Old MacDonald's Potato Box Recipes
Yarrow Bay Truffle Caper Potato Salad Ingredients 2 lb. Yukon Gold or other yellow potatoes peeled and cut into 1/4-inch cubes 1-1/2 cups English cucumber, peeled, seeded and cut into 1/4-inch cubes 8 oz. Sushi grade tuna, cut into 1/4-inch cubes 2 Tbsp.Chives, minced Salt to taste Black pepper, freshly ground to taste 2 Tbsp Sour cream 1 oz.Caviar, Osetra or paddlefish Truffle Caper Dressing 1/4 cup Shallots, minced 1 Tbsp. Garlic, minced 3 Tbsp.Capers 3/4 cup Champagne vinegar 1/2 cup Truffle oil 2 cups Extra virgin olive oil Salt to taste Black pepper, freshly ground to taste Directions Steam or boil potatoes until barely cooked. Drain and spread out on sheet pan to cool quickly so they do not continue to cook. Prep cucumbers and reserve separately. Prep tuna and refrigerate. To prepared Truffle Caper Dressing. Combine shallots, garlic, capers and vinegar in blender or food processor. Slowly add oil and season to taste with salt and pepper. To finish the salad: In a large bowl combine cooled potatoes, cucumbers, tuna and 1-1/2 cups dressing. Toss to combine and season with salt and pepper. Add more dressing if potatoes seem dry. Using a 1-1/2 to 2-inch ring mold, press the potato salad into the mold in the center of a serving plate, pressing firmly so the potatoes remain in the form of the mold. Top with a small dollop of sour cream and caviar. Drizzle the plate lightly with leftover dressing and sprinkle with chives. Repeat procedure for each plating.

Old MacDonald's Potato Box Recipes

Yarrow Bay Truffle Caper Potato Salad

Ingredients

2 lb. Yukon Gold or other yellow potatoes peeled and cut into 1/4-inch cubes
1-1/2 cups English cucumber, peeled, seeded and cut into 1/4-inch cubes
8 oz. Sushi grade tuna, cut into 1/4-inch cubes
2 Tbsp.Chives, minced
Salt to taste
Black pepper, freshly ground to taste
2 Tbsp Sour cream
1 oz.Caviar, Osetra or paddlefish

Truffle Caper Dressing

1/4 cup Shallots, minced
1 Tbsp. Garlic, minced
3 Tbsp.Capers
3/4 cup Champagne vinegar
1/2 cup Truffle oil
2 cups Extra virgin olive oil
Salt to taste
Black pepper, freshly ground to taste

Directions

Steam or boil potatoes until barely cooked. Drain and spread out on sheet pan to cool quickly so they do not continue to cook. Prep cucumbers and reserve separately. Prep tuna and refrigerate.

To prepared Truffle Caper Dressing. Combine shallots, garlic, capers and vinegar in blender or food processor. Slowly add oil and season to taste with salt and pepper.

To finish the salad: In a large bowl combine cooled potatoes, cucumbers, tuna and 1-1/2 cups dressing. Toss to combine and season with salt and pepper. Add more dressing if potatoes seem dry. Using a 1-1/2 to 2-inch ring mold, press the potato salad into the mold in the center of a serving plate, pressing firmly so the potatoes remain in the form of the mold. Top with a small dollop of sour cream and caviar. Drizzle the plate lightly with leftover dressing and sprinkle with chives. Repeat procedure for each plating.