Some recipes just belong at every summer gathering, and this potato salad is one of them. Creamy, a little tangy, and made with real ingredients you can pick up right from our online farmers market. Whether it’s a backyard barbecue or a potluck with friends, this one will disappear fast.
We built this recipe around the staples we make right here on the farm. Farm-fresh eggs for that classic potato salad bite, and our butter and plain yogurt to build a creamy dressing without relying on store-bought jars. Add these to your next home delivery order and you’re already halfway there.
- Preheat your oven to 425°F (or fire up the grill). Carefully slice each ear of corn lengthwise into quarters – a sharp, sturdy knife works best. The strips will naturally curl as they cook.
- Toss the corn strips with melted butter and a pinch of salt. Arrange them on a baking sheet, cut side up.
- Roast for 18-20 minutes, until the edges are golden and slightly charred.
- While the corn roasts, whisk together sour cream, mayonnaise, chili powder, smoked paprika, garlic, and lime juice to make the elote sauce.
- Once the corn ribs are done, brush generously with the sauce, then top with crumbled cheese, a sprinkle of chili powder, and fresh cilantro.
- Serve warm, and don’t forget the napkins.
- 2 lbs baby potatoes, halved
- 4 SMC farm-fresh eggs, hard-boiled and chopped
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 2 tbsp SMC butter, melted
- 1 tbsp yellow mustard
- 2 tbsp apple cider vinegar
- 1/3 cup diced celery
- 1/4 cup diced red onion
- 2 tbsp chopped fresh dill
- Salt and pepper to taste
- Paprika, for garnish
Every Moment, Every Bite
Whether you’re baking, cooking, or just relaxing with family, our recipes make it easy to enjoy every moment, and every bite, around the table.
