Taste of Tuesday: Lost Forty Potato Salad Recipe

Nothing works up an appetite like a good workout, and a 70-mile bike ride is a darn good workout.

On May 21, the third annual Arvest Little Rock Gran Fondo comes to town, offering dozens of miles of premium Arkansas scenery as one of only 10 Gran Fondo bike rides across the country. No matter what length course you choose, each 25-mile leg of this recreational ride includes a pit stop with some of the best food and drinks the city has to offer.

Credit: Yellow Rocket Concepts

Don’t worry. If you’re not into bikes, you can still buy a ticket to the food filled after-party at the finish line where much of the eats are from Yellow Rocket Concepts, the group behind Big Orange, Lost Forty, Local Lime, ZaZa’s and Heights Taco & Tamale. 

To get you excited for the big day, Scott McGehee (the brain behind many of the dishes at those restaurants) is sharing his great-grandmother’s potato salad recipe that will be served at the Gran Fondo. If it tastes familiar, that’s because you’ll find it on the menu at Lost Forty.

Credit: Yellow Rocket Concepts

Scott McGehee’s Lost Forty Potato Salad

The Ingredients:

  • 3 pounds small Yukon Gold or similar yellow potato
  • 2 tbsp. extra virgin olive oil
  • 6 sprigs fresh thyme
  • 4-5 bay leaves
  • 1/4 of a medium white onion, thinly-sliced
  • 2 tbsp. red wine vinegar
  • 1 tbsp. lemon juice
  • 1/2 cups small dill pickle, strained and diced
  • 1 2/3 cup Duke’s mayonnaise
  • 3 tbsp. yellow mustard
  • 1/2 cup green onions, finely-diced
  • 1 tbsp. honey
  • 1/2 tsp. Tabasco sauce
  • 2 tbsp. + 1 tsp. salt
  • 1 tsp. black pepper

Credit: Yellow Rocket Concepts

The Instructions:

Rinse and strain the potatoes, then transfer to baking dish that holds potatoes without overcrowding them. Coat potatoes with 2 tablespoons salt, extra virgin olive oil, thyme and bay leaves.

Roast potatoes (covered) at 400 degrees for 40-50 min, or until soft through, then let cool.

Thinly slice 1/4 of a medium white onion and let it soak for 15 minutes in red wine vinegar and lemon juice. Add to the onion mixture dill pickles, mayo, mustard, green onions, honey, Tabasco, black pepper and 1 teaspoon salt. Mix well.

Cut the cooled potatoes into quarters. Add to dressing mixture and incorporate thoroughly. 

Finish the dish by topping the potato salad with a little finely-sliced green onion, a drizzle of extra virgin olive oil and fresh cracked pepper. Enjoy!


For more information on the Arvest Little Rock Gran Fondo, visit their website and follow along on Facebook for updates.

Credit: Yellow Rocket Concepts

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