Yarrow Bay Truffle Caper Potato Salad

Yarrow Bay Truffle Caper Potato Salad

From: Chef Vicky McCaffree, Yallow Bay Grill, Kirkland, Wash.

Yield: 6 to 8 appetizer servings.

2 lb. Washington Yukon Gold or other yellow potatoes, peeled and cut into 1/4" cubes
1 1/2 cups English cucumber, peeled, seeded and cut into 1/4" cubes
8 oz. sushi grade tuna, cut into 1/4"cubes
2 Tbsp. chives

Register to view the full article

Register for Access!

Already a member? .

TAGS: Archive