Potato Salad

By Lauren Monroe |

One of our favorite recipes by Red Rooster Harlem executive chef Edward Brumfield!

Ingredients

INGREDIENTS:

20 pieces of pee wee potatoes

3 whole eggs

3 Thyme sprigs, remove leaves and discard stem

3 Tablespoons of mayonnaise

1 garlic clove diced

1 diced yellow pepper

1 pint of dice chives (freshly chopped)

1 teaspoon whole grain mustard

1 teaspoon smoked paprika

Salt (to taste)

¼ cup pickled onions (optional)

Directions

IMG_4415.jpg

PREP: 

Rinse off potatoes and set aside

Set eggs aside in small bowl 

Make Herb Mayo – Add mayonnaise, thyme, and garlic in a bowl, and stir all ingredients so they mix well together. 

DIRECTIONS: 

Boil potatoes for 15-20 minutes or until done (feels soft but not too mushy) 

Slice potatoes in half and add to large mixing bowl

Add herb mayo

Add in the eggs  

Stir ingredients, folding them in together, try not to mash them

Add peppers

Add whole grain mustard

Add smoked paprika 

Add berbere 

Add salt

Stir together all ingredients 

Finish with adding in fresh chives, lightly stir in

Plate the food

Add a few more fresh chives to the finish and sprinkle paprika on top 

Garnish with pickled onions (optional) 

Chef notes: The key to this salad is the egg, mayo, and mustard. You can substitute the rest, for example, jalapeños instead of bell peppers, and top the dish with apples or whatever fun garnish you prefer.