The one positive that has come out of Isaiah’s food intolerances is his openness to go outside of his food comfort zone and taste new things. He was the classic toddler, with an interest in mostly white foods and few vegetables. It’s an addicting food trap, not just for the kid, but for parents who, like me, just need to get dinner done. Isaiah still knows what he likes. Now that means so much more—his eating options are endless, almost. He’s still not a big salad eater, but he does like tangy flavors and a good kick of heat. As part of a family that eats out a bunch, my kids have grown familiar with ordering a starter or salad before the main dish. Needless to say, Isaiah and Chiara prefer starters over salads, but there is the occasional surprise, such as when Isaiah takes a fork to lemony-peppery arugula or Chiara jabs a juicy cherry tomato. It always makes me wonder if they’ll eat a salad I make at home. What I’ve learned is that if I top greens with fried shrimp or sliced Buffalo-style chicken or layer them between slices of toasted cornbread, it’s definitely an easier sell. Bacon-walnut praline helps, too.
“The first salad I could get Isaiah to eat was a Caesar. These days he’s expanded his acceptance of other salad greens and dressings, which is good for the whole family.”
Grilled Peach BBQ Chicken Wings
In the winter, swap 1 cup fresh pineapple chunks for the peaches, then bake the wings in a 400°F oven for about 35 minutes.
Serves 4
Prep Time 20 minutes (plus marinating)
Cook Time 35 minutes
2 cups Pineapple–Brown Sugar Barbecue Sauce or store-bought barbecue sauce
2 cloves garlic, finely chopped
2 peaches—peeled, pitted and chopped
Salt and pepper
24 chicken wings, separated at the joint and tips discarded
½ cup peach jam, such as Smucker’s
2 tablespoons apple cider vinegar
1 tablespoon hot sauce, such as Frank’s RedHot, or to taste
Scallions, green parts only, thinly sliced, for topping
1. In a food processor, combine the barbecue sauce and half of the garlic. Add the peaches and process until finely chopped; season with about 1½ teaspoons salt and ¼ teaspoon pepper. Reserve ½ cup for basting. In a resealable plastic bag, toss together the chicken wings and remaining peach barbecue sauce; refrigerate for about 30 minutes.
2. Meanwhile, combine the peach jam, vinegar, remaining garlic, hot sauce and ½ teaspoon salt in a small saucepan. Cook over medium heat until slightly thickened, about 5 minutes; let cool.
3. Preheat a grill or grill pan to low heat. Grill the chicken wings with the grill cover down, turning and basting occasionally with the reserved barbecue sauce until cooked through, about 30 minutes. Top with the scallions and serve with the peach jam dipping sauce.
You can double the recipe and serve the stuffed mushrooms for dinner. If you’re making this recipe in the colder months, bake the mushrooms in a 400°F oven for about 15 minutes.
Serves 4
Prep Time 10 minutes
Cook Time 20 minutes
12 ounces (375 g) Italian sausage, casings removed
1 clove garlic, finely chopped
1 stalk celery, finely chopped
¼ cup pine nuts, lightly toasted
1 teaspoon chopped fresh rosemary
1 large egg, lightly beaten
6 tablespoons rice cereal crumbs
Salt
4 large portobello mushrooms, stems removed
Extra-virgin olive oil, for drizzling
1. Preheat a grill or grill pan to medium-high heat. In a large cast-iron skillet, cook the sausage, breaking up the meat, until almost cooked through, about 3 minutes; drain and transfer to a large bowl. Add the garlic and celery to the skillet and cook, stirring occasionally, until softened, about 2 minutes. Stir into the sausage along with the pine nuts, rosemary, egg, 2 tablespoons cereal crumbs and ¼ teaspoon salt until combined.
2. Generously drizzle the mushrooms with olive oil and grill, gills side down, until the mushrooms release their liquid, 6 to 8 minutes. Remove from the grill, turn gills side up and divide the sausage mixture evenly among the mushrooms; top with the remaining 4 tablespoons cereal crumbs and drizzle generously with olive oil. Return to the grill, cover and cook until golden and cooked through, about 5 minutes.
If you like spicy salsa, keep in some of the jalapeño seeds. The salsa tastes even better the next day.
Serves 4
Prep Time 20 minutes
Cook Time 14 minutes
Twelve 6-inch (15-cm) corn tortillas
Extra-virgin olive oil, for brushing
½ teaspoon paprika
Salt
3 medium tomatoes (about 1 pound/500 g), 2 chopped and 1 quartered
2 nectarines—peeled, pitted and cut into ½-inch (1-cm) pieces
½ cup fresh corn kernels (about ½ ear corn) or frozen corn kernels, thawed
¼ cup finely chopped onion (about 1 small onion)
Finely grated zest and juice of 1 lime
1 clove garlic, peeled
2 jalapeños—stemmed, seeded and finely chopped
¼ cup chopped fresh cilantro or parsley
1. Preheat the oven to 375°F. Line two baking sheets with parchment paper. Brush the tortillas all over with about 2 tablespoons olive oil, then stack and cut into quarters. Place in a single layer on the prepared baking sheets; season with the paprika and about ½ teaspoon salt. Bake until crisp, 12 to 14 minutes.
2. In a medium bowl, stir together the chopped tomatoes, nectarines, corn, onion, lime zest and lime juice.
3. In a food processor, finely chop the quartered tomato, garlic, jalapeños and cilantro. Stir into the tomato-nectarine mixture; season with about 1 teaspoon salt. Serve with the tortilla chips.
Reserve the scooped-out potato to thicken soup or to make mashed-potato croquettes.
Makes 12
Prep Time 5 minutes
Cook Time 1½ hours
6 russet potatoes
2 tablespoons extra-virgin olive oil, plus more for rubbing
Salt and pepper
1 bell pepper, coarsely chopped
½ onion, coarsely chopped
1 pound (500 g) ground beef
¾ cup tomato sauce
1 tablespoon Worcestershire sauce
2 scallions, green parts only, finely chopped, for topping
1. Preheat the oven to 400°F. Using a fork, poke the potatoes in a few places, then rub with olive oil and sprinkle with salt; bake until crispy outside and creamy inside, about 1 hour. Let cool slightly.
2. Halve the potatoes lengthwise and scoop out some of the potato flesh, leaving a skin about ¼ inch (0.5 cm) thick. Rub with olive oil and bake until crispy and golden, about 20 minutes.
3. Meanwhile, in a large, heavy skillet, heat the olive oil over medium heat. Add the bell pepper and onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the beef and cook over medium-high heat, breaking up the meat, until cooked through, about 4 minutes. Stir in the tomato sauce and Worcestershire sauce; season with about 1 teaspoon salt and ¼ teaspoon pepper. Reduce the heat to low and let simmer. To serve, top each potato skin with about 2 heaping tablespoons of sloppy joe and top with the scallions.
If you’re cooking the shrimp inside, broil them on a wire rack set on a baking sheet. I make a version of this miso marinade at least once a week. Sometimes I leave out the honey or add peanut or almond butter. I use it on everything. I even thin it out with water, chop up some cilantro or parsley and use it as salad dressing.
Serves 4
Prep Time 20 minutes (plus marinating)
Cook Time 10 minutes
2 tablespoons chickpea miso, such as Miso Master
5 tablespoons fresh lime juice (about 3 limes)
1 clove garlic, smashed and peeled
2 tablespoons honey
2 teaspoons sriracha hot sauce, or to taste
1 tablespoon plus 1 teaspoon toasted sesame oil
6 tablespoons extra-virgin olive oil
24 jumbo shrimp (about 1¼ pounds/625 g), peeled and deveined, with tails intact
4 small scallions, trimmed
⅓ cup mayonnaise, plus more for brushing
Salt
1 tablespoon sesame seeds, toasted, for topping
1. In a blender, combine the miso, 4 tablespoons lime juice, garlic, honey, hot sauce, 1 tablespoon sesame oil and 4 tablespoons olive oil; blend on high speed until smooth. Transfer to a large resealable plastic bag, add the shrimp and seal; refrigerate for about 30 minutes. Rinse the blender.
2. Preheat a grill to medium-high heat. Brush the scallions with mayonnaise and season with a pinch of salt. Grill, uncovered, turning once, until softened and charred, about 5 minutes.
3. To make the dip, combine the grilled scallions, mayonnaise, remaining 1 tablespoon lime juice, remaining 1 teaspoon sesame oil and remaining 2 tablespoons olive oil in a blender; blend on high speed until smooth. Season with about ¼ teaspoon salt.
4. Thread six shrimp crosswise on each of four skewers. Place on the grill, cover and cook, turning once, until the shrimp are firm and charred, about 5 minutes total. Transfer to a plate and top with the toasted sesame seeds. Serve with the scallion dip.
Corn-Shrimp Fritters with Creamy Salsa Dip
There are a lot of flavors and textures going on here: sweet corn and shrimp are mixed with heat from the chili powder and cumin, fried until crunchy and ultimately dipped in a creamy, cool salsa. If you don’t have a candy thermometer, you can see if the oil is hot enough by dropping a bit of batter into it. If the oil boils, it’s ready. While you’re frying, keep the cooked fritters warm in a 200°F oven.
Makes 15 fritters
Prep Time 15 minutes (plus chilling)
Cook Time 12 minutes
1 cup fresh corn kernels (about 1 ear corn) or frozen corn kernels, thawed
1 cup chopped shrimp
2 tablespoons fresh lemon juice
1 teaspoon chili powder
¼ teaspoon ground cumin
2 large eggs, lightly beaten
½ cup Silvana’s All-Purpose Flour
½ teaspoon salt
2 tablespoons chopped fresh cilantro or parsley
½ cup salsa
¼ cup mayonnaise
Vegetable oil, for frying
1. In a food processor, combine the corn, shrimp, lemon juice, chili powder, cumin, eggs, flour, salt and cilantro; pulse until mostly combined, but still chunky. Transfer to a bowl, cover and refrigerate for about 30 minutes.
2. Meanwhile, in a small bowl, stir together the salsa and mayonnaise; refrigerate.
3. Fill a large pot with about 1 inch (2.5 cm) of oil and heat over medium-high heat until it registers 375°F on a deep-fat thermometer. Working in batches of about four and using a tablespoon, drop the fritter batter into the oil. Fry, turning occasionally, until golden and cooked through, about 3 minutes total. Remove with a slotted spoon and drain on paper towels. Serve with the dip.
A quick make-ahead tip: You can wash and tear the lettuce 1 day ahead and refrigerate it in a paper towel–lined resealable plastic bag.
Serves 4
Prep Time 20 minutes
Cook Time 20 minutes
2 cups rice cereal crumbs
Salt and pepper
4 large eggs
8 chicken tenders (about 1 pound/500 g)
¼ cup extra-virgin olive oil
¼ cup mayonnaise
2 tablespoons ketchup
1½ teaspoons apple cider vinegar
2 tablespoons hot sauce, such as Frank’s RedHot, or to taste
2 heads Boston lettuce, torn into bite-size pieces
4 stalks celery, chopped
1. Preheat the oven to 425°F. In a medium bowl, combine the cereal crumbs, 1½ teaspoons salt and ½ teaspoon pepper. In a shallow bowl, beat the eggs. Coat a chicken tender with the crumbs, dip in the eggs, then coat again with the crumbs; place on a large plate. Repeat with the remaining chicken tenders.
2. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the chicken tenders and cook in batches, turning once, until golden, about 4 minutes total. Transfer to a baking sheet. Repeat with the remaining chicken, then bake until cooked through, about 8 minutes. Let cool slightly and slice on a diagonal into ½-inch (1-cm) strips.
3. Meanwhile, in a small bowl, combine the mayonnaise, ketchup, vinegar and hot sauce; season with salt and pepper.
4. In a large bowl, toss together the lettuce, celery and about three-quarters of the dressing; top with the chicken and drizzle over the remaining dressing.
This dish has a sticky sweetness and almost burnt-sugar flavor that comes from basting the chicken with a molasses-based glaze, then cooking it gently on the grill.
Serves 4
Prep Time 10 minutes
Cook Time 45 minutes
2 cups pineapple juice
3 tablespoons honey
4 tablespoons apple cider vinegar
¼ cup unsulphured molasses
¾ cup mayonnaise
½ cup chopped fresh pineapple with juice
1 (16-ounce/454-g) bag coleslaw mix
4 skinless, boneless chicken breast cutlets (about 1 pound/500 g)
Salt and pepper
1. In a medium saucepan, combine the pineapple juice, 2 tablespoons honey, 2 tablespoons vinegar and molasses; bring to a boil and simmer until thickened, about 30 minutes. Reserve about ½ cup of the glaze for drizzling.
2. Meanwhile, in a medium bowl, whisk together the mayonnaise, remaining 2 tablespoons vinegar and remaining 1 tablespoon honey; fold in the pineapple with juice. Add the coleslaw mix and toss to coat; refrigerate.
3. Preheat a grill or grill pan to medium heat. Season the chicken with salt and pepper and grill, turning once and basting occasionally with the glaze, until cooked through, about 15 minutes total. Let cool slightly; slice on a diagonal. Divide the slaw among four plates. Top each with sliced chicken and drizzle with the reserved glaze.
Warm Fried Shrimp Salad with Chipotle Bacon Dressing
Technically this is a salad, but it’s so much more. And it’s rare to call a salad homey, but this one really is. The crispy fried shrimp wilt the greens ever so slightly, while the smoky bacon dressing pulls the dish together.
Serves 4
Prep Time 20 minutes
Cook Time 25 minutes
½ cup Silvana’s All-Purpose Flour
Salt
¾ cup plus 2 tablespoons cold seltzer
1 cup vegetable oil, for frying
1 pound (500 g) medium shrimp—peeled, deveined and butterflied, with tails on
½ chipotle chile in adobo sauce, seeded and finely chopped
2 tablespoons ketchup
¼ cup mayonnaise
Juice of ½ lime
2 slices bacon, cooked until crisp and crumbled
1 head red leaf lettuce, chopped
1. In a large bowl, whisk together the flour and ¼ teaspoon salt. Add the seltzer and whisk until smooth.
2. In a large skillet, heat the oil over medium-high heat until shimmering. Working in batches, coat the shrimp with the batter, add to the hot oil and cook, turning once, until crisp, about 6 minutes total; drain on paper towels and sprinkle generously with salt. Repeat with the remaining shrimp and batter.
3. Meanwhile, in a small bowl, combine the chipotle, ketchup, mayonnaise, lime juice and bacon; season with salt.
4. In a large bowl, toss together the lettuce and dressing; top with the fried shrimp.
For even more creaminess, especially if your avocados aren’t wonderfully ripe, add 1 tablespoon of mayonnaise to the dressing.
Serves 4
Prep Time 15 minutes
Cook Time 5 minutes
1 ripe Hass avocado—halved, pitted and peeled
Juice of 1 lime
½ chipotle chile in adobo sauce, seeded, or to taste
1 tablespoon chopped fresh cilantro or parsley, plus more for topping
Salt and pepper
½ cup water
¼ cup extra-virgin olive oil, plus more for brushing
20 jumbo shrimp (about 1 pound/500 g), peeled and deveined, with tails on
1 head iceberg lettuce, quartered
Corn nuts, crushed, for topping (optional)
1. In a food processor, combine the avocado, lime juice, chipotle, cilantro, ½ teaspoon salt and water; process until smooth. With the motor running, add the olive oil in a slow, steady stream; process until blended.
2. Preheat a grill or grill pan to medium-high heat. Brush the shrimp with olive oil and season with about ¼ teaspoon salt and ⅛ teaspoon pepper. Thread five shrimp crosswise on each of four skewers. Place on the grill, cover and cook, turning once, until the shrimp are firm and charred, about 5 minutes total. To serve, divide the lettuce among four plates. Top each wedge with a shrimp skewer and spoon over the guacamole dressing. Top with corn nuts, if using, and cilantro.
When you cut the corn kernels off the cob, you’ll be amazed at how much cream comes running down the knife. That’s what gives this salad dressing its rich, creamed consistency. Mayonnaise and olive oil help, too. You can serve this refreshing salad at room temperature or cold from the fridge. For a quick summer supper, toss the salad with pasta or pile it on top of grilled fish or steak.
Serves 4
Prep Time 15 minutes
Cook Time 10 minutes
4 ears corn, husked
¼ cup extra-virgin olive oil, plus more for rubbing
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
Salt and pepper
2 cups cherry or grape tomatoes, halved
½ red onion, halved and thinly sliced
Finely grated zest of ½ lemon
½ cup fresh basil leaves, cut into thin strips
2 tablespoons chopped fresh tarragon
1. Preheat a grill or grill pan to medium-high heat. Rub the corn with olive oil and grill, turning occasionally, until tender and just charred, about 10 minutes. Let cool; cut the kernels off the cob.
2. In a food processor, combine ½ cup grilled corn kernels with the lemon juice and mayonnaise and pulse until coarsely chopped. With the motor running, add the olive oil in a slow, steady stream and process until blended; season with about ½ teaspoon salt and ¼ teaspoon pepper.
