Category Archives: salads

Warm potato salad

I work at a job that pretty much has me working through my lunch break.  I like to make things that will carry me through most of the week so I don’t fret about not having anything to eat during the day at work.  I usually keep that in mind when I plan my meals.  Tonight was no exception.

There was a recipe for dill potatoes in the HighCross Farm CSA newsletter. Sadly, I did not have the white wine or the white wine vinegar the recipe called for.  The thought of a warm pototo salad sounded good to me still, so I improvised.  I had some new potatoes and fresh dill from my CSA box and the fresh garlic from my day at HighCross Farm.

I took these…about a pound or so.

cut them into quarters and then steamed them until fork tender.  I like to steam my potatoes rather than boil.  They dont get water logged and tend to be a bit firmer and not so mushy.

Then I took…

  • 2 tbs of spicy mustard
  • I good handful of fresh dill…chopped
  • 1/4 C of rice wine vinegar
  • 1/2 C of olive oil
  • Salt and pepper
  • 1 glove of garlic minced
  • 1 small shallot minced

All measurements are approximate and really went by constant tasting.  If you feel 1/2 cup of olive oil is too much, add less. Adjust to your taste.  Mix mustard, salt, pepper, garlic, onion and vinegar together.  Wisk ingredients while slowly drizzling olive oil in. Wisk until emulsified.  You should get something that looks like this…

I let the dressing sit in the fridge for 30 minutes to let all the flavors marry.  This tends to make quite a bit.  I saved half to use as a chicken marinade for later this week.  Add as much dressing as you see fit to warm potatoes and gently mix until all the potatoes are covered with dressing.  This is what you get…

one more..

Again, feel free to substitute.  If you don’t like spicy mustard, use dijon. No dill, try fennel. Whatever you like.  Enjoy!

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Posted by on August 4, 2008 in potatoes, salads, Uncategorized


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Roasted Beet and Apple Salad

Normally when I’ve eaten beets, they’ve been canned beets. Sure I liked them, but nothing I would buy in the store for myself. Well I had gotten three gorgeous fresh beets in my CSA box this week and I really wanted to find a way to use them that was different from any other way I’ve eaten beets. I searched the net and found several beet and apple salad recipes. I decided to take a little from each…add my own thing and this is what I came up with.

Warm Beet and Apple Salad:

3-4 Beets trimmed and peeled (save the greens! they are great cooked)

1/4 C Balsamic Vinegar

A good handful of chopped red onion

3 tbs olive oil

1.5 tbs honey

Salt and pepper to taste

Salad greens of your choosing

Red delicious apple cored and sliced

Feta cheese

Chopped walnuts

Preheat oven to 400

Wisk together balsamic vinegar, honey, olive oil, onion and S&P in a bowl. Cut beets into sixths (or bite size pieces). Toss beets in dressing mixture and wrap in foil, place on baking sheet and cook for 40 mins. (or until you can put a knife easily into the beets). Open tin foil and cook for another 30 mins. Let beets cool down to room temp or a little warmer.

Arrange salad greens onto plate and spoon as much of the remaining dressing over them. Top with beets, apple, feta cheese and spoon some more dressing over all of that. Sprinkle chopped walnuts on top. Enjoy.

My camera died as I was taking pics, so I apologize for the lack of picture quality. But I hope it looks appetizing to you all.

One more…

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Posted by on July 21, 2008 in Beets, salads


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