Grilled Potato-Vegetable Salad

Dedicated to Joyce Anderson Smith

While I love a good old American potato salad dressed with mayonnaise and sunshine mustard as much as the next midwestern girl, by this time in the summer I’m ready to change things up a little.

our Colorado front yard in its July glory

How about you? (By the way, my mother-in-law makes the very best potato salad and while she might not want you to know, pickle juice is her secret ingredient.)

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Basil Green Bean Salad with New Potatoes (…and other green bean favorites)

{Printable recipe for Basil Green Bean Salad with New Potatoes)

I really love, love what I have thought of as my best green bean dish, which is Lemon Green Beans. There’s little to it and I make this A LOT. It’s probably my most used “recipe” because people memorize it at my dinner table: “Cooked green beans stirred up with lots of salt, pepper, and grated lemon rind with a little crushed red pepper and olive oil.”  Great summer snack, too. I just leave a bowl on the counter. Keeps me from raiding the chips. Sometimes.  ALL ABOUT COOKING GREEN BEANS HERE.

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Grilled Eggplant-Potato Salad with Homemade Spicy Basil Mayonnaise a la Daniel Boulud

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If it’s past our anniversary, which for 40 years has appeared each Bastille Day, it’s past the middle of July. That’s pretty late in the season to have not yet had one bite of potato salad.  Late yesterday afternoon, opening and closing the fridge door like a teenager hoping to find something new since the last time I looked, I couldn’t think of something to have with leftover burgers.  (I like leftover burgers nearly better than fresh.) The weather was not helpful:  60 degrees and 60 mph winds with hard rain and hail did away with idea of grilling anything.  I knew I needed to use a quickly aging eggplant and of course there were eggs.  In the vegetable basket were onions and naturally potatoes.  A big bunch of basil drooped unhappily on the counter.  I drooped, too.  Our youngest had been home for a few days for a family wedding and for our anniversary.  She had left that morning.

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Roasted Potato-Asparagus Salad with Mushrooms and Sweet Onions

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When the first day that truly feels like spring arrives — as it did yesterday —  I’m likely to wander around wondering what to cook that feels like spring.  If Dave’s in on the conversation, he’ll be talking grill while I’ll be dreaming salad.  And not only will Dave be talking grill, he’ll be thinking hamburgers.  As I rarely eat hamburgers unless he cooks them at home, I jumped in the car and ran to the store for low-fat ground beef and whole wheat buns.

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Slow Oven BBQ Ribs with Spicy Broccoli-Potato Salad

Barbeque ribs made in my kitchen oven on a cold, cold day made it seem like…well, somewhat nearer to summer, let’s say!

 In the middle of of the winter, I become entranced with the idea of summer food.  I crave hamburgers on the grill eaten outside at the picnic table.  I adore the idea of Sangria and a big crab salad.  (I have the opposite reaction when in mid-July I crave beef stew. Every year.)

Maybe it’s just vacation that draws me.

But I really think it’s the food.

So I make a summer meal the best way I can.  I throw a checked tablecloth on the dining room table, put the beer mugs in the freezer, and make something we typically only eat in the summertime.  Like ribs.  Just in time for Super Bowl or any other cold February day.  Brrr.

 Here’s how… in (mostly) chronological order with photos:

… … ... … … … …

               Cook’s note:  These ribs cook for three hours. You’ll make the broccoli-potato salad during the last forty minutes (or earlier, if you’d like).

slow oven barbeque ribs and spicy broccoli-potato salad
makes 1 rack of ribs and plenty of potato salad for 4-6

Disclaimer!  These “recipe” ingredients (with the exception of the bbq sauce and the mustard vinaigrette) and the methods are pretty loose;  I did not document my process as I often do.  Use your best cooking sense and make this meal your own.  For instance, I do not measure rub ingredients; I mix a rub and smell it to see if it’s about how I’d like it.  (Click on “favorite rub” to find a rub you’d enjoy.)  And I don’t put brown sugar in my rubs, which most people do.  My brown sugar is in my sauce.  Do make  your own barbeque sauce…link provided below.   Or take a basic recipe from somewhere and make it your own.  Don’t buy sauce; it’s a ripoff.  You’ll love having it in the refrigerator for burgers or chicken.  Have fun!