3. In a medium bowl, toss together the remaining grilled corn, tomatoes, onion, lemon zest and basil. Add the dressing and toss; top with the tarragon.
Double-Decker Toasted Cornbread and Spicy Greens Stack
Serves 4
Prep Time 5 minutes
1 loaf Double Corn Cornbread
2½ teaspoons sriracha hot sauce, or to taste
2 tablespoons apple cider vinegar
¾ teaspoon salt
1 teaspoon sugar
¼ cup extra-virgin olive oil
1 (5-ounce/150-g) package mesclun
1. Cut the cornbread into eight slices, about ½ inch (1 cm) thick. Toast until golden.
2. In a large bowl, stir together the sriracha, vinegar, salt and sugar. Whisking continuously, add the olive oil in a slow, steady stream until blended. Add the greens and toss. To serve, arrange four slices of cornbread on four plates. Top with greens, another slice of cornbread and more greens.
Serves 6
Prep Time 10 minutes
Cook Time 45 minutes
1 cup rice milk
1 tablespoon apple cider vinegar
1 cup cornmeal, preferably medium grind
1 cup Silvana’s All-Purpose Flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature, lightly beaten
¼ cup vegetable oil
1 cup corn kernels (about 1 ear corn)
1. Preheat the oven to 350°F. Grease a 4½-inch by 8½-inch (11-cm by 21-cm) loaf pan. In a small bowl, stir together the milk and vinegar. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the milk mixture, eggs and oil until just blended; fold in the corn kernels. Pour the batter into the prepared pan.
2. Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan set on a wire rack.
The warm, charred romaine works nicely with the cool, creamy dressing. If you have a big grill and it’s too hot to turn on your oven, throw the chickpea croutons in a cast-iron skillet and cook, covered, until crisp. If you’re short on time, serve the romaine uncooked or make the dressing ahead of time, cover and refrigerate for up to 3 days.
Serves 4
Prep Time 10 minutes
Cook Time 25 minutes
1 (15.5-ounce/540-mL) can chickpeas, rinsed and drained
4 tablespoons extra-virgin olive oil, plus more for rubbing
¼ teaspoon cayenne pepper
Salt and pepper
½ cup mayonnaise
1½ teaspoons Dijon mustard
½ teaspoon Worcestershire sauce
1 clove garlic, chopped
Finely grated zest and juice from ½ lemon
1 anchovy fillet (optional)
4 romaine hearts, halved lengthwise
1. Preheat the oven to 400°F. On a rimmed baking sheet, toss the chickpeas with 2 tablespoons olive oil, the cayenne, ½ teaspoon salt and ¼ teaspoon black pepper. Bake, shaking the pan occasionally, until golden and crisp, about 20 minutes.
2. Meanwhile, in a food processor, combine the mayonnaise, mustard, Worcestershire sauce, garlic, lemon juice, remaining 2 tablespoons olive oil and anchovy, if using; process until smooth.
3. Preheat a grill or grill pan to medium-high heat. Rub the romaine hearts with olive oil and season with about ¾ teaspoon salt and ¼ teaspoon pepper. Grill for about 3 minutes, turning occasionally, until slightly charred. Divide among four plates; drizzle with the dressing and top with the lemon zest and chickpea croutons.
This praline delivers a sweet-salty fix—a hard habit to kick. You can make the praline up to 3 days in advance and store it, refrigerated, in a resealable plastic bag. Drizzle any leftover dressing over roasted vegetables or use it as a marinade for chicken.
Serves 4
Prep Time 15 minutes (plus cooling)
Cook Time 15 minutes
1 cup sugar
1 cup chopped walnuts
6 slices bacon, cooked until crisp and crumbled
1 cup apple cider
2 tablespoons apple cider vinegar
2 teaspoons whole-grain mustard
Salt and pepper
¼ cup extra-virgin olive oil
2 (5-ounce/150-g) packages arugula
½ cup pomegranate seeds
1. Line a baking sheet with parchment paper. In a large skillet, melt the sugar over medium-high heat until golden, about 7 minutes. Reduce the heat to low, add the walnuts and stir to coat. Transfer to the prepared baking sheet and spread in a single layer. Top with the bacon bits and let cool completely. Place the praline in a resealable plastic bag and crush into pieces.
