainy mustard, sugar, and apple cider vinegar until well combined.
Add the steamed potatoes and season generously with kosher salt. Toss until evenly coated.
Stir in the chopped parsley, mix, and serve warm.

Notes

Schmaltz adds incredible depth and richness—if unavailable, substitute with more olive oil or butter.
Best served warm, but leftovers are tasty cold too.
Great alongside roasted meats or as part of a BBQ spread.

Nutrition

Serving Size: 1 small serving
Calories: 210 kcal
Sugar: 2 g
Sodium: 330 mg
Fat: 13 g
Saturated Fat: 3.5 g
Unsaturated Fat: 8.5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 10 mg