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Perfectly fresh and beautifully plated, simple ingredients take center stage in Chef Chris Anderson’s elegant spin on potato salad.
5 Russet Potatoes
1 pound Red Fingerling Potatoes
1 pound Yellow Fingerling Potatoes
1 pound Golden Russet Potatoes
1 package Mixed Baby Potatoes
Rendered Beef Fat
Pink Tipped Parsley
Herb Mayonnaise (See Recipe)
Pickled Mustard Seeds (See Recipe)
Cured Egg Yolk Purée (See Recipe)
Fresh Herbs for Garnish
Crabmeat for Garnish
Slice Russet, Red Thumb and Yellow Fingerling Potato rounds thin enough to see through and place in between silpats and bake at 350 degrees Fahrenheit until golden brown and crispy.
Peel and boil Golden Russet Potatoes until done and rinse, then add warm butter and cream until desired and pipeable.
Confit the Mixed Baby Potatoes in the rendered beef fat until done, then season with sea salt.
Take a little bit of all herbs raw and blend in pecan oil until vibrantly green with a very herbaceous smell and taste.
Add egg yolks, garlic clove and cider vinegar to blender.
Stream in oil until emulsified. Season to taste.
Pickled Mustard Seeds
Take mustard seeds and desired vinegar, bring up to a boil, cover and reserve.
Cured Egg Yolk Purée
Remove whites from yolks and reserve.
Mix equal parts salt and sugar, then place half of the mixture into a half hotel pan.
Make little wells for the yolks to nestle in and place inside, then cover with the reserved half of salt and sugar mixture.
Let sit for 4 hours then take out and rinse. Pass through a fine mesh tamis and reserve.
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