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  • 2 pounds, Yukon Gold potatoes (about 4 large) - peeled, quartered lengthwise, and cut into 1/2-inch thick slices
  • 1 cup, chicken broth
  • 1 cup, water
  • 1 tablespoon, sugar
  • 2 tablespoons Epicurean White Balsamic Vinegar
  • 1 tablespoon, Dijon mustard
  • 1/4 cup Epicurean Arbosana or Arbequina Extra Virgin Olive Oil 
  • 1 small, red onion (about 3/4 cup) - chipped fine
  • 6 small pickles(about 2 tablespoons) - minced
  • 2 tablespoons, fresh chives - minced
  • salt and ground black pepper


  1. Bring potatoes, broth, water, sugar, and 1 tablespoon Epicurean White Balsamic Vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes
  2. Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but 1/2 cup cooking liquid (if 1/2 cup liquid does not remain, add water to make 1/2 cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
  3. Add 1/2 cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, pickles, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper.
  4. Serve warm or at room temperature.
Serves: 4

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 10 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm