There’s a Yellowbird Club Picnic going down and you have to show up with a dish that’s totally normal, but extra. Enter: The Serrano Potato Smash. ⚡️🥔 The humble potato salad gets the spicy-meets-creamy upgrade it deserves and you go down in side dish history! Screenshot the recipe below or check the ‘Recipes’ tab at YellowbirdFoods.com for all the details. Let’s do this. Whatcha need: 10 yukon gold potatoes 4 large eggs 1⁄2 cup mayo 1⁄2 cup Yellowbird Serrano Hot Sauce 3 tbsp dijon mustard 1⁄2 cup + 2 tbsp kosher salt 1⁄2 medium red onion, diced 3 celery stalks, diced fresh dill for garnish How to make it: 1️⃣ Add potatoes and 1⁄2 cup of salt to a large pot with 3 quarts of water and bring to a boil; cook until fork-tender, about 18–22 minutes. Drain and set potatoes aside to cool. 2️⃣ Meanwhile, add eggs to a medium saucepan of boiling water and cook, maintaining a gentle boil, for 10 minutes. Transfer eggs to a bowl of ice water to cool slightly for about 2 minutes. 3️⃣ Crack and cut cooled eggs in half and separate the yolks. Coarsely chop egg whites and set aside. 4️⃣ Add yolks, mayo, Yellowbird Serrano Hot Sauce, mustard, and 2 tablespoons of salt to a bowl and ‘smash’ together until they make a creamy dressing consistency, then add chopped onion, celery, and egg whites and mix. 5️⃣ Once the potatoes have cooled, remove skins (optional), chop into 1⁄2 inch pieces and fold into the salad, combining everything. Cover and chill at least one hour before serving—lasts up to 3 days. 6️⃣ Spoon salad into bowl, sprinkle with fresh dill, and drizzle with more Yellowbird Serrano , then serve and savor! #yellowbirdsauce #potatosalad #flavorhigh