Recipes - Potato Salad Blend

This blend was created after a suggestion by a customer that was recreating her mother's Potato Salad.  We made two different recipes and share both of them seasonally alternating based on herb availablity each year. Check out the Potato Salad Blend each summer as well as our Potato Salad Bundle.

 

Potato Salad

  • 6 medium to large potatoes, peeled and cut into 1-inch chunks
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 sprig rosemary
  • 1 garlic clove, minced

Dressing:

  • ¼ cup extra virgin olive oil
  • 1/8 cup fresh lemon juice
  • ¼ cup green onion tops, chopped
  • ½ cup chopped red and/or yellow bell peppers
  • 3 tablespoons BYP Potato Salad Blend 

 

Place potatoes in a sauce pan and cover with water. Add salt, pepper, rosemary, and garlic. Cover and boil until just fork tender. Remove the garlic and rosemary. Transfer the potatoes to a large bowl.

 

Mix together oil, lemon juice, onion tops, bell peppers, BYP Potato Slad Blend. Pour over potatoes. Add salt and pepper to taste. Cover and refrigerate. Serve at room temperature.

 

HERB ROASTED NUTS

  • 5 cups of assorted nuts (I used almonds, walnut halves, hazelnuts and pecan halves)
  • 1/2 cup maple syrup
  • 3 Tbls olive oil
  • 3 Tbls of Backyard Patch Potato Salad Blend
  • 1/2 tsp cayenne
  • 1 tsp kosher salt

 

Mix the nuts, herbs, cayenne, maple syrup and olive oil.  Spread the nut mixture onto a parchment covered cookie sheet.  Sprinkle nuts with salt.  Bake in a 300-degree oven, stirring occasionally, until all the liquid evaporates and the nuts are golden, about 45 minutes.  Let cool.  Store and cool nuts airtight up to 3 days at room temperature of 1 month in the freezer.  

 

 

Herbed Potato Salad

6 medium to large potatoes, peeled and cut into 1-inch chunks

1 teaspoon salt

½ teaspoon pepper

 

Dressing:

  • ¼ cup extra virgin olive oil
  • 1/8 cup fresh lemon juice
  • ¼ cup chives, cut or chopped
  • ½ cup chopped red and/or yellow bell peppers
  • 3 tablespoons Backyard Patch Potato Salad Blend

 

Place potatoes in a saucepan and cover with water. Add salt and pepper and cover and boil until just fork tender. Transfer the potatoes to a large bowl.

 

Mix together oil, lemon juice, chives, bell peppers, and Potato Salad Blend. Pour over potatoes. Add salt and pepper to taste. Cover and refrigerate. Serve at room temperature.