Week 10 Potato Salad

80 g

Pickled Mustard seeds

75 g

Mayo

150 g

Pickled Onions

120 g

Dill Pickled Cucumber

300 g

Yukon Gold Potatos, baby

150 g

Water

7.5 g

Salt, kosher, divided

-

Ice water, for ice baths, as needed

10

Eggs, large

90 g

Celery

15 g

Chives

20 g

Celery leaf

3 g

Celery seed

1. Boil eggs once they are done and place in ice bath

2. Boil potatoes

3. Set the potatoes off to cool

4. Chop celery up in small pieces set aside

5. Dill pickled cucumbers cut into cubes

6. Start with mayo and potatoes in a bowl and mix

7. Then combine the rest of the ingredients

8. Salt and pepper to taste