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Chili & Rose Celery Potato Salad

Chili & Rose Celery Potato Salad

A simple summery potato salad. Created by our friends at Girl & Dug Farm.

2 servings | 20 minutes

Girl & Dug's Grill Box, including:

2 Lbs G&D potatoes, chopped

1/2 cup mayonnaise

1/4 cup Kewpie's Yuzu & Kosho dressing *or* juice of 1/2 lemon

1/2 cup Tokyo Negi, sliced

1/2 cup rose celery stalks, chopped

1/4 cup rose celery greens, finely chopped

Bowlcut Chili Crisp

Kosher salt

  1. 1. In a large pot, cover cut potatoes with cold, salted water. Bring to a boil, then reduce heat to simmer until potatoes are tender but not crumbling. Drain and rinse with cold water.
  2. 2. Separately, whisk together mayonnaise, yuzu & kosho dressing, Tokyo Negi, rose celery stalks and greens, and a pinch of salt. If you don't have the dressing, substitute with the juice of half a lemon and a sprinkle of lemon zest.
  3. 3. Add potatoes to your mixture and stir until combined.
  4. 4. Garnish with Opal Basil leaves and top with Bowlcut Chili Crisp.