I keep seeing posts and recipes for these yummy potatoes and have been wanting to try them. I had some this past week and decided it’s time to make some and come up with a few dipping sauces. So easy and delicious. A crowd pleaser to put out for guests as an appetizer. They make the perfect pre game snack with your favorite sauce to complement, but trust me they can stand alone.

Salted Petite Potatoes

1 1/2 pounds red or tri- colored petite potatoes

8 cups water

2 1/4 cups kosher salt

Method:

Using cold water fill a pot with water and add salt. Add potatoes and bring to a boil. Cook for 20-25 minutes until fork tender. Drain in a colander. Let them sit and dry in the colander. All potatoes will be crusted with the salt. Make your favorite sauce and plate them for service.

Creamy Honey Mustard Sauce:

4oz plain greek yogurt

1 tsp dijon mustard

1 tsp graining mustard

1 tsp honey

1/4 tsp salt

Process all ingredients and serve with potatoes.

Vegan Cashew Crema

1 cup raw cashews 

Soak for 1/2 hour

1/2 tsp salt

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup water 

1 medium garlic clove

Combine all ingredients in a mini food processor and serve.