2. In a small saucepan, boil the apple cider until slightly reduced, about 8 minutes. Whisk together with the vinegar, mustard, ½ teaspoon salt and ½ teaspoon pepper. Whisking continuously, add the olive oil in a slow, steady stream until blended. To serve, in a salad bowl, toss the arugula with the vinaigrette. Top with the pomegranate seeds and some of the bacon-walnut praline; save the rest of the praline for another use.
Spinach and Roasted Vegetable Salad with Balsamic Vinaigrette
The vinaigrette does double duty here, first as a marinade, then as the dressing. But it’s how the warm roasted vegetables tenderly wilt the spinach leaves, coating them with all the delicious caramelized juices, that makes this salad irresistible.
Serves 4
Prep Time 20 minutes (plus cooling)
Cook Time 40 minutes
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, smashed
⅓ cup extra-virgin olive oil
Salt and pepper
4 carrots, peeled and cut into ⅓-inch (0.8-cm) rounds
1 medium red onion, halved and sliced into thirds
2 bell peppers—halved, seeded and cut into ½-inch (1-cm) strips
2 zucchini, cut into ⅓-inch (0.8-cm) rounds
1 (6-ounce/175-g) bag baby spinach
Finely grated zest of 2 lemons
2 tablespoons chopped fresh parsley
1. Preheat the oven to 450°F. In a food processor, combine the vinegar, mustard and garlic; process until smooth. With the motor running, add the olive oil in a slow, steady stream; process until blended. Season with about ½ teaspoon salt and ¼ teaspoon pepper.
2. Place the carrots, onion, bell peppers and zucchini in a single layer on a rimmed baking sheet. Drizzle with some of the vinaigrette, reserving at least 2 tablespoons; toss to coat. Roast, stirring once, until tender, about 40 minutes. Let cool for at least 15 minutes. To serve, in a large bowl, toss together the spinach, lemon zest, parsley, roasted vegetables and reserved vinaigrette.
This recipe holds on to those earthy Mediterranean flavors with the sun-dried tomatoes and oregano, but adds a little brininess with the olives. Sometimes toasted pine nuts or almonds are nice, too. You can prepare the salad a day ahead, then cover and refrigerate.
Serves 4
Prep Time 20 minutes (plus cooling)
Cook Time 25 minutes
2 cups corn or rice elbow macaroni
2 tablespoons extra-virgin olive oil, plus more for drizzling
½ cup chopped drained sun-dried tomatoes packed in olive oil
¼ cup chopped pitted black olives, such as Kalamata
2 stalks celery, finely chopped
1½ teaspoons Dijon mustard
¼ cup mayonnaise
1½ teaspoons fresh lemon juice
1 teaspoon chopped fresh oregano
½ teaspoon honey
¼ teaspoon salt
1. Bring a large pot of salted water to a boil. Add the macaroni, stirring to prevent sticking. Cook, partially covered, until al dente, about 14 minutes; rinse with cold water and drain. Spread evenly on a baking sheet, drizzle with olive oil and toss; let cool.
2. In a large bowl, combine the cooled macaroni, sun-dried tomatoes, olives and celery.
3. In a medium bowl, whisk together the mustard, mayonnaise, lemon juice, oregano, honey and salt. Whisking continuously, add the olive oil in a slow, steady stream until blended. Add the dressing to the macaroni mixture and toss.
This potato salad is easy—and heat-friendly. Once you toss the warm potatoes with the pickles and vinaigrette, it’s hard to keep your fingers out of the bowl, but the salad is even better cold from the fridge.
Serves 4
Prep Time 15 minutes (plus chilling)
Cook Time 15 minutes
2 pounds (1 kg) medium red potatoes, cut into 1-inch (2.5-cm) pieces
½ cup chopped sweet pickles
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh chives
¼ cup chopped fresh parsley
¼ cup extra-virgin olive oil
Salt and pepper
1. In a large pot of salted water, bring the potatoes to a boil over medium heat. Reduce the heat and simmer until fork-tender, about 10 minutes; drain. Place in a large bowl with the pickles.
2. In a small bowl, whisk together the mustard, vinegar, onion, chives and parsley. Whisking continuously, add the olive oil in a slow, steady stream until blended. Pour over the potatoes and toss gently; season with about ¾ teaspoon salt and ⅛ teaspoon pepper. Refrigerate until cold, about 1 hour.