New Potato Salad

Ingredients

For the potatoes:
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 lbs new potatoes, washed and cut in half

1/2 lb thick cut bacon, cut into 1/4" dice
3 medium Vidalia onions, cut crosswise into 1/2" slices
Kosher salt
Freshly ground black pepper
6 green onions (white part only), thinly sliced crosswise and skewered
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped thyme

For the dressing:
1/3 cup extra-virgin olive oil
3 tablespoons sherry vinegar
3 tablespoons chicken broth
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Procedure

1. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Clean and oil the grilling grate.

2. Toss potatoes with the olive oil, salt, and pepper. Place potatoes over the hot side of the grill, and cook until nicely browned on all sides, about 2-3 minutes per side. When browned, move to cool side of the grill and cover. Cooking an additional 10-15 minutes, until the potatoes can be easily pierced with a paring knife. Remove the potatoes from the grill and set aside to cool.

3. Cook bacon in skillet over medium heat until crispy and fat has almost completely rendered, about 10 minutes. Remove bacon bits with a slotted spoon and add them in with the cooling potatoes. Reserve the rendered bacon fat.

4. Brush onion slices with reserved bacon fat and sprinkle with salt and pepper. Cook on the hot side of the grill until browned and tender, about 5-7 minutes per side. Baste with bacon fat again 1/2 way through cooking process. Remove onion slices from the grill, cut into quarters, and add them in with the potatoes and bacon bits. Add the parsley, green onions, and thyme in the with potatoes.

5. In a medium bowl whisk together all the ingredients for the dressing. Pour dressing over the potatoes and toss gently to evenly coat. Allow potato salad to sit out at room temperature for 1 hour before serving.

Dirty Potatoes

• ACTIVE: 10 MIN
• TOTAL TIME: 1 HR
• SERVINGS: 6

Ingredients

1. 2 pounds small new potatoes, about 1 1/2 inches in diameter, large ones halved
2. 2 tablespoons extra-virgin olive oil
3. 1/3 cup pitted kalamata olives

Directions

1. Preheat the oven to 400°. Spread the potatoes on a large rimmed baking sheet, drizzle with the oil and toss to coat. Bake for about 45 minutes, until crisp and tender.
2. Meanwhile, in a mini food processor, puree the olives. Scrape the puree over the potatoes and toss well; transfer to a bowl and serve hot or at room temperature.

Garlic-Herb Scalloped Potatoes

3 lb. red or Yukon Gold potatoes
1 small yellow onion (optional...but it adds a lot of flavor)
8-9 ounces of Garlic Herb creamy cheese like Rondele, Boursin, Alouette (available in the fancy cheese section of the grocery store). If you're in an absolute pinch either grocery store-wise or money-wise, garlic herb or chive cream cheese would work.
2 c. milk (anything but skim)
2 Tbsp. all-purpose flour
1 Tbsp. butter
1 tsp. Kosher salt
Freshly ground black pepper
Chopped fresh parsley or chives

Preheat oven to 400 degrees. Spray a 9x13 (or slightly smaller, non-conforming dish from Ikea) baking dish with non-stick cooking spray. Wash potatoes and onion and slice into 1/8"-1/4" slices. Toss to combine. Layer 1/2 of the potatoes and onions in the bottom of the baking dish and sprinkle with some black pepper. Set aside.

In a medium saucepan, melt butter over low heat. Add flour all at once and whisk to combine. Cook for 1-2 minutes, stirring constantly, making a roux. Slowly add in milk and salt. Increase heat to medium and stir constantly until sauce starts to thicken, around 3-5 minutes. You don't want it too thick, but if you dip the back of a spoon in it and run your finger through it.

Add creamy cheese and stir until cheese is melted and combined. Pour 1/2 of the mixture over the potatoes in the pan. Add remaining potatoes to the pan, sprinkle with pepper, and pour remaining sauce over potatoes. Loosely cover with aluminum foil and bake 55-60 minutes or until potatoes can easily be pierced with a fork. Sprinkle with a couple tablespoons of fresh, chopped parsley or chives and serve! Serves about 6-8.

Garlic Dill New Potatoes

Ingredients

• 6-1/2 medium red potatoes, cubed
• 2 tablespoons and 1-1/4 teaspoons butter, melted
• 2-1/2 teaspoons chopped fresh dill
• 1-1/2 teaspoons minced garlic
• 1/4 teaspoon salt

Directions

1. Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
2. In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

Lemony Potato Salad

• 3 pounds small boiling potatoes
• 1/2 cup mayonnaise
• 1/4 cup finely chopped chives
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon sugar

Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.

While potatoes cook, stir together mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl.

Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.

Lemon-Herb Chicken with Roasted Potatoes and Easy Caesar

Chicken:

• Juice of 2 lemons (about 1/3 cup)
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 2 teaspoons chopped garlic
• 4 boneless, skinless chicken breast halves (about 1 3/4 pounds)
• 1 tablespoon plus 1 1/2 teaspoons olive oil

Potatoes:

• 14 ounces small red potatoes, quartered
• 4 teaspoons olive oil
• 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary

Salad:

• 2 slices whole-wheat bread
• 3 teaspoons chopped garlic
• Juice of 1/2 lemon (about 2 tablespoons)
• 2 tablespoons extra-virgin olive oil
• 1/8 teaspoon salt
• 8 romaine lettuce leaves, cut into bite-size pieces
• Freshly ground black pepper

Chicken:
Mix lemon juice, basil, oregano and garlic. Season chicken with salt and pepper. Heat oil over medium heat in a large skillet. Cook chicken 8 minutes; turn and cook 5 minutes more. Add lemon-juice mixture and stir up anything stuck to skillet. Reduce heat and cover; simmer until cooked through, about 6 minutes.

Potatoes:
Heat oven to 450°F. Toss all ingredients in a roasting pan and cover with foil. Cook 20 minutes. Remove foil; cook 20 minutes more, stirring once.

Salad:
Toast bread until very crisp, then rub each slice with 1 teaspoon garlic. Beat remaining 1 teaspoon garlic with anchovies, lemon juice, oil and salt with a fork in a salad bowl until well emulsified. Add lettuce; toss to evenly coat leaves. Grind black pepper over salad. Dice garlic toast and add croutons to salad. Toss again to mix well. Serve salad immediately.