 Preheat oven to 300 degrees    Dry ribs with a paper towel and rub both sides well with your favorite rub.

  • I like approximately 2 teaspoons each kosher salt, fresh ground black pepper, rosemary, and dehydrated onion and garlic.  I then add 1/4 teaspoon each ground cayenne and cinnamon.  Mix this all together in a small bowl before rubbing on ribs.  (Enough for one rack of ribs–or make more to your taste.)  Some cooks apply this rub the night before, storing rubbed ribs in the refrigerator.  I do it right before I cook them.

Place rubbed ribs on a foil-lined sheet pan and let roast 2 1/2 hours, turning over once midway through cooking time.  In the meantime, make your own barbeque sauce.  (Scroll down for my “recipe.”)

About 40 minutes (or more),  before the ribs are done, start the potato salad:  Place 10-12 red potatoes in a heavy Dutch Oven with 2 tablespoons olive oil and 1/2 teaspoon kosher salt along with 1/4 teaspoon black pepper.   Heat pan over medium-high flame and cover tightly. Reduce heat to medium low.  Let cook twenty minutes or so, turning down heat if potatoes are browning too quickly or turning up if they’re not cooking.   (If you’d like a boiled egg in your potato salad, now’s the time to make one. Without the egg, the broccoli-potato salad is a hearty vegan dish.)

 Cut two larges heads of broccoli into florets and chop 2 tablespoons red onion (finely)  and 1/4 cup each  fresh parsley, red or yellow bell peppers, carrots, and celery.  Set aside all the vegetables except broccoli.

 Add broccoli to pot and cover for another ten minutes or so or until both potatoes and broccoli are tender.  They may get crispy or browned–no matter.
 

In the meantime, check the oven:
 
After about 2 1/2 hours:  Remove ribs from oven and brush thickly with barbeque sauce. Return to oven.  Repeat every ten minutes 2-3 x until ribs are tender and browned (or until they’re cooked to your liking.) 

Back to the potatoes and broccoli:

 When broccoli and potatoes are tender, remove from pot, chop into 1-2-inches pieces and place potatoes in a large bowl.  Season lightly with salt and pepper, a pinch of crushed red pepper,  and drizzle well with Mustard-Tarragon Dressing while hot (see below for dressing recipe.) Stir well.  Add the broccoli along with reserved chopped fresh vegetables and a chopped boiled egg, if using.  (Skip egg for a vegan version.) Stir well, taste and adjust seasonings, adding more dressing as needed.  Serve warm or at room temperature with extra dressing at table.  (You can choose to add the broccoli along with the potatoes if you like; it’s simpler.  I like the vinaigrette to hit the hot potatoes.)

When both potato salad and ribs are done, cut ribs into two-rib portions and serve with warm or room-temperature broccoli-potato salad.  Enjoy!

Wine, if you’re not drinking beer for the game:  Any California zinfandel.

        ——-Recipes——–

 Barbeque Sauce

2 cups each ketchup and chili sauce
1/4 cup each lemon juice and red wine vinegar
1/2 cup water
2 tablespoons each yellow mustard, Worcestershire, A-1 Sauce
1 tablespoon Soy Sauce
2 cloves of garlic, finely minced
1/4 teaspoon fresh ground black pepper
4-5 Big swigs of Tabasco or other hot sauce
1/2 cup brown sugar
3 tablespoons celery seed

 Whisk together in a medium pot and bring to a boil over medium flame. Taste and adjust seasonings.  Lower heat to simmer and let cook 30 minutes.  Store leftovers in a tightly sealed jar for up to two weeks in the refrigerator.

 
Mustard-Tarragon Dressing

1 clove of garlic, crushed and minced or grated

1 1/2 tablespoons Dijon-style mustard

3T white wine vinegar (I like Chardonnay, but any will do.)

