The Clever Cleaver Brothers®

“The World’s Best” Potato Salad

Dressing

• 1/4 cup olive oil
• 1/2 cup NAKANO® Seasoned Rice Vinegar
• 1/4 cup honey
• 1/2 tablespoon Dijon mustard
•    2 tablespoons Holland House® Sherry Cooking Wine
• 1/2 teaspoon hot sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

Salad Goodies

• 2 filets (1 box) Morey’s™ Fish Creations® Pineapple Mango Mahi Mahi
• 2 quarts diced red potatoes, cooked crisp
• 4 chopped hard boiled eggs
• 1 cup sliced green onion
• 1 cup diced celery
• 1 cup diced red pepper

1. Rinse potatoes and dice in bite-sized pieces. Place in a pot and cover with cold water. Bring to a boil and
   immediately reduce heat to a rolling simmer. Cook just until potato pieces are cooked crisp. DO NOT
   OVERCOOK.
2. Pour potatoes into a colander and spray with cold water to stop cooking. Place in a container and refrigerate
   until completely cooled. Do not cover container tightly until completely cooled. NOTE: Steps #1 & #2 can be
   completed up to a day in advance.
3. Cook the Mahi Mahi according to the instructions on the package. Cool completely and crumble into chunks. Cover and refrigerate until ready to use. NOTE: This step can be completed in advance of recipe preparation.
4. In a mixing bowl, combine the Sauce ingredients. Cover tightly and refrigerate. NOTE: Step #4 can be completed up to a day in advance so all the flavors combine.
5. When ready to enjoy, combine the Salad Goodies in a large mixing bowl. Add the sauce and combine.
6. Let set for 10 minutes prior to serving so some of the sauce will be absorbed into the potatoes. Makes eight servings.

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