2 Servings | 20 minutes
    Chili CrispRecipe

Chili & Rose Celery Potato Salad

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

The Recipe


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. 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. 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. Add potatoes to your mixture and stir until combined.

4. Garnish with Opal Basil leaves and top with Bowlcut Chili Crisp.