Warm Potato Salad with Corn Yuzu Hot Sauce

Warm Potato Salad with Corn Yuzu Hot Sauce


Rainbow Chard

Extra Spicy Corn Yuzu Hot Sauce

Tardivo (Radicchio)

Salt, to taste

Olive Oil

  • Rub the potatoes with salt in a towel to remove excess dirt, and then rinse in water.  
  • Add the cleaned potatoes to a pot of water seasoned with salt and a handful of parsley stems. 
  • Bring to a slow boil for 5 minutes and let them rest in the hot water for another 5-10 minutes until tender.  
  • Coarsely chop and wash radicchio as desired.  
  • Finely chop the remaining parsley stems.  
  • Wash and cut the chard. Drain the water from the potatoes and cut them in half.  
  • Heat a pan with a little olive oil. Fry the chard in the pan to soften, adding a pinch of salt.  
  • In a bowl, mix all the ingredients (potatoes, chard, radicchio, and chopped parsley stems); add Corn Yuzu Hot Sauce (CYHS) to the mixture; Season with a bit of salt.
  • Gently toss the salad to ensure even coating of the ingredients with the Extra Spicy Corn Yuzu Hot Sauce.
  • Serve the warm potato salad immediately.

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