Chef Tom Bivins from the Crop Bistro and Brewery in Stowe has a recipe for a different take on potato salad.
Warm Potato Salad with Peas, Edamame, and Sprouts with a Warm Mushroom Vinaigrette
Yield: 4 order
1 lb. Red Bliss Potatoes, cooked to knife tender, cooled and sliced into spears
8 oz. Fresh Spring Peas, blanched in salted water and chilled
8 oz. Edamame, blanched in salted water and chilled
4 oz. Sunflower Sprouts
Extra Virgin Olive Oil
Salt and Pepper
4 oz. Mushroom Vinaigrette
In a saute pan, heat up oil to shimmering. Add the potatoes and toss. Season with salt and pepper. Add the peas, edamame and sprouts. Toss to coat with hot oil. Add the mushroom vinaigrette. Season to taste.
Serve on a large square. Garnish with sprouts.
Warm Mushroom Vinaigrette
Yield 1 pint
6 oz. Assorted Mushrooms, trimmed and seared to crispy in olive oil
1cloves garlic, crushed
1 Lemons, juiced
1 shallot, minced
1/4 cup Sherry Vinegar
3/4 cups Extra Virgin Olive Oil
1 TB. Truffle Oil
Salt and pepper to taste
Fry garlic in olive oil. Remove garlic and add mushrooms, cook to sear to crispy. Remove and pulse with the garlic to coarsely chop. Add the lemon juice, shallots, sherry and combine. Whisk in the EVOO and the Truffle oil. Season to taste.