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Warm Potato Salad with Black Garlic Vinaigrette

This twist on the traditional mayonnaise-based potato salad is packed with umami flavors—pairs well with smoked meats or grilled poultry.


1/4 C rice wine vinegar
1 Tbsp. dark mustard
1 Tbsp. black garlic, mashed
1 Tbsp. honey
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 C extra virgin olive oil
1 1/2 lbs. small potatoes, boiled until soft
Edible flowers as garnish, if desired


Whisk together vinegar, mustard, black garlic, honey, salt, and pepper. Slowly incorporate the olive oil, whisking until fully incorporated.
Toss warm potatoes in black garlic vinaigrette. Garnish with edible flowers and serve.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.