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About the Dish

  • Baby Red Potatoes

    Baby Red Potatoes

  • White Wine Vinegar

    White Wine Vinegar

  • Buns

    Buns

  • Yellow Onion

    Yellow Onion

  • Summer Squash

    Summer Squash

  • Organic Prairie Ground Turkey

    Organic Prairie Ground Turkey

  • Tomato

    Tomato

  • Southern Links BBQ Sweet & Tangy Sauce

    Southern Links BBQ Sweet & Tangy Sauce

  • Chili Spice

    Chili Spice

  • Sour Cream

    Sour Cream

  • Cucumber

    Cucumber

  • Dill

    Dill

METHOD

1
Prepare your mise en place: Quarter potatoes.Quarter onion; thinly sliced one quarter and chop the remaining three quarters. Finely chop summer squash. Pick and chop dill. Dice tomatoes. Thinly slice cucumbers.
2
Place potatoes in a saucepan and cover with water. Bring to a boil over high heat, reduce heat to medium, and simmer until tender when pierced with the tip of a knife, about 8 minutes.
3
Meanwhile, whisk together 2 tablespoons vinegar and 1/4 teaspoon salt in a medium bowl. Drain potatoes, add to bowl, and stir gently to coat. Let stand until needed, stirring occasionally. Potatoes will absorb most of the vinegar mixture as they cool.
4
Heat 1 teaspoon oil in the skillet over medium-high heat. Stir in chopped onion, squash, and 1/4 teaspoon salt. Cook until tender, stirring often, about 5 minutes.
5
Add turkey to the skillet, break up into small pieces and stir to and mix with vegetables. Cook, stirring often, until no longer pink, about 5 minutes.
6
Stir in tomatoes, barbecue sauce, chili powder, and remaining vinegar. Simmer 5 minutes, stirring often.
7
While turkey mixture is simmering, make potato salad: add cucumbers, sliced onion, sour cream, and dill to potatoes and mix well. Taste and adjust seasoning as desired.
8
Halve and toast buns as desired. Taste turkey mixture and adjust seasoning as desired. Spoon onto the warm buns and serve with the potato salad.