Creamy Potato Salad with Vanilla Fig Balsamic Vinegar - Recipe

     The balsamic vinegars in this creamy potato salad give it a classy touch.  There are two balsamic vinegars here.  One is a sweet white balsamic and the other is a vanilla fig balsamic which has sweet/warm notes.  Potato salads are a must-have at our picnics, and I enjoy finding new ways to express this traditional dish.

Creamy Potato Salad with Vanilla Fig Balsamic Vinegar

(6-8 Servings)

3 lbs. Yellow Potatoes sliced with peels 1/2 inch thick
4 c. Chicken Broth
1/4 c. Apple Cider Vinegar
1/2 tsp. Coarse Salt
1 Medium Red Onion diced
3 Green Onions diced
3 Radishes sliced
1 Dill Pickle diced
2 T. German Mustard
1 c. Mayonnaise
1 T. White Balsamic
1 T. Vanilla Fig Balsamic

Place the potatoes, chicken broth, apple cider vinegar, and salt in a large pot over medium high heat.  Bring to a simmer and simmer over low heat, covered for 15 minutes just until tender when pierced with a fork.  Drain and let the potatoes cool.  Add the red onion, green onion, radishes, and dill pickle to the pot.  Toss together gently.  In a separate bowl, mix the mustard, mayonnaise, white and vanilla fig balsamic vinegars.  Pour over potatoes and gently toss to mix.  Transfer to a serving bowl.  Store covered in the refrigerator.

Sources:
White Balsamic:  Taste of Old Country
Vanilla Fig Balsamic:   Taste of Old Country

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