Yukon Potato Salad - courtesy of The Cabin Restaurant
Recipe courtesy of Chef Phelix Gardner at The Cabin restaurant at The Canyons.
|Ingredients:||Yukon potatoes (size C) - 10 lbs
Bacon - 16 pieces
Caraway Seed - 1/4 cup
Dijon Mustard -1 1/2 cups
Shallots - 4 each
Garlic - 2 cloves
White Balsalmic vinegar - 1/2 cup
Crème fraiche - to order
Arugula - to order
|Preparation - Directions:||Toss yukons in blend oil and salt.
Oven roast at 375 until tender.
Transfer to cooler.
Small dice bacon and mince shallot and garlic.
Toast caraway seeds in dry sauté pan.
Render bacon at medium heat.
Add shallot and garlic.
Remove from heat and whisk in mustard and balsamic.
Transfer to 1/2 sheet pan to cool.
Transfer cooled mixture to 1/9 pan.
Cut yukons into halves.
Sauté yukons in clarified butter at high heat.
When golden brown, add bacon/ mustard mixture.
Removed from heat and fold in crème fraiche and arugula. Season to taste.