Warm Potato Salad with Corn Yuzu Hot Sauce

corn yuzu hot sauce
Warm Potato Salad with Corn Yuzu Hot Sauce
Serves 2-4
Corn Yuzu Hot Sauce
Corn Yuzu Hot Sauce
Corn Yuzu Hot Sauce, Extra Spicy
Corn Yuzu Hot Sauce, Extra Spicy
Ingredients

500 g baby potatoes

1/2 bunch rainbow chard

3 tbsp Extra Spicy Corn Yuzu Hot Sauce

1/2 tardivo (radicchio)

1/2 bunch parsley or parsley stems

Salt, to taste

4 tbsp Olive Oil

Method
  • Wash your potatoes and remove any potential dirt from them.  
  • Add the cleaned potatoes to a pot of cold water generously seasoned with salt and a handful of parsley stems. 
  • Slowly bring to a boil, and simmer for around 20 minutes, or until your potatoes are fork tender.
  • Coarsely chop 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 to the mixture along with some olive oil. 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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