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The Perfect Potato and Egg Salad

Instead of using mayo, the soft-boiled eggs make this potato salad creamy and rich. The squeeze of Tangy BBQ sauce adds just the right amount of savory flavor.

Chef Tip: We start potatoes and eggs in cool water then bring it up to a boil. That way you're cooking from the inside out, rather than outside in!

Ingredients

Steps

STEP 1

Place the potatoes in a large pot and add water to cover by 2 inches. Bring to a boil over high then add a hefty pinch of salt, reduce heat to medium, and simmer until potatoes are tender about 10 to 12 minutes. Drain and set aside

STEP 2

Let the potatoes cool for about 30 minutes

STEP 3

Place the eggs in the pot, and cover them with water. Bring to a boil, then cut the heat and cover. Cook for 8 minutes

STEP 4

Cut potatoes into 1-inch pieces and add to a large bowl

STEP 5

Add a pinch of salt and a splash of apple cider vinegar to the potatoes, toss gently, then add the mustard and ¼ pouch of Tangy BBQ sauce

STEP 6

Peel and chop the eggs, then add to the potatoes, along with a bit more Tangy BBQ Sauce and garnish with scallions

$39.00
4 Pack

Tangy BBQ

An American classic, sweetened with only plums and dates. Starring tamarind and apple cider vinegar. Contains 4 pouches (about 5 meals per pouch) Gluten-free.…

4 Pack

Tangy BBQ

An American classic, sweetened with only plums and dates. Starring tamarind and apple cider vinegar. Contains 4 pouches (about 5 meals per pouch) Gluten-free.…

Ingredients

Diced Tomatoes in Tomato Juice, Water, Beet Juice Concentrate (For Color), Date Paste, Plum Puree, Distilled Vinegar, Apple Cider Vinegar, Smoked Dried Tomatoes, Tamari Soy Sauce (Water, Soybeans, Salt, Sugar), Tamarind Extract, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Sea Salt, Smoked Paprika, Dried Garlic, Dried Onion, Cumin, Crushed Red Pepper, Mustard Flour.
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This recipe is also great and with our Red Pepper Romesco and Herby Chimichurri sauce.

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