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SUMMER POTATO SALAD

 

INGREDIENTS

  • Yukon potatoes (washed, raw, uncut)
  • Pickled corn mayo (pickled corn, lemon juice, scallions, dill, gherkins, mayonnaise, extra virgin olive oil, dijon, sea salt, black pepper)

    COOKING INSTRUCTIONS

    • Bring a medium sized pot of water to a boil, add 2 tablespoons of salt.
    • Remove the potatoes from the bag, add to boiling water and boil until tender.
    • When finished, strain and set aside. 
    • While still warm, lightly crush the potatoes (you can use anything to make that happen) and add them to a large mixing bowl.
    • Add the pickled corn mayo and mix together. Feel free to season with salt and pepper to taste.
    • You can eat right away or store in the fridge and serve cold.