Cajun Red Potato and Caper Salad
Cajun Red Potato and Caper Salad
Directions
- Boil half gallon of water and Cajun Spice.
- Poke potatoes with a fork. This will help flavors absorb during the boil.
- Combine remaining half gallon of water and ice cubes and reserve.
- Boil potatoes until a paring knife inserts easily. Remove potatoes from pot and place in ice water to stop the cooking process. Cool for 20 minutes. Cut potatoes in quarters and place in a bowl with capers, shaved red onions, and green onions. Toss then hold.
- In a blender add egg yolk, garlic clove, lemon juice, lemon zest, salt and pepper. Puree. Slowly add olive oil to form aioli.
- Toss aioli with potato mixture then serve.
Ingredients
- 1 lb Peak Fresh Produce® Potato(es), red, rinsed
- 1 gl water
- 2 cups ice
- 1 cup Magellan® Cajun seasoning
- 1 ea Peak Fresh Produce® Onion(s), Red, shaved
- 1 tbsp mustard, dijon
- 1 ea Peak Fresh Produce® Garlic, Clove(s)
- 1 ea Nature's Best Dairy® Egg(s), yolk only
- 1 ea Peak Fresh Produce® Lemon(s), juice and zest only
- 1 cup Piancone® Extra Virgin Olive Oil Unfiltered
- 2 tbsp Roma® Capers , drained
- 1/2 cup Peak Fresh Produce® Onion(s), Green, finely chopped
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Roma® Black Pepper, Ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
