Chef Tom Fraker
Tailgater Potato Salad
Category
Salad
Servings
8 servings
Prep Time
5 minutes
Cook Time
20-25 minutes
Author:
Chef Tom Fraker
Ingredients
-
1 1/2 pounds Melissa’s Pee Wee Dutch Yellow® Potatoes
-
1 1/2 pounds Melissa’s Dutch Red® Potatoes
-
2 tablespoons Stone Ground Dijon Mustard
-
1 cup Greek Yogurt
-
4 tablespoons Melissa’s Fresh Dill - finely chopped
-
3 dashes of Your Favorite Hot Sauce
-
3 cloves Melissa’s Peeled Garlic - minced
-
1/2 cup Dill Pickle Relish
-
2 tablespoons Red Wine Vinegar
-
1/8 teaspoon Kosher Salt
-
1/8 teaspoon Freshly Ground Pepper
-
1 Melissa’s Meyer Lemon
Directions
Place the potatoes in a pot and cover with cold water. Bring the potatoes to a boil and cook for 10 minutes. Strain out the water and let cool to the touch.
With the palm of your hand, smash the potatoes and place them in a bowl. Set aside.
In another bowl, add the mustard and the next 8 ingredients. Cut the lemon in half and squeeze the juice into the bowl, being careful not to get any of the seeds into the bowl. Mix well and fold into the potatoes.
Place in the refrigerator to let the flavors come together.
Filed in:
Baby Dill,
Dutch Red® Potatoes,
Meyer Lemons,
Peeled Garlic,
Peewee Dutch Yellow® Potatoes,
Potato Salad,
Salad,
Tailgater Potato Salad
