Potato Salad with Herbs and Grilled Summer Squash

This is a really good fresh tasting potato salad, and I will definitely make this again! My changes: I used zucchini instead of yellow squash and cooked it in a grill pan; I left out the tarragon and increased the basil; and I substituted 1 tablespoon drained capers for the cornichons.

Potato Salad with Herbs and Grilled Summer Squash
Cooking Light

Salad:
2 pounds small red potatoes
3/4 pound yellow squash, cut lengthwise into 1/2-inch slices
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Dressing:
1/3 cup chopped fresh chives
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh tarragon
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons water
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped cornichons
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1. Preheat grill to medium-high heat.
2. To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside.
3. Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.
4. To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.

6 servings

Potato Salad

I didn’t like this potato salad quite as much as I’d hoped to. It wasn’t bad, it just wasn’t great. I think the problem was a little too much mustard and too much celery (I’m not a huge celery fan). However, I would maybe make it again and just cut down on those two ingredients.

Hickory House Potato Salad
Rick & Lanie’s Excellent Kitchen Adventures, Rick Bayless & Lanie Bayless

1 1/2 pounds red-skinned potatoes, peeled and cut into 1/2-inch thick slices
Salt
1 garlic clove, peeled
2 celery stalks, cut in half lengthwise, and cut crosswise into 1/4-inch pieces
1/4 cup sweet pickle relish
2 tablespoons chopped roasted red bell pepper
1/3 cup mayonnaise (I used light)
3 tablespoons prepared mustard
1/2 teaspoon celery seeds
1/2 teaspoon ground black pepper

Fill a medium saucepan with 3 inches of water. Add potatoes and 2 teaspoons salt, and set over high heat. Bring to a boil, then reduce heat to medium. Cook 10 minutes or until potato slices are tender. Set colander in sink. Drain potatoes and allow to cool. Scoop potatoes into a large bowl. use a pastry blender or 2 table knives – one held in each hand – to roughly chop into 1/2-inch pieces.

Crush garlic through a garlic press onto potatoes. Add remaining ingredients and a 1/2 teaspoon salt. Stir to combine thoroughly. Taste and add more salt if you think necessary. Cover and refrigerate until ready to serve.

Potato salad gets better if made several hours – even a day or two – ahead.

4 to 6 servings

Potato-Goat Cheese Gratin

This was a little time consuming to make, but it was worth it. Thin slices of tender potatoes, layered with creamy goat cheese and sweet leeks, all buried under a crisp breadcrumb topping. I mean, really, what’s not to like? 🙂

Potato-Goat Cheese Gratin
http://desertculinary.blogspot.com/ (adapted from Better Homes & Gardens)

1 tablespoon olive oil
1 1/4 cups thinly sliced leeks
1 1/2 cups milk
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 large garlic clove, minced
2 1/4 pounds Yukon gold potatoes, cut into 1/8-inch thick sliced
Cooking Spray
4 ounces (about 1 cup) crumbled goat cheese
1/3 cup breadcrumbs (I used panko)
1 ounce (about 1/4 cup) freshly grated Parmesan cheese

In a medium skillet, heat the oil over medium-low. Stir in leeks and cook, stirring occasionally, about 18-20 minutes. Remove from heat and set aside.

Preheat oven to 400 degrees F.

In a medium bowl, whisk together 2 tablespoons of the milk and the flour. Pour in the remaining milk, and whisk in the salt, pepper, nutmeg and garlic until combined.

Arrange half of the potato slices in a 2 quart baking dish coated with cooking spray. Scatter the top with the cooked leeks and crumbled goat cheese. Pour half the milk mixture on top. Arrange the remaining potatoes over the top, and then add the rest of the milk mixture. Cover the pan with foil and place into the oven to bake for 45 minutes. Remove the foil and continue to bake until the potatoes are tender, about 25 minutes.

Combine the breadcrumbs and Parmesan in a small bowl. Scatter it onto the potatoes and continue to bake, uncovered, until the topping has browned, about 15 minutes. Remove from oven and allow it to sit for 10 minutes before serving.

4 main dish or 8 side dish servings

Classic Roast Chicken with Gravy

Wanting to use up one of the whole chickens I have in the freezer, I decided to make this recipe. It was probably not the best day to make it since it is so hot out and I don’t have air conditioning (the kitchen was 86 degrees by the time I finished making it), but it was REALLY good! I can’t wait to make it again… on a much cooler day 🙂

Classic Roast Chicken with Gravy
Cooking Light

Chicken:
1 (3 3/4-pound) whole roasting chicken
1 tablespoon butter, softened
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rubbed sage
1/8 teaspoon freshly ground black pepper
2 carrots, peeled and halved
4 stalks celery, halved
1 onion, quartered
Gravy:
1/2 cup dry white wine
1 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons all-purpose flour
3 tablespoons water
1/4 teaspoon salt
Preheat oven to 375°.
To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.
Bake at 375° for 40 minutes.
Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.
To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.
Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.
Remove skin from chicken; discard. Carve chicken, and serve with gravy.

4 servings

For the Mashed Potatoes:

I boiled 4 peeled, cubed medium-sized potatoes, along with 4 whole peeled garlic cloves. Before draining the potatoes, I reserved about 3/4 cup of the cooking water. After I drained the potatoes I returned them to the pot and mashed them with the garlic. I then stirred in the reserved cooking liquid, and some salt and pepper to taste.

They were so creamy and flavorful, you’d never guess they were fat free!