Firework Potato Salad

September 02, 2018

Recipe by Local Roots recipe contributor, Jenn de la Vega @randwiches


2 Potatoes, cubed
4 leaves Swiss chard and stems, chopped
2 cloves garlic, minced
2 spring onion, sliced
½ cup mayo
2 tablespoons mustard
1 tablespoon apple cider vinegar
1 lemon, zested and juiced
1 teaspoon paprika
2 tablespoons salt, divided

1. Boil a pot of water with the salt. Once it is at a rolling boil, add the potatoes. Cook for 8 to 10 minutes until the potatoes are fork tender. Turn off the heat.

2. Combine the garlic, onion, mayo, mustard, vinegar, lemon zest, juice, paprika and salt in a mixing bowl. 

3. Quickly drain the potatoes and combine with the dressing. Fold in half of the swiss chard leaves and stems.

4. Place half the potato salad on a serving platter, cover with the remaining chard and pile the rest of the potato salad on top of that.

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