Smoked Potato Salad Garden

Smoked Potato Salad Garden

1. Combine all ingredients except the “Toasted Rye Soil” and “Pickled Marble Potatoes” together in a stand mixer with a paddle attachment, alternatively, this can be made in a large mixing bowl using a sturdy wire whisk.
2. The potato salad at this point is ready to serve, however, for more smoke flavor, use a smoking gun with your choice of wood chips or a cold smoker. Simply put the cold potato salad uncovered into a cold smoker for 5-7 minutes. If using a smoke gun use the same amount of time.
3. Spoon 5 ounces of the cooled and smoked potato salad into serving dishes (small flower pots make for a fun presentation. Place a single pickled marble potato into the center of each dish. Insert an edible flower into the potato if desires and careful spoon 2 tablespoons of the toasted rye soil around the top of the potato salad. Alternatively, various pickled vegetables could be used such as radishes, baby carrots, pattypan squash,, etc.

Toasted Rye Soil

1. Preheat the oven to 375 °F. Arrange the rye bread on a sheet pan and place in the oven for 8-10 minutes or until the bread is toasted and mostly dried out.
2. Crumble the toast into a food processor and pulse until crumbly. Add in the almonds, olive oil and seasonings and pulse the machine until the mixer resembles soil.

Pickled Marble Potato

1. In a small saucepan, combine the Vinegar, Sugar, Salt, Mustard Seeds, Bay Leaf, and Water, bring to a Boil (just long enough to dissolve the sugar and salt). Place in the refrigerator for 4 hours stirring every now.
2. Cook the potatoes in simmering water until fork tender, drain and add them to the pickling liquid. Cool the potatoes in the pickling liquid and use as desired. The pickled potatoes will store in the fridge for 2-3 weeks
3. Drain the potatoes and set aside briefly.