9T extra-virgin olive oil (the best you have for this salad)

1/2 t kosher salt and 1/4 t fresh ground pepper

2 drops hot sauce, such as Tabasco or more to taste

1T chopped fresh tarragon  or 1 t dried

In a large bowl, whisk together the garlic, mustard and vinegar. Slowly add olive oil, whisking all the time or after every addition. Season with salt, pepper, hot sauce and tarragon. Whisk until well-emulsified. Taste and adjust seasonings if necessary.   Store leftovers in a covered jar so you can shake the dressing right before each use.
… … … …

Sing a new song,
Alyce

38 Power Foods, Week 12 — Sweet Potatoes — Warm Two-Potato Salad with Tarragon-Mustard Vinaigrette

from a June, 2012 post

(A note to my readers:  This blog has been publishing with an odd display and, in an attempt to restore its appearance, I’ve inadvertently deleted all of the comments from this post.  Please accept my apologies and thanks for your lovely comments!  Now on to today’s post….)

Necessity is the mother of invention.
As is a determination to use what’s available in the larder.
Tonight, I had probably half a pound roasted pork loin and a nice dish of my favorite barbeque sauce leftover from a birthday dinner for my friend, Lani.    I had, however, eaten the side that went with it for lunch.  Of course I knew what I was doing, but I love toasted Israeli couscous with vegetables.

If this were in your frig, you’d heat it up for lunch, too.  Along with a nice big shard of parm Lani brought over Friday night as a “coming to dinner” gift.  Yow.

Anyway, when it came time for dinner tonight (and we are eating outside every night now), it was kind of, “Well, I know what half of it is.”  The rest I had to throw my eyes around the kitchen for.  Bad grammar, too.  I spy:

  • sweet potatoes
  • Idaho potatoes
  • shallots
  • fresh tarragon (out the back door)
  • red bell pepper (in the frig)
  • broccoli

And what to with it?  My first idea was to grill the potatoes and make a salad, but I didn’t want to heat the stove long enough for my big cast iron grill.  It was warm.   Dave was busy upstairs; I decided to not have him pull out the big Weber grill outdoors for me.   My 14″ saute pan was on the stove clean from yesterday’s frittata.  A little olive oil, a little chop, and the salad began. Here’s how:

warm two-potato salad with mustard-tarragon vinaigrette                4 serving for a side  (2 for a main course)

  • 2T olive oil 
  • 1/2 t kosher salt
  • 1/4 t each  fresh ground black pepper and crushed red pepper
    In a large sauté pan, heat olive oil, salt and peppers over medium heat.  Add:
  • 1 ea:  large Idaho and sweet potato, medium diced (peel sweet potato only) 

Cook, stirring often, until softened but not tender.  Add: 
  • 1 small head of broccoli, trimmed and cut into small florets  (about 1 cup)
  • 1 large red bell pepper, small dice
Cook, stirring often, until broocoli browned (not done) and potatoes are tender.  Add:
 
  • 1 shallot (slice half for salad; mince half for vinaigrette)

Cook another two minutes or so until shallot is softened.   Spoon into a large bowl and toss with vinaigrette (recipe below).   Top with

  • 1T fresh lemon juice
  • 2T grated aged Gouda cheese or Parmesan cheese

 Serve warm or at room temperature.

vinaigrette:

Whisk together:  
  • 1/2 large shallot, minced (see above-you’ll use other half with potatoes) 
  • 2T white wine vinegar
  • 1/2 t Dijon mustard
  • 1T minced fresh tarragon (or 1 t dried)
  • pinch salt and pepper

Drizzle in, whisking, until well combined or emulsified:
 
  • 4T olive oil

 ~~~~~~~~~~~~~~~~

 Want more great sweet potato ideas?  Check out the other beautiful 38 Healthiest Ingredient bloggers:

Ansh – SpiceRoots.com  
Jill – SaucyCooks 

Sarah – Everything in the Kitchen Sink
Anabanana – adobodownunder.blogspot.com
.
As we go along, I’m guessing we’ll get some other writers involved.  If you’re interested in joining the gang writing each week, get in touch with Mireya from My Healthy Eating Habits:  Mireya@MyHealthyEatingHabits.com

~~~~~~~~~~~

On my Dinner Place (Cooking for One) blog right now:  

shrimp-quinoa salad with feta and tomatoes:


 Hot nights:  if you skip the quinoa and buy cooked shrimp, this is a no-cook dinner.  Another option is microwave rice.

