Chef Lisa’s Warm Potato Salad

On a recent trip to St.Andrew's by the Sea - we had the great pleasure of meeting the Algonquin Resort's Executive Chef Lisa Aronson.

corn butter et al Chef Lisa AronsonChef Lisa graciously invited us to a scrumptious seaside feast and we were there to watch her work her culinary magic.

You can catch the full episode by clicking here and you can enjoy her recipe for a delicious part of our meal - the Warm Potato Salad.

It was incredibly delicious with our lobster lunch, but would be the perfect vegetable dish to serve with all your barbequed chicken and steak this summer too.

Thanks for sharing Chef Lisa - you're the bees knees!!!


(serves 4)
-          24 Baby Red Potatoes
-          32 Fiddle Heads, bottoms trimmed
-          ¼ Yellow Onion, minced-small dice
-          2 Cloves Garlic, minced
-          ¼ Red Pepper, small dice (green can also be used)
-          1 stick Pepperoni, Cut in half and thinly slice on the basis
-          1 Lemon, juice & Zest
-          1 basil chiffonade (rolled and thinly sliced)
-          Salt and pepper to taste
-          2-4 tbsp tomato confit oil or canola, olive oils are fine too
-          White wine, optional 75ml

Simmer baby red potatoes until fork tender, remove from heat and let cool.

fiddle heads in panOnce cool flatten with your palm so they look smashed but still hold together.

Steam or simmer fiddle heads until just cooked. Remove from simmering water and cool down in ice water, to prevent further/over cooking

In a large pan melt butter, add onions then garlic to sautee until cooked, add the potatoes, and sausage continue to cook until the potatoes are warmed through.

At this point you can deglaze the pan with white wine.

Add the fiddle heads and peppers continue to cook until hot.

To finish add the lemon juice, zest, basil and season with salt and pepper.

easy recipe

While you're here check out Chef Lisa's recipes for Cherry Tomato Confit and Corn Butter - click on the pictures to be linked to the recipe.

cherry tomato confit stillcorn butter still

No Comments »

No comments yet.

Leave a comment

Click here and follow Sea And Be Scene on Instagram