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Tuesday, 1 November 2016

Smashed Warm Potato Salad

This scrumptious potato salad by Chef Benjamin Leblanc-Beaudoin from the Iron Kettle is sure to win a place in your heart fast, like it did in ours.  It is absolutely delicious.  It can be cooked up in no time and tastes like you have been slaving for hours. 

·         1 Bag of Miniature Potato Medley
·         1 Cup of Mayonnaise
·         1 Cup of Sour Cream
·         1 Bunch of Chives
·         1 Teaspoon of Dried Dill
·         ½ Cup of Freshly Grated Parmegiano
·         2 Table Spoons Kosher Salt
·         1 Tablespoon of Cracked Black Peppercorns
·         Extra Virgin Olive Oil

Instructions for Potatoes
1.                 Preheat Oven to 350 Degrees.

2.                 Rinse Potatoes in cold water, quickly dry off and mix with 1 tablespoon of olive oil and toss with salt.

3.                 Bake in oven and check after 20 minutes. If cooked (knife runs softly through it).

4.                 Remove Potatoes from oven and smash with a pan! Mix mayonnaise, sour cream, dill, Chives, parmesan cheese and cracked peppercorns in a bowl, and immediately add smashed potatoes.

5.                 Mix thoroughly (enough to cover the potatoes). There should be a liberal amount on the dressing on the potatoes.

6.                 Fine dice the chives and garnish the salad!

Enjoy with any steakhouse favourites!

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