Achiote & Citrus-Rubbed Chicken

Deeply earthy and vibrantly complex, achiote is the flavour of the Mayan Riviera. Here’s a classic rub that gives your BBQ chicken a distinctly Yucatecan flavour. Add this tangy pickled vegetable escabeche and an ice-cold cerveza… ¡buen provecho! Fernie Brewing Tackle Box beer or Maison No. 9 Rosé make great drink pairings.
Ingredients Instructions

Ingredients

Serves 4
tbsp (45 ml) achiote paste
2 tbsp (30 ml) canola oil
1½ tsp (7.5 ml) salt
1 tsp (5 ml) dried oregano
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) paprika
½ tsp (2.5 ml) freshly ground black pepper
¼ tsp (1 ml) ground allspice
⅛ tsp (a pinch) ground cloves
1 lime, zest and juice
½ orange, zest and juice
3 cloves garlic
4 chicken legs
Vegetable Escabeche, to serve, make ahead, recipe follows (optional)
VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
½ red onion, cut into ¼-in (0.6 cm) strips
2 medium carrots, cut into ¼-in (0.6 cm) thick rounds
1 jalapeño pepper, seeded and quartered lengthwise
1 cup (250 ml) water
1 cup (250 ml) apple cider vinegar
2 tsp (10 ml) salt
½ tsp (2.5 ml) coriander seeds
½ tsp (2.5 ml) whole allspice
1 bay leaf

Instructions

  1. To make achiote citrus rub, combine all ingredients, except chicken and escabeche, in a food processor and blend until smooth.
  2. Place chicken in a large bowl, pour rub overtop and massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
  3. Prepare your barbecue grill for indirect cooking. For double-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken, skin-side up, directly over flame. Cook, covered, flipping chicken legs every 8 to 10 minutes and rotating them if you notice any hot spots on grill. Adjust flame as needed to maintain grill temperature of 350 to 400 F (175 to 200 C). Cook for about 30 minutes, or until a thermometer registers 175 F (79 C) when inserted at thickest point of chicken leg.
  4. Transfer chicken to a serving platter and serve with Vegetable Escabeche as a light side dish. Pairs well with warm tortillas and steamed rice or a green salad.
  5. VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
  6. Pack onions, carrots and jalapeño pepper strips into a jar with a screw-top lid.
  7. In a small saucepan, combine water, vinegar, salt, coriander seeds, allspice and bay leaf and bring to a boil. Carefully pour over vegetables and seal jar.
  8. Let cool to room temperature, then refrigerate for at least 2 hours and up to 10 days before serving.
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Drink Pairings

Roasted Cauliflower Hummus with Walnut Dukkah

Roasting the cauliflower brings out a nutty sweetness to the star of this vegan and keto-friendly spin on the classic. Creamy, light and packed with flavour you don’t even have to tell snackers it’s healthy. Pair this cauliflower dip with Stanley Park Sunsetter Peach Wheat Ale or Whitehaven Pinot Gris.
Ingredients Instructions

Ingredients

Serves enough to share with your friends at a party
1 large head (about 2 lbs/900 g) cauliflower
3 tbsp (45 ml) extra-virgin olive oil, plus more for garnish
⅓ cup (80 ml) walnut oil or extra-virgin olive oil
⅓ cup (80 ml) fresh lemon juice (about 2½ lemons)
3 tbsp (45 ml) tahini
2 cloves garlic
2 tsp (10 ml) salt
Walnut Dukkah, for garnish, make ahead, recipe follows
2 tbsp (30 ml) barberries or pomegranate seeds, for garnish
WALNUT DUKKAH
⅓ cup (80 ml) walnut halves
3 tbsp (45 ml) sesame seeds
2 tbsp (30 ml) coriander seeds
½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) black peppercorns
¼ tsp (1 ml) ground sumac
⅛ tsp (a pinch) flaked sea salt

Instructions

  1. Preheat oven to 425 F (220 C) and move rack to lower shelf.
  2. Peel outer leaves of cauliflower and cut into medium florets, making sure to have 1 flat side. Brush florets with olive oil, transfer to a parchment-lined baking sheet, flat‑side down, and roast for 25 to 30 minutes. Cauliflower should be well caramelized on the bottoms but still retain a bit of firmness.
  3. In a high-speed blender or food processor, combine roasted cauliflower with walnut oil, lemon juice, tahini, garlic and salt. Purée until smooth, scraping down sides of blender or processor bowl as needed.
  4. Spoon hummus into a serving bowl and top with Walnut Dukkah, barberries and a generous drizzle of extra-virgin olive oil.
  5. WALNUT DUKKAH (Makes about ½ cup (125 ml))
  6. Preheat oven to 325 F (160 C).
  7. Spread walnuts on a baking sheet and toast for about 10 minutes, until lightly browned, then crush coarsely with a mortar and pestle.
  8. In a dry pan over medium-low heat, combine sesame seeds, coriander seeds, cumin seeds and peppercorns and toast until fragrant, 3 to 5 minutes.
  9. Lightly crush sesame seed mixture with a mortar and pestle, then combine with walnuts, sumac and flaked salt. Store in an airtight container at room temperature for up to 1 month.
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Drink Pairings

Mexican Street Corn Dip

From Chilliwack to Chiapas, nothing says summer like fresh corn. Take this Mexican vacay inspired dip to your next backyard BBQ and it’ll be a guaranteed crowd pleaser. Offer Ole Cocktail Tequila Variety Pack or Modelo Especial beer for a great drink pairing.
Ingredients Instructions

Ingredients

Serves a fiesta-sized bowl
BASE LAYER
12 oz (340 g) cream cheese, room temperature
¾ cup (180 ml) sour cream
⅓ cup (80 ml) mayonnaise
1½ tbsp (22.5 ml) pickled jalapeño juice, from jar
2½ tsp (12.5 ml) garlic powder
1½ tsp (7.5 ml) onion powder
1 lime, zest only
½ cup (125 ml) sliced green onions, green parts only
⅓ cup (80 ml) pickled jalapeño peppers, chopped
MEXICAN STREET CORN
2 cobs corn (peaches and cream or any variety of sweet corn)
1 lime, juice only
2 tsp (10 ml) nutritional yeast
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) chili powder
¼ tsp (1 ml) salt
sliced jalapeño pepper, for garnish (optional)
¼ cup (60 ml) chopped fresh cilantro
½ cup (125 ml) crumbled queso fresco, feta or cotija cheese
½ tsp (2.5 ml) Tajín seasoning (or to taste)

Instructions

  1. To make Base Layer, in a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, pickled jalapeño juice, garlic powder, onion powder and lime zest and beat until smooth. Stir in green onions and pickled jalapeños, then transfer to a serving bowl and refrigerate until cooled.
  2. To make Mexican Street Corn, preheat barbecue grill to medium-high.
  3. Grill corn until lightly charred on all sides. Let cool, then remove kernels from cobs and toss in a bowl with lime juice, nutritional yeast, garlic powder, onion powder, chili powder and salt.
  4. Arrange seasoned corn mixture onto chilled base layer and top with jalapeño slices (if desired), cilantro, queso fresco and Tajín seasoning.
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Drink Pairings

Harissa-Roasted Carrot & Cashew Dip

Hailing from Tunisia, peppery and smoky harissa paste gives this roasted carrot dip an intriguing and complex flavour perfect for a summer party. A splash of Disaronno Originale Amaretto imparts a touch of nutty sweetness, and a hit of fresh herbs brightens it all up. Pair this dip with Tinhorn Creek Gewürztraminer or Haywire Pinot Gris.
Ingredients Instructions

Ingredients

Serves enough for everyone at the party to circle back for more
1½ cups (375 ml) raw cashews
3 tbsp (45 ml) harissa paste
3 tbsp (45 ml) apple cider vinegar
2 tsp (10 ml) ground ginger
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) onion powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) Spanish hot paprika, plus more for garnish
1 lb (450 g) carrots, cut into about ½ × 1½-in (1.25 × 4 cm) pieces
¼ cup + 2 tbsp (90 ml) extra-virgin olive oil, divided, plus more for garnish
2 tsp (10 ml) salt
1 cup (250 ml) water, plus more if needed
2 tbsp (30 ml) Disaronno Originale Amaretto
1 lemon, juice only
1 tbsp (15 ml) chopped fresh mint, plus more for garnish
1 tbsp (15 ml) chopped fresh parsley, plus more for garnish
salt and freshly ground black pepper, to taste
3 tbsp (45 ml) roasted shelled sunflower seeds, for garnish

Instructions

  1. Place cashews in a bowl and cover with plenty of water. Cover bowl and set in refrigerator to soak overnight.
  2. Preheat oven to 400 F (200 C).
  3. In a medium mixing bowl, combine harissa paste, cider vinegar, ginger, cumin seeds, onion powder, garlic powder, turmeric and paprika. Set aside.
  4. Toss carrots with 2 tbsp (30 ml) olive oil and the salt and transfer to a parchment-lined baking sheet. Roast for 20 minutes, then remove from oven and toss with harissa mixture. Spread back on same baking sheet, return to oven and roast for another 20 to 30 minutes, until carrots are softened and well caramelized. Cool slightly.
  5. Drain and rinse soaked cashews. Transfer to a food processor with water, amaretto, lemon juice and remaining ¼ cup (60 ml) olive oil. Purée on high speed until smooth, scraping sides of processor bowl as needed. Add carrots and continue to purée until smooth, adding more water, 1 tbsp (15 ml) at a time, if needed. Stir in chopped mint and parsley and adjust seasoning with salt and pepper.
  6. Transfer to a serving dish, drizzle generously with olive oil and garnish with roasted sunflower seeds, paprika and more chopped mint and parsley.
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Drink Pairings

Miso-Chili Butter Shrimp Scampi

Ditch the knife and fork, roll up your sleeves and dive in. This Wafu take on the southern staple sees sake take over for white wine, while togarashi and yuzu replace Old Bay and lemon. Try this recipe with BC spot prawns and it’s a sure thing! Pair this recipe with Gray Monk Unwooded Chardonnay.
Ingredients Instructions

Ingredients

Serves 4 as a main course
MISO-CHILI BUTTER
½ cup (125 ml) unsalted butter, room temperature
1½ tbsp (22.5 ml) red miso paste
2 tsp (10 ml) finely sliced green onions, green parts only
½ tsp (2.5 ml) Japanese chili powder or ¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) honey
½ lemon, zest only
SHRIMP MARINADE
1 tsp (5 ml) minced garlic
1 tsp (5 ml) minced fresh ginger
½ tsp (2.5 ml) Japanese chili powder or ¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) salt
1 lemon, zest and juice
1½ lbs (680 g) large shrimp, deveined, shells on
SCAMPI
1 lb (450 g) red nugget potatoes
4 cobs corn, cut in half
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) minced garlic
2 tsp (10 ml) minced fresh ginger
½ cup (125 ml) sake
2 tbsp (30 ml) mirin
2 tbsp (30 ml) fresh lemon or yuzu juice
¼ cup (60 ml) loosely packed bonito flakes
2 tbsp (30 ml) chopped fresh parsley, for garnish
2 tbsp (30 ml) furikake seasoning, for garnish
lemon wedges, to serve
fresh crusty bread, to serve

Instructions

  1. To make Miso-Chili Butter, in a bowl, combine all ingredients and mix well. Spread mixture on a piece of plastic wrap and roll into a log, about 4-in (10 cm) long × 1-in (2.5 cm) thick. Twist ends to seal well and refrigerate for a minimum of 2 hours.
  2. To make Shrimp Marinade, in a non-reactive bowl, combine garlic, ginger, Japanese chili powder, salt and lemon zest and juice. Toss with shrimp and let marinate while you prepare remaining ingredients, no more than 30 minutes.
  3. To finish Scampi, in a medium stockpot, cover potatoes with plenty of cold, salted water and bring to a boil. Once boiling, add corn and cook until potatoes are soft, 8 to 10 minutes. Strain, then transfer to a large mixing bowl and cover to keep warm.
  4. Cut the chilled miso-chili butter into ¼-in (0.6 cm) thick rounds and set aside.
  5. In a large frying pan over medium-high heat, melt unsalted butter and sauté garlic and ginger until fragrant but not browned. Add marinated shrimp and cook until 1 side is pink. Flip shrimp, then add sake, mirin, lemon juice and bonito flakes. Bring to a simmer and cook another 3 to 4 minutes, until shrimp are fully pink and cooked through. With a slotted spoon, add shrimp to corn and potatoes, leaving any juices in pan.
  6. Turn off heat, add half of the miso-chili butter to pan and whisk until melted. Add to shrimp, corn and potatoes and toss well to coat.
  7. Transfer to a large serving dish or serve straight on a table lined with brown kraft or butcher paper. Garnish with remaining miso-chili butter, parsley and furikake seasoning. Serve with plenty of lemon wedges and a loaf of fresh crusty bread to sop up juices.
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Drink Pairings

Shio-Koji Cedar Plank Salmon

The magical and transformative Koji along with ginger, garlic and citrus add depth and a touch of umami richness to this west-coast BBQ favourite. Minimal prep, minimal clean-up, maximum results. This cedar plank salmon recipe pairs wonderfully with Sandhill Rosé.
Ingredients Instructions

Ingredients

Serves 4
¼ cup (60 ml) shio-koji
1 tbsp (15 ml) finely minced fresh ginger
2 cloves garlic, finely minced
2 tsp (10 ml) brown sugar
½ orange, zest only
1 side (about 1½ lbs/680 g) salmon, skin on, pin bones removed
Heirloom Tomato Salad, to serve, recipe follows (optional)
HEIRLOOM TOMATO SALAD
1 lemon, juice only
1 clove garlic, finely minced
2 tbsp (30 ml) finely chopped fresh shiso or 1 tbsp (15 ml) each of fresh Thai basil and fresh mint
1 tbsp + 1 tsp (20 ml) capers, chopped
1½ tbsp (22.5 ml) extra-virgin olive oil
12 oz (340 g) heirloom tomatoes, cut into bite-sized pieces
1 shallot, very thinly sliced

Instructions

  1. In a small bowl, combine shio-koji, ginger, garlic, brown sugar and orange zest.
  2. Pat salmon dry with paper towel and rub with shio-koji mixture. Cover with plastic wrap and refrigerate for 8 to 12 hours.
  3. Submerge a food-safe cedar plank in water, weighted down with a heavy bowl, and soak for 1½ to 2 hours.
  4. Preheat barbecue grill to 400 F (200 C).
  5. Remove salmon from refrigerator, unwrap and wipe off excess marinade.
  6. Remove plank from water, pat dry and place in centre of preheated grill until lightly charred, 3 to 5 minutes. Flip plank and place salmon, skin-side down, directly on charred side. Close barbecue lid and, maintaining grill temperature at 350 to 400 F (175 to 200 C), cook for 10 to 12 minutes, or until salmon flakes easily when pierced with a fork at its thickest point.
  7. Serve with Heirloom Tomato Salad directly over salmon or on side.
  8. HEIRLOOM TOMATO SALAD
  9. In a medium bowl, combine lemon juice, garlic, shiso, capers and olive oil and stir well Toss with tomatoes and shallots, and serve.
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Drink Pairings

Rhuby-Rose Tart

Impress your guests, and maybe even yourself, with this Rhuby-Rose Tart. This tangy rhubarb curd is cradled in a sweet, crumbly crust with a soft hint of rose, adding an aromatic touch. Decorate as you please and make this recipe your own. Consider pairing this recipe with La Marca Prosecco Rosé or Sheringham Rhubarb Gin Liqueur.
Ingredients Instructions

Ingredients

Serves 6-8
⅔ cup + ¾ cup (340 ml) butter, divided
2 cups (500 ml) graham cracker crumbs
2 tbsp (30 ml) golden brown sugar or granulated sugar
⅛ tsp (a pinch) salt
4 stalks rhubarb (about 1 lb/450 g), cut into 2-in (5 cm) chunks (fresh or frozen)
1½ tsp (7.5 ml) gelatin crystals
2 tbsp (30 ml) water
3 large eggs
¾ cup (180 ml) granulated sugar
2 tsp (10 ml) rosewater
shelled pistachios, strawberries, freeze-dried strawberries, dried roses and fresh mint leaves, for garnish, as desired

