A classic potato salad recipe from Southern Living. Sometimes it’s good to be reminded that there’s a reason the classics are just that.
Fresh Herb Potato Salad
potatoes
Grilled Chicken and Potatoes with Tomato and Cucumber Salad
This recipe comes from the March 2013 edition of Fine Cooking magazine. The combination of olive oil, lemon, anchovy and garlic is one of my favorite marinades for any kind of grilling. If you have a little time, you can use the vinaigrette to marinate the chicken for up to 4 hours before grilling. Delicious.
Potato and Green Bean Salad
Today’s box held the first potatoes of the season – always a big hit in our household. With the green beans, tomatoes, zephyr squash and cucumber, it totally looks like summer now in my kitchen.
This recipe is adapted from “Herbivoracious” by Michael Natkin. Got basil pesto on hand, or some other version? Use that.
Herbed Summer Squash and Potato Torte
This recipe came from this June’s Bon Appetit. Feel free to chop up one of your Riverview onions in place of the green onions called for here.
Grilled Salt and Vinegar Potatoes
This recipe comes from Martha Stewart by way of Serious Eats. Love the idea of grilling potatoes.
Sunnyside Eggs on Potato Pancakes
Adapted from a recipe that came originally from The Splendid Table.
Potato and Greens Cakes with Rouille
Last January, Bon Appetit featured a recipe for Potato and Kale Cakes. I’ve adapted this to use collard greens (and/or the tops of your kohlrabi and your turnip greens). It makes a beautiful entrée and all the parts can be made ahead of time, leaving just the cakes to be sautéed when you’re ready for dinner. Try sweet potatoes instead of white potatoes. Ought to be just as good.
Potato and Rutabaga Gratin
Adapted from a recipe in the November 2011 issue of Saveur magazine. Potatoes and rutabagas are a great combination.
Smoked Spanish Potatoes
If you need a new idea for squash and basil, try this recipe for Squash and Ham Ribbons adapted from the folks at Good Housekeeping, The pesto uses mint along with the basil, pistachios for the nuts and no cheese. It’s a nice variation on the traditional version. (And would be delicious along with your favorite potato salad recipe.)
notes about potatoes
