Nickel Allergy Friendly Balsamic Maple Potato Salad

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Nickel Allergy Friendly Balsamic Maple Potato Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the salad

2 lbs baby yukon gold potatoes, halved
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
See all
1 tsp salt, plus more for the cooking water
4 scallions, green tops only, thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped

For the dressing

3 tbsp balsamic vinegar
2 tbsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
2 tbsp garlic-infused oil
1 tbsp extra-virgin olive oil
1 tsp dijon mustard
½ tsp black pepper
¼ tsp salt

For serving

2 tbsp fresh chives, finely snipped (optional)

Instructions

1
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
2
Drain the potatoes in a colander and spread them in a single layer in a large mixing bowl. Let them cool for 5 minutes — they should still be warm but no longer steaming.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!