Deconstructed Potato Salad
Ingredients
2 baked potatoes, cooled
¼ cup peas
¼ cup red onion
¼ cup finely chopped or shredded carrots
¼ cup finely chopped celery
¼ cup finely chopped red pepper
½ cup Spicy Mix (mustards), microgreens
2 tablespoons fresh dill
Paprika to garnish
Salt and pepper to taste
½ cup Mustard Aioli
Directions
Split baked potato and fluff middle. Place vegetables on potato in horizontal rows.
Garnish with fresh dill, paprika and salt and pepper.
Serve with Mustard Aioli on the side.
Mustard Aioli
Ingredients
1 egg yolk
2 tablespoons Dijon mustard
2 teaspoons lemon juice
½ cup olive oil
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
Directions
In a medium bowl whisk together egg yolk, mustard. And lemon juice. Slowly add olive oil bit by bit, constantly whisking while adding and in between additions. Add spices, stir to combine, then refrigerate at least 15 minutes before serving.
