This Memorial Day, elevate your backyard cookout with a show-stopping potato salad that brings Funnel Mill's signature premium coffee into the kitchen. The result? A deeply savory, smoky, and utterly unique dish that pairs beautifully with grilled meats and summer sunshine.☕
Ingredients
- 2 lbs baby potatoes, halved and boiled until tender
- 2 tbsp Funnel Mill cold brew concentrate
- 3 tbsp whole grain mustard
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp finely ground Funnel Mill single-origin coffee (used as a seasoning)
- Salt & cracked black pepper to taste
- 3 stalks celery, thinly sliced
- ¼ red onion, finely diced
- Fresh dill or chives for garnish
Optional Tea Twist
Steep a strong cup of Funnel Mill lapsang souchong, reduce it slightly, and add 1–2 tbsp to the dressing for a smoky, complex finish that will have your guests asking for the secret ingredient.
Instructions
- Boil baby potatoes until fork-tender, about 15 minutes. Drain and let cool slightly.
- Whisk together the cold brew concentrate, whole grain mustard, olive oil, and apple cider vinegar in a large bowl.
- Season the dressing with ground single-origin coffee, salt, and cracked black pepper.
- Toss the warm potatoes in the dressing so they absorb the flavors as they cool.
- Fold in celery and red onion.
- Garnish with fresh dill or chives before serving.
- Serve at room temperature or chilled. Best made a few hours ahead!
Why Coffee in Potato Salad?
Funnel Mill's cold brew concentrate adds a subtle roasted depth that enhances the savory notes of the dressing without any bitterness. Think of it as the secret umami boost your potato salad has always been missing. The finely ground single-origin coffee used as a seasoning adds an earthy complexity that pairs beautifully with the tang of mustard and vinegar.
This recipe is a celebration of bold flavors — perfect for a bold holiday. Happy Memorial Day from all of us at Funnel Mill! 🇺🇸