Rainbow Potato Salad

Ingredients

Yield:

8-10

• Full Ingredient List

  • 2 lb. rainbow potatoes unpeeled, quartered
  • 1 lb. amarosa fingerling potatoes unpeeled, quartered lengthwise
  • 1 dozen Quail eggs
  • ¼ C yellow pepper small dice
  • ¼ C red pepper small dice
  • ¼ C green pepper small dice
  • ½ C green onion small dice
  • ½ C celery small dice
  • ¾ C dill pickle small dice
  • Edible flowers
  • Kosher salt & Black pepper

• 3 tbsp. pickled mustard seed

  • 1 C champagne vinegar
  • 1 C water
  • 1 C honey
  • 1tbsp. dry mustard
  • ½ C yellow mustard seeds

• 1 C Dijon vinaigrette

  • 1 tbsp. lemon juice
  • 1tsp. Dijon mustard
  • 4 tbsp. champagne vinegar
  • 1 garlic clove, minced
  • ½ C Extra-virgin olive oil
  • Kosher salt & Black pepper

Preparation

Difficulty:

Easy

Time:

30 Minutes

Total Time:

45 Minutes

1. Potatoes

   1. Separate potatoes by color and place in different pots. Cover with cold water by 3”. Add 1 tbsp kosher salt in each pot and place on high heat. Bring to boil, reduce heat to medium and simmer for 10 minutes. Drain potatoes separately by color and cool in refrigerator.
   2. Fill sauce pot with water and bring to a boil. Add quail eggs and boil for 3 minutes. Remove and place eggs in ice water. Remove when cool and peel under running warm water. Halve eggs.

2. Dijon Vinaigrette:

   1. Add lemon juice, Dijon mustard, champagne vinegar and garlic in mixing bowl. Slowly whisk in extra virgin olive oil until set. And kosher salt and pepper to taste.

3. Pickled Mustard Seed:

   1. Add champagne vinegar, water, honey and dry mustard in sauce pan, bring to a boil. Add mustard seeds and simmer until the mustard seeds double in size, approximately 5-8 minutes. Transfer to shallow bowl and cool in refrigerator. Pickled mustard seeds are ready once cooled.
   2. In mixing bowl add potatoes, diced peppers, onions, celery, pickles, pickled mustard seeds and toss with Dijon vinaigrette. Season to taste. Garnish with quail eggs and edible flowers.