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Smoky Potato Salad

Smoky Potato Salad
Tangy with balsamic caramelized onions and smoky with Earth and Vine Smoky Onion Garlic Mustard, Chef Chelsea’s Potato Salad is sure to be a hit at your next outdoor meal.
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  1. 2 lbs. Yukon Gold Potatoes
  2. 1/4 cup Sweet Relish
  3. 4 Sprigs Dill, roughly chopped
  4. 1/3 cup Earth & Vine Smoky Onion Garlic Mustard
  5. 2 Eggs, hard boiled, chopped
  6. 1  Large Red Onion, halved, 1/4 inch slices
  7. 3 Tbsp. Extra Virgin Olive Oil
  8. 3 Tbsp. Lucero Balsamic Vinegar
  1. Cut potatoes into large chunks, cover with water in a large pot and bring to a boil over
  2. medium-high heat. Simmer until softened, 10-15 minutes. Drain and cool.
  3. Heat the olive oil to medium-high in a large skillet. Add the sliced onions and do not disturb for 5-7 minutes. Then stir as needed on medium heat for about 20 minutes. When the
  4. onions have caramelized, add the balsamic vinegar and cook for 2-3 more minutes. Cool.
  5. Mix together all ingredients in a large bowl and chill for at least 20 minutes before serving.
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