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About the Dish

  • Baby Red Potatoes

    Baby Red Potatoes

  • White Wine Vinegar

    White Wine Vinegar

  • Buns


  • Yellow Onion

    Yellow Onion

  • Summer Squash

    Summer Squash

  • Organic Prairie Ground Turkey

    Organic Prairie Ground Turkey

  • Tomato


  • Southern Links BBQ Sweet & Tangy Sauce

    Southern Links BBQ Sweet & Tangy Sauce

  • Chili Spice

    Chili Spice

  • Sour Cream

    Sour Cream

  • Cucumber


  • Dill



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.
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.
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.
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.
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.
Stir in tomatoes, barbecue sauce, chili powder, and remaining vinegar. Simmer 5 minutes, stirring often.
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.
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.