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Chili & Rose Celery Potato Salad
A simple summery potato salad. Created by our friends at Girl & Dug Farm.
Girl & Dug's Grill Box, including:
2 Lbs G&D potatoes, chopped
1/2 cup mayonnaise
1/4 cup Kewpie's Yuzu & Kosho dressing *or* juice of 1/2 lemon
1/2 cup Tokyo Negi, sliced
1/2 cup rose celery stalks, chopped
1/4 cup rose celery greens, finely chopped
Bowlcut Chili Crisp
Kosher salt
- 1. In a large pot, cover cut potatoes with cold, salted water. Bring to a boil, then reduce heat to simmer until potatoes are tender but not crumbling. Drain and rinse with cold water.
- 2. Separately, whisk together mayonnaise, yuzu & kosho dressing, Tokyo Negi, rose celery stalks and greens, and a pinch of salt. If you don't have the dressing, substitute with the juice of half a lemon and a sprinkle of lemon zest.
- 3. Add potatoes to your mixture and stir until combined.
- 4. Garnish with Opal Basil leaves and top with Bowlcut Chili Crisp.
