Roasted Potato Salad
Leftover roasted or baked potatoes? Make a salad fit for a king.
2 cups baked potatoes, broken into medium pieces
1/2 cup diced ham, fried in oil until crispy
1/4 cup fermented sauerkraut
1 hard-cooked egg, chopped
2 Tbsp. olive oil
2 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh tarragon
1 tsp. caraway seeds, toasted
1-1/2 tsp. kosher salt
3/4 tsp. crushed red pepper flakes
1/4 cup shaved hard cheese, for serving
In a large serving bowl, mix all ingredients thoroughly and chill for 1 hour. Serve with shaved cheese on top.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.