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a small saucepan, melt ⅔ cup (160 ml) butter until it starts to change colour. Remove from heat and allow to cool slightly.
  3. In a large bowl, combine graham cracker crumbs, sugar, salt and melted butter. Mix well. Pour into a 10-in (25 cm) tart dish or pan. Using back of a round, flat-bottomed measuring cup, push and press mixture evenly along bottom and sides of tart dish or pan.
  4. Bake for 8 to 10 minutes, until golden brown. Remove from oven and allow to cool completely. Blend rhubarb in a food processer. Strain through a fine-mesh strainer placed over a bowl to separate juice from pulp. Use a spoon to press solids in strainer to extract all juice. Discard solids. This should yield about 1¼ cups (310 ml) rhubarb juice.
  5. In a small bowl, combine gelatin and water and allow gelatin to bloom for 5 minutes. Set aside.
  6. In a bowl, using a handheld blender or wire whisk, whisk eggs and sugar until blended and smooth.
  7. In a medium saucepan, combine 1 cup (250 ml) rhubarb juice, egg mixture and ¾ cup (180 ml) butter. Cook over medium-low heat until butter melts. Stirring regularly to avoid eggs congealing along bottom and sides of saucepan, continue cooking until mixture thickens to consistency of thick yogurt. Remove immediately from heat. If curd is too thick, add remaining rhubarb juice a few tablespoons at a time.
  8. Add bloomed gelatin and rosewater and mix until gelatin has fully dissolved. Strain through a fine-mesh strainer to remove any lumps.
  9. Pour into prepared tart shell. Refrigerate overnight or for at least 4 hours to set.
  10. Garnish as desired with pistachios, strawberries, freeze-dried strawberries, dried roses and mint.
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Drink Pairings

Roasted Heirloom Carrots with Creamy Za’atar Tahini

With its Mediterranean flavours, this creamy tahini elevates the sweetness of roasted carrots to gastronomic heights! The tahini can also be served alongside crudités as appetizers or makes for a distinctive spread in wraps or sandwiches. Consider pairing this recipe with Louis Latour Bourgogne Gamay.
Ingredients Instructions

Ingredients

Serves 6 to 8
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) liquid honey
3 tbsp (45 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
24 to 30 heirloom carrots, washed and trimmed
Creamy Za’atar Tahini, make ahead, recipe follows
1 cup (250 ml) thinly sliced leaf lettuce
¼ cup (60 ml) flaked almonds, lightly toasted
Creamy Za’atar Tahini:
1 cup (250 ml) tahini
⅔ cup (160 ml) water
6 tbsp (90 ml) extra-virgin olive oil
¼ cup (60 ml) plain Greek yogurt
1 lemon, zest and juice
1 tbsp (15 ml) za’atar
1 tsp (5 ml) ground cumin
3 cloves garlic, finely chopped
1 tbsp (15 ml) dried mint leaves
2 tbsp (30 ml) pomegranate molasses
salt and pepper, to taste

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small bowl, mix mustard, vinegar, honey and olive oil. Season with salt and pepper.
  3. Place carrots on a large baking sheet. Pour dressing over carrots and mix well to coat.
  4. Arrange carrots in a single layer and bake for 15 minutes. Remove from oven and turn carrots over. Return to oven and bake for another 10 minutes, until fork-tender but still firm. Remove from oven and transfer to a serving platter.
  5. Spoon Creamy Za’atar Tahini across centre of carrots. Garnish with lettuce and flaked almonds.
  6. Creamy Za’atar Tahini: In a medium bowl, mix tahini and water until smooth. Add olive oil, yogurt, lemon zest, 2 tbsp (30 ml) lemon juice (save any remaining juice for another purpose), za’atar, cumin, garlic, mint and pomegranate molasses. Season with salt and pepper and mix well. Can be made up to a day ahead and stored in refrigerator until ready to use. Makes about 2½ cups (625 ml).
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Drink Pairings

