Shopping Cart
Your cart is empty.
Browse Categories

  • 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

Olive Oil Co. LLC

The Avenue

2615 Medical Center Pkwy
Ste 2070
Murfreesboro, TN 37129


Store Hours

Mon - Thur 
10 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm

Holiday Hours

Starts Nov 29th

Mon - Sat
10am - 9pm

11am - 7pm

Thanks Giving Eve
Close at 6pm

Christmas Eve
Close at 6pm