Wednesday, July 2, 2014

4th of July Recipe: Potato Salad

Celebrate the 4th of July with this Potato Salad recipe from Zengo!

3 ½ lbs. Potatoes

¾ cup Mayonnaise

1 ear Corn, cooked and cleaned off the cob

1 ea Red Bell Pepper, roasted, peeled and diced

3 pc scallions, sliced

3T chopped cilantro

1 ½ tsp Salt

½ tsp ground black pepper

1 T Sriracha

3 T chopped bacon (optional, but always a good addition)

Peel and large dice your potatoes, it should yield about 3 lbs of cleaned product. You can either boil or steam them to cook them, be careful not to overcook (or they will fall apart when mixing the salad). I find steaming them results in a sturdier product to use when making this recipe. Once fully cook, lay the potatoes on a sheet tray and place in the refrigerator until fully chilled.

Mix all ingredients in a bowl, and reserve until ready to eat.


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