Warren Potato Salad

Spread the love

Warren Potato SaladThis recipe came from my friend, Chef Ken Warren. This is not your traditional potato salad, due to the tangy, mustard dressing and the addition of broccoli…I love it! And, since the dressing is oil-based, it’s a much safer option for summer outdoor gatherings.

2 lbs. Yukon gold potatoes, cut into bite-size chunks, approx 3/4″ – 1″in size, unpeeled
2 cups fresh broccoli florets, cut into bite-size pieces
1/3 cup diced red onion

Dressing
1/4 cup good olive oil
1 ½ Tbs. whole-grain mustard (I use spicy brown mustard)
2 Tbs. white wine vinegar
1 tsp. sugar
salt and freshly ground black pepper, to taste
Parsley or chives, for garnish, if desired

Electric Pressure Cooker Method

Place 1 cup chicken broth (or water) into the electric pressure cooker (EPC) pot; add potatoes, then top potatoes with broccoli.

Lock EPC lid into place and choose High Pressure setting for 3 minutes (if potatoes are peeled, choose 2 minutes); bring pot to full pressure. When timer sounds, perform a quick release to remove all pressure from EPC. Unlock lid and remove.

Lift pot from EPC and pour contents into a colander to drain; rinse with cold water then place contents into a serving bowl.

While the vegetables are cooling, make the dressing by whisking all ingredients together in a small bowl, or shake them well in a glass jar with a tight lid.

Toss potatoes, broccoli and red onion in prepared dressing, adjusting as needed to your tastes and consistency.  Garnish with fresh parsley or chives, if desired. Potato salad is best served at room temperature.

Stove Top Method

Add the potatoes to a pot of boiling water and cook for 5 minutes; add broccoli to pot and cook for an additional 5 minutes or until fork-tender; drain.

While the vegetables are cooling, make the dressing by whisking all ingredients together in a small bowl, or shake them well in a glass jar with a tight lid.

Toss potatoes, broccoli and red onion in prepared dressing, adjusting as needed to your tastes and consistency.  Garnish with fresh parsley or chives, if desired. Potato salad is best served at room temperature.

Let’s Get Cookin’,
Chef Alli

Tags:

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

[…] recipe came from Chef Ken Warren, Kitchen Manager, Topeka Hy-Vee. Not your traditional potato salad due to the tangy dressing and broccoli, […]

Hello,
Is this friend of yours, Ken Warren, originally from Melbourne, Australia? I used to work with a chef called Ken Warren at the Radisson Hotel in Albert Park in Melbourne. He was a great guy but sadly we lost touch.
Regards
Dhana Carroll
Melbourne, Australia

I’m not sure! I kniw he’s traveled world wide, so its possible, though i dont believe Ken is originally from Melbourne.

Leave a Comment