Citrus Avocado Salad

Visually stunning and refreshingly delicious, this Citrus Avocado Salad recipe is a feast for your eyes as well as your palate! With fresh, crisp greens and creamy avocado, the juicy citrus slices offer complementary flavours that balance the sweet-and-tangy Limoncello dressing to perfection. Consider pairing this recipe with Black Sage Shiraz or Joiefarm Rosé.
Ingredients Instructions

Ingredients

Serves 6-8
2 shallots, thinly sliced
⅓ cup (80 ml) red wine vinegar
3 tbsp (45 ml) granulated sugar
¼ tsp (1 ml) + ⅛ tsp (a pinch) salt, divided
6 to 8 cups (1.5 to 2 L) mixed salad greens
Limoncello Lime Dressing, make ahead, recipe follows
1 avocado, sliced
1 handful English peas, split (optional)
2 oranges, zested (zest reserved), peeled and sliced crosswise into ¼-in (0.6 cm) slices
2 tbsp (30 ml) pine nuts, lightly toasted
2 tbsp (30 ml) pomegranate arils
1 grapefruit, peeled and sliced crosswise into ¼-in (0.6 cm) slices
1 blood orange, peeled and sliced crosswise into ¼-in (0.6 cm) slices
fresh basil and mint leaves, for garnish
LIMONCELLO LIME DRESSING
1 tbsp (22.5 ml) white balsamic or white wine vinegar
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) Limoncello
⅓ cup + 4 tsp (100 ml) extra-virgin olive oil
1 tbsp (15 ml) liquid honey
⅛ tsp (a pinch) white pepper

Instructions

  1. Place shallots in a clean, non-reactive, heatproof jar. In a small saucepan over medium-low heat, cook red wine vinegar, sugar and ¼ tsp (1 ml) salt until just simmering. Stir until sugar is fully dissolved.
  2. Remove from heat and pour into jar with shallots. Loosely cover with lid and cool to room temperature. Tighten lid and refrigerate overnight.
  3. In a large bowl, toss salad greens with desired amount of Limoncello Lime Dressing. Scatter with desired amount of pickled shallots. Transfer to a serving platter and top with avocados and English peas, if using. Scatter reserved orange zest, pine nuts and pomegranate arils evenly across.
  4. Top with grapefruit, blood orange and orange slices as desired and garnish with basil and mint leaves.
  5. LIMONCELLO LIME DRESSING
  6. In a small jar, combine all ingredients, cover tightly with lid and shake vigorously to make dressing. Use as needed. Can be stored in refrigerator for up to 1 week.
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Drink Pairings

Tangy Herbed Potato Salad

Ready for spring, this recipe offers a healthier take on the classic Potato salad. It’s a crowd-pleasing, tangy, herbed fresh salad that delivers uncompromising comfort on any menu, from a family feast to a patio party. Try pairing this recipe with Saintly The Good Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6 to 8
1 ½ cups (375 ml) plain Greek yogurt
2 tbsp (30 ml) extra-virgin olive oil
2 tsp (10 ml) Dijon mustard
⅛ tsp (a pinch) cayenne pepper
1 tbsp (15 ml) apple cider vinegar
½ cup (125 ml) chopped fresh chives
¼ cup (60 ml) chopped green onions
2 tbsp (30 ml) chopped fresh parsley, plus more for garnish
2 lbs (900 g) Yukon Gold potatoes
salt and pepper, to taste
2 stalks celery, finely chopped
3 tbsp (45 ml) chopped fresh mint, plus more for garnish

Instructions

  1. In a large non-reactive bowl, combine yogurt, oil, mustard, cayenne, vinegar, chives, green onions and parsley. Cover and refrigerate overnight or for at least 1 hour.
  2. Place potatoes in a large pot of salted water and bring to a boil over high heat. Reduce heat to medium and cook until tender when pierced with a fork, 10 to 15 minutes. Drain and let potatoes cool slightly.
  3. Carefully cut potatoes in halves or quarters (about 1½‑in/4 cm chunks), depending on size of each potato. Place on a large baking sheet and season with salt and pepper. Cool completely.
  4. Add yogurt dressing to potatoes, along with celery and mint. Mix until combined. Garnish with parsley and mint and serve.
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Drink Pairings

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