Potato Salad by Michelin-starred Chef Christopher Anderson.
INGREDIENTS
- 5 ea. Russet Potatoes
- 1 lb. Red Thumb Potatoes
- 1 lb. Yellow Fingerling Potatoes
- 1 lb. Golden Russet Potatoes
- 1 package Mixed Baby Potatoes
- Rendered Beef Fat
- Pink Tipped Parsley
- Memo Chives
- Herb Mayonnaise (See Recipe)
- Pickled Mustard Seeds (See Recipe)
- Cured Egg Yolk Purée (See Recipe)
- Dianthus Pedals
- Fresh Herbs for Garnish
- Crabmeat for Garnish
- Butter
- Heavy Cream
- Pecan Oil
INSTRUCTIONS:
Potato Prep
- Slice Russet, Red Thumb and Yellow Fingerling Potato rounds thin enough to see through and place in between silpats and bake at 350 degrees Fahrenheit until golden brown and crispy.
- Peel and boil Golden Russet Potatoes until done and rinse, then add warm butter and cream until desired and pipeable.
- Confit the Mixed Baby Potatoes in the rendered beef fat until done, then season with sea salt.
Herb Mayonnaise
- Take a little bit of all herbs raw and blend in pecan oil until vibrantly green with a very herbaceous smell and taste.
- Add egg yolks, garlic clove and cider vinegar to blender.
- Stream in oil until emulsified. Season to taste.
Pickled Mustard Seeds
- Take mustard seeds and desired vinegar, bring up to a boil, cover and reserve.
Cured Egg Yolk Purée
- Remove whites from yolks and reserve. Mix equal parts salt and sugar, then place half of the mixture into a half hotel pan.
- Make little wells for the yolks to nestle in and place inside, then cover with the reserved half of salt and sugar mixture.
- Let sit for 4 hours then take out and rinse.
- Pass through a fine mesh tamis and reserve.
Learn more about Executive Chef Christopher Anderson at his Chef’s Roll Profile.
