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German Butterball Potato Salad

Chef Rob Sidor

Chef demonstration
Soups & Sides

This recipe is courtesy of Executive Chef Rob Sidor of Bohemian House for a Chef Demonstration at Green City Market on April 15, 2017

  • 3 Pounds Baby Butterball Potatoes from Nichols Farm
  • 1 Cup Shallots, Minced
  • 1/4 Cup Garlic, Minced
  • 1/4 Cup Whole Grain Mustard
  • 1/4 Cup Sour Cream
  • To Taste Kosher Salt
  • To Taste Black Pepper
  • To Taste Champagne Vinegar
  • As Needed Vegetable Oil
  • To Garnish Ruby Frill Mustard Greens
  1. Cool the potatoes starting with cold water, bring to simmer, then season the water with salt.
  2. Cook until the potatoes are fork tender. Drain the potatoes and allow to cool completely in the refrigerator.
  3. In a sauté pan over medium low heat, add just enough oil to coat the bottom of the pan. Sweat the shallots and garlic until fully cooked. Remove and allow to cool.
  4. Mix the potatoes, shallots and garlic, mustard, and sour cream together. Season to taste with kosher Salt, black pepper, and Champagne vinegar.
  5. Serve garnished with Mustard Frills. Serves 4-6. 

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