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Not Your Ordinary Peewee Potato Salad

October 12, 2010
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A farm-fresh egg makes all the difference.

How incredibly delicious does this plate look? Michael’s New York executive chef Kyung Up Lim and his kitchen team have been creating the most delicious salads, absolutely perfect for the season. This salad features savory, perfectly roasted peewee potatoes—and a gorgeous organic egg that rests on top of them, sunny side up. The yolk spills out and mingles with the Dijon mustard vinaigrette to create the most seductive sauce. Grape tomatoes from the farmers’ market, local greens, and of course lots of fresh chives, make this salad completely satisfying without being too filling. It tastes like the early autumn dish you’ve been dreaming of, and makes a great light lunchtime main dish or evening starter.

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