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Potato Leek Soup
Simple goodness in a soup bowl – what could be more comforting in any season? I love this velvety potato leek soup for lunch, but it’s also the perfect starter for your