Sing a new song
Alyce

Warm Two-Potato Salad with Mustard-Tarragon Vinaigrette

Necessity is the mother of invention.
As is a determination to use what’s available in the larder.
Tonight, I had probably half a pound roasted pork loin and a nice dish of my favorite barbeque sauce leftover from a birthday dinner for my friend, Lani.    I had, however, eaten the side that went with it for lunch.  Of course I knew what I was doing, but I love toasted Israeli couscous with vegetables.

If this were in your fridge, you’d heat it up for lunch, too.  Along with a nice big shard of parm Lani brought over Friday night as a “coming to dinner” gift.  Yow.

Anyway, when it came time for dinner tonight (and we are eating outside every night now), it was kind of, “Well, I know what half of it is.”  The rest I had to throw my eyes around the kitchen for.  Bad grammar, too.  I spy:

  • sweet potatoes
  • Idaho potatoes
  • shallots
  • fresh tarragon (out the back door)
  • red bell pepper (in the frig)
  • broccoli

And what to with it?  My first idea was to grill the potatoes and make a salad, but I didn’t want to heat the stove long enough for my big cast iron grill.  It was warm.   Dave was busy upstairs; I decided to not have him pull out the big Weber grill outdoors for me.   My 14″ saute pan was on the stove clean from yesterday’s frittata.  A little olive oil, a little chop, and the salad began. Here’s how:

warm two-potato salad with mustard-tarragon vinaigrette                4 servings for a side  (2 for a main course)

  • 2 tablespoons olive oil 
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon each  fresh ground black pepper and crushed red pepper
 
In a large sauté pan, heat olive oil, salt and peppers over medium heat.  Add:
  • 1 each:  large Idaho and sweet potato, medium diced (peel sweet potato only) 
 
Cook, stirring often, until softened but not tender.  Add: 
  • 1 small head of broccoli, trimmed and cut into small florets  (about 1 cup)
  • 1 large red bell pepper, small dice
Cook, stirring often, until broccoli is a bit browned (not done) and potatoes are tender.  Add:
 
  • 1 shallot (slice half for salad; mince the other half for vinaigrette)
Cook another two minutes or so until shallot is softened.   Spoon into a large bowl and toss with vinaigrette (recipe below).   Top with

  • 1 tablespoon fresh lemon juice
  • 2 tablespoons grated aged Gouda cheese or Parmesan cheese

 Serve warm or at room temperature.

 

vinaigrette:

Whisk together:  
  • 1/2 large shallot, minced (see above-you’ll use other half with potatoes) 
  • 2T white wine vinegar
  • 1/2 t Dijon mustard
  • 1T minced fresh tarragon (or 1 t dried)
  • pinch salt and pepper
Drizzle in, whisking, until well combined or emulsified:
 
  • 4T olive oil 

Done!


Done just in time to see an episode of Downton Abbey.  (I got Season 2 for Mother’s Day.)
And talk to my daughter for a while.  I miss her so; she’s out doing her pastor thing in Niagra Falls.  Thanks, God.

on the dinnerplace blog right now: 

Cranberry-Blueberry Orange Muffins

two-dog kitchen and around the ‘hood

Miss Gab waiting for me to be done cooking.
On a walk around Lake Como–heard music.  Looked up to see a wedding in process. Stopped yelling at dogs immediately!
Another Lake Como View–Can’t see, but a turtle family sunning on rocks.
If you liked today’s post, you might like this– French Potato Salad with Vegetables
Sing a new song,

Alyce