Ruby Potato Salad

Ruby Potato Salad

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Ingredients

• What you’ll need -
• 8-10 baby potatoes
• ½ cup Ruby Perfection Sauerkraut
• 2 spring onions
• For the mayo
• 3 egg yolks
• 1 Tbsp apple cider vinegar
• 1tsp sea salt
• 2 tsp honey
• 1 tsp Dijon mustard
• 1 cup extra virgin olive oil

Instructions

1. The how to -
2. 1/ Wash potatoes and cut into halves. Bite sized portions work best so if they’re a bit bigger, cut into quarters.
3. 2/ Boil or steam potatoes for approx 15 mins until soft but still firm. Note - If you overcook them here, they fall apart in the salad and go mushy. Keep an eye on them and poke with a skewer. Allow potatoes to chill completely.
4. 3/ To make the mayo, place egg yolks in blender and blend. Add vinegar, honey, mustard and salt and blend a little more. Pour in oil slowly to emulsify.
5. 4/ Combine cooled potatoes, thinly sliced green onion, homemade mayo and our Ruby Perfection into a salad bowl and combine.
6. 5/ Season with salt and pepper and top with green onion for the garnish. Cover and chill for 1-2 hours before serving. Keep covered in the fridge for up to 3 days.