Chef Recipes

Fourth of July Potato Salad

By Chef Willis Getchell
Scottsdale Culinary Institute

3 pounds waxy potatoes
¾ cup Basic vinaigrette [recipe follows]
¾ tsp. Kosher salt
pinch white pepper
1 cup Celery, sm. dice
¼ cup Onion, sm. dice
1 cup Mayonnaise
4 Hard Boiled Eggs, peeled and chopped
4 slices Apple wood smoked bacon, cooked crisp and crumbled
1 Tbs. Parsley, minced

1. Scrub potatoes, boil until tender. Drain; Let cool enough to handle.
2. Peel potatoes while still warm, cut into med. dice.
3. Combine dressing, salt and pepper. Add potatoes, mix carefully.
4. Marinate until cold-chill well.
5. Drain of and discard any vinaigrette not absorbed by potatoes.
6. Add Celery, Onion, Hard boiled Eggs and Bacon.
7 Add Mayonnaise and mix well.

Chef Willis Getchell, CEC