Description
Schmaltz Potato Salad is a delicious twist on traditional potato salad, using rendered chicken fat (schmaltz) to add a rich, savory flavor. This creamy, tangy salad is perfect for a family meal, barbecue, or holiday gathering. It’s the ultimate comfort food with a rich depth of flavor that makes it stand out from the crowd.
Ingredients
Scale
- 2 lbs (900g) baby potatoes or Yukon Gold potatoes, halved or quartered
- 1/2 cup schmaltz (rendered chicken fat)
- 1/4 cup apple cider vinegar
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/2 cup finely chopped red onion
- 2 stalks celery, finely chopped
- 2 hard-boiled eggs, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika (optional, for garnish)
Instructions
- Place the potatoes in a large pot of salted water and bring to a boil. Cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain and set aside to cool slightly.
- In a small saucepan, melt the schmaltz over low heat. Stir in the apple cider vinegar and bring to a simmer for 1-2 minutes. Remove from heat and set aside to cool slightly.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, and the cooled schmaltz-vinegar mixture. Stir until smooth.
- Add the warm, cooked potatoes to the bowl with the dressing. Gently fold the potatoes into the dressing, being careful not to break them up too much. The warm potatoes will absorb the flavors of the dressing.
- Stir in the chopped red onion, celery, hard-boiled eggs, and fresh parsley. Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, sprinkle with smoked paprika (optional) for a touch of color and flavor.
- Serve chilled or at room temperature. Enjoy!
Notes
- If you don’t have schmaltz, you can substitute with unsalted butter or another fat of your choice, but schmaltz gives this dish its signature flavor.
- For a tangier flavor, you can adjust the amount of apple cider vinegar to taste.
- This salad can be made ahead and stored in the refrigerator for up to 2-3 days. The flavors deepen with time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Jewish / Comfort Food
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg