"In the Pantry" with chef Jess Grace: Potato salad three ways



Posted on June 24, 2014 at 11:01 AM

Updated Tuesday, Jun 24 at 11:07 AM

Find chef Jess here or call 502-751-8555.


Loaded Baked Potato Salad

2 Cups Boiled and Quartered Red Potatoes

1Tbs Chives

1 Tbs Sour Cream

1 Tbs Cheddar Cheese

1 Tbs Marscapone or Cream Cheese

1/2 Tbs Bacon Bits

Salt for taste 


Sweet and Spiced Sweet Potato Salad

2 Cups Peeled and Cooked Sweet Potatoes

1/2 cup Vanilla Greek Yogurt

1 tsp Cinnamon

1 tsp Pumpkin Pie Spices (nutmeg/allspice)

Salt for taste


Sorghum and Whole Grain Mustard Potato Salad

2 Cups Gold Baby Yukon Potatoes

1/4 cup whole grain mustard

drizzle Sorghum until evenly covered

1/4 cup Chopped Flat Leaf Italian Parsley

Salt for taste