Cooking Instructions
- 1
Boil potatoes until fork tender. Submerge in ice water to stop the cooking process. Drain. Pat dry.
- 2
Combine mayonnaise, Sriracha, vinegar, and dry seasonings in a large mixing bowl. Toss potatoes and veggies with dressing and fresh basil.
- 3
*Optional: Sweat veggies and garlic in olive oil until tender.
- 4
Variations; Sausage, chicken, lemongrass, shallots, roasted bell peppers
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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