A recipe from Sarah Copeland of the Edible Living Substack. Make this with the best tinned tuna you can find.
Salad Nicoise
potatoes
Collard Greens and Potato Soup With Chile Oil
From the Washington Post
Roasted Potato Salad With Jalapeño-Avocado Dressing
By Hetty Lui McKinnon
Potato Dill Salad
From “Your Superlife” by Kristel de Groot and Michael Kuesch
Home Fries Salad
From “To Vegetables, With Love” Hetty Lui McKinnon
Not your mom’s potato salad!
(2023) Garlic-Braised Greens and Potatoes
And if you need another idea for the kale and potatoes, how about the recipe for Garlic-Braised Greens and Potatoes down below? I have two heads of garlic left from earlier in the year, and again, maybe you do, too.
(2023) Cajun-style Potato Salad
Seeing all the pretty peppers, including the dark green poblanos, reminded me about the Cajun-style Potato Salad recipe down below. The original called for the addition of crisped bacon, but the salad is so flavorful, I didn’t think it needed bacon. Feel free to add back in!
(2023) Dandelion Food’s Beef Curry Noodles
After last week’s raw green bean salad, this week I’m cooking the beans. I have been craving a hearty stew and will make Stella Dillard’s Beef Curry Noodles and add green beans to her recipe. It’s down below – a long one but delicious and well worth the time. With temperatures in the 40s coming our way, I love having a recipe like this on tap. Just cooking it is warming enough. The AJC ran this recipe in October 2022.
Stella uses leafy greens in her recipe, and any of today’s greens would work just fine. I’m subbing in those green beans.
Dillard suggests that Kaffir lime leaves, fresh spices in small quantities and wide array of yellow curry pastes can be found at Buford Highway Farmers Market. For the curry paste, she recommends reading the ingredient lists and trying a few to find your favorite.
(2023) Crispy Potato, Egg & Cheese Taco
With potatoes arriving for so many weeks (I promise, I am not complaining!) I thought I’d do something different with this week’s and make the Crispy Potato, Egg and Cheese Taco (recipe below) from Ali Stafford of Alexandracooks.com and her book “I Dream of Dinner.” I have some “artisan” tortillas in the refrigerator and this is a great way to use them up – perfect for breakfast, lunch or dinner.
Her note about the recipe: “You only need 1/2 cup of grated potato, so if you are shopping, look for small potatoes. Even a 3-oz potato will give you more potato than you need for this recipe. The key to success here is to not use more than 1/4 cup of lightly packed grated potato per taco — it will be tempting to use more. Try to refrain.”
(2022) Sausage & New Potato Salad with Mustard Vinaigrette
And for the potatoes, I’m going to make this Sausage and New Potato Salad with Mustard Vinaigrette, also from The Cook’s Warehouse. These cooler evenings put me in the mood for dishes with smoked sausage. And it’s a chance to use some of those bountiful peppers from today’s box.