Summer Potato Salad
Our signature summer potato salad is loaded with flavour and vibrant colours from snow white & purple potatoes to many shades of green. Taking a summer staple to the next level with our Garlic Scape Flavouring Kit. The kit features a tangy Garlic Scape Dressing, a Crunchy Pickled Mustard Seed and Crispy Caper Flowers.
FLAVOURING COMPONENTS: Garlic Scape Flavouring Kit
1 Garlic Scape Dressing
2 Pickled Mustard Seeds
3 Crispy Caper Flowers
SALAD COMPONENTS
2 lb assorted summer potatoes
chives or green onions
SUGGESTED ADDITIONS: The blueprint potato salad is delicious on its own. For additional flavours, add crispy bacon bits, chopped herbs such as thyme, dill or mint. Finely diced sweet gherkins or bright summer peas.
PREPARE YOUR INGREDIENTS
Wash all the ingredients
Potatoes: wash the potatoes under cold running water. Use a sharp paring knife to scrape skin off the potato. Or, use a vegetable peeler
TIP: to prevent potatoes from discolouring after peeling, keep them submerged in cold water. If potatoes are small, leave them whole
Method : fill a 4 quart saucepan with cold water. Submerge the clean potatoes in the saucepan. When water comes to a boil, reduce the heat to medium-low. Salt to taste and cover. Simmer for 20-30 minutes or until tender. Drain into a sieve and cool slightly
Green onions or chives: remove grit, rinse well, cut on a diagonal and place into ice water.
TIP: if using basil or dill, simply rinse and pat dry. Do not refrigerate because the basil will turn black. Basil should be chopped last minute. Dill can be chopped and set aside
Cooking the potatoes: Cook the potatoes the day of serving. It is also important to dress the potatoes when they are still warm as potatoes absorb the dressing. Do not discard potato water! Store in a freezer container for future use to make soups.
ASSEMBLING YOUR SALAD
Toss warm potatoes with olive oil and a splash of vinegar. Add the scape dressing (flavouring component 1), gently tossing the potatoes so that they are evenly coated with the dressing.
Remove Pickled Mustard Seeds (flavouring component 2), from pickling liquid using a strainer. Add pickled mustard seeds to the dressed potatoes. Season with salt and pepper to taste.
GARNISH & PLATE YOUR SALAD
Select a beautiful bowl for your potato salad
Sprinkle Crispy Caper Flowers (flavouring component 3), on top of the potatoes
Finally, sprinkle the herbs over the potato salad
Garnish with whatever else you choose
