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Dutch Yellow Potato Salad-Southwestern Style
By Chef Tom Fraker

Dutch Yellow Potato Salad-Southwestern Style


4 sprigs Thyme
3 sprigs Organic Parsley (flat leaf)
1 sprig Rosemary
1 Bay Leaves
1 cup Dry White Wine
2 cloves Organic Garlic *Roasted and Smashed
1 1/2 pounds Baby Dutch Yellow® Potatoes (DYP's)
1 tablespoon Kosher Salt
2 stalks Organic Celery thinly sliced
4 Fire Roasted Sweet Red Bell Peppers diced
3 Corn on the Cob grilled and kernals removed


1/4 cup White Wine Vinegar
1 tablespoon Whole Grain Mustard
4 ounces Garnishing Sauces (use Spicy Chipotle Garnishing Sauce)
2 teaspoons Kosher Salt Ground Black Pepper
1/2 cup Extra Virgin Olive Oil
2 tablespoons Organic Parsley (flat leaf) minced
2 Scallions (white and green) thinly sliced


To make potatoes

Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine.

Put the bundle in a medium saucepan along with the wine and garlic.

Dice DYP's into 1-inch dice pieces and add to the saucepan.

Add cold water to cover by 1 inch and the salt.

Bring to a boil over medium-high heat.

Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy.

Drain the potatoes, and discard the herb bundle.

Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, spicy chipotle sauce, salt, and season with pepper, to taste.

Gradually whisk in the oil to make a smooth dressing.

Add the warm potatoes to the dressing and toss very gently to combine.

Add the celery, red bell peppers and the corn and set aside to cool.

When ready to serve, carefully fold in the parsley and scallions. Serve