Winery chef Seth Fernald shares his favorite recipe for potato salad, perfect alongside some grilled chicken or an all-American hamburger this Fourth of July weekend. We are also serving up savings on our Red, White & Rosé Fourth of July party pack now thru July 7. Each 3-bottle set includes the 2014 Januik Red Wine; 2014 Novelty Hill Chardonnay; Stillwater Creek Vineyard; and 2015 Spring Run Rosé, regularly $59, NOW $50. Stop by the winery tasting room or shop online, and you will be set for the holiday. Open 11 am – 3 pm July 4th.
2# Yukon potatoes- rinsed
6 oz center cut Applewood smoked bacon, diced and rendered (save fat)
1 small red onion
3 stalks celery, thinly sliced on bias
3 T chopped parsley
2 T chopped tarragon
3 T chopped chives
Pickled Mustard Seeds
3 cups water
3 T yellow mustard seeds
1/3 cup Novelty Hill Chardonnay
1 T champagne vinegar
1.5 T granulated sugar
2 T dijon mustard
2 egg yolks
¼ cup red wine vinegar
1.25 cups vegetable oil
1 T Siracha or favorite hot sauce
Simmer potatoes in salted water (should almost taste like the ocean), till fork tender. Drain. Allow potatoes to cool to room temp, then dice.
While potatoes are cooling, julienne half the red onion and place in ice water for 5 minutes, then drain on paper towels. Place potatoes, herbs, bacon, red onion and celery in large mixing bowl.
To make pickled mustard seeds, blanch the mustard seeds in 1 cup of water, strain and rinse. Repeat two more times, then place blanched mustard seeds in small pot with wine, sugar and vinegar, simmer on low until mustard seeds have absorbed all the liquid, stirring periodically.
To Make the Dressing
Place all ingredients except oil in food processor. Turn food processor on. While food processor is running, slowly pour bacon fat into food processor, then add the vegetable oil. Season with salt and pepper.
Mix dressing and mustard seeds into potato salad base and season with salt and pepper. Let potato salad sit for a minimum of 4 hours before serving.