Potato Salad Recipes | Appetizer Recipes | Side Dish Recipes

Ingredients

• 8 cups Diced Frozen Potatoes, Fully Cooked, Non-Seasoned, Slack Thaw or Steam Lightly then Cool
• 24 ounces Japanese Mayo (Kewpie, Kenko, etc.)
• 1/2 Tablespoon Liquid Smoke
• 1/2 cup Rice Wine Vinegar
• 1/2 Tablespoon Kosher Salt
• 2 tablespoons Dijon Mustard
• 1/2 cup Dill pickle Relish
• 1 teaspoon Ground Black Pepper, Freshly Ground
• 1/2 cup Chives or Green Onions, finely chopped
• 1/4 cup Dill (Fresh), finely chopped
• 1/4 cup Tarragon (Fresh), finely chopped
• 1-1/2 cups Rye "Soil" (recipe below)
• 24 each Pickled Marble Potatoes (recipe below)
• 6 slices Rye Bread
• 1/2 cup Sliced Almonds
• 1/4 cup Extra Virgin Olive Oil
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Onion Flakes
• 1/4 teaspoon Granulated Garlic
• 1/4 cup White Wine Vinegar
• 2 Tablespoons Granulated Sugar
• 1 Tablespoon Kosher Salt
• 1/2 Tablespoon Mustard Seeds
• 1 Dried Bay Leaf
• 1/3 cup Water
• 2 cups assorted petite (marble) potatoes