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Yummy Potato Salad
By Melissa's Corporate Chefs

  • Ingredients

  • 1 1/2 pounds Dutch Yellow® Potatoes sliced and boiled skin on
  • 1 1/2 pounds Baby Red Potatoes sliced and boiled skin on
  • 3 tablespoons Kosher Salt
  • 5 sprigs Rosemary
  • 5 sprigs Thyme
  • 3 tablespoons White Wine
  • 1 package Maui Onions small dice and caramelized
  • 1 tablespoon Unsalted Butter

  • Citrus Vinaigrette

  • 1/2 package Key Limes juice freshly squeezed
  • 4 Ojai Pixie Tangerines juice freshly squeezed
  • 1/4 cup Cider vinegar
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Sesame Oil toasted
  • 2 tablespoons Italian Parsley chopped

  • Directions

  • Wash and slice potatoes with skin on.

  • Place in boiling water with herbs, salt and white wine until tender, about 20 minutes.

  • In separate pan, caramelize the diced onions in butter for about 10 minutes.

  • In the meantime, prepare the vinaigrette.

  • Mix the 2 fruit juices in a small bowl and add the cider vinegar and the toasted sesame oil and brown sugar.

  • Whisk until all ingredients come together.

  • Drain all water from potatoes and let cool.

  • Once cool, add Maui onions and coat all with vinaigrette.

  • Best flavor is achieved if left to chill overnight.

  • Garnish with finely chopped Italian parsley and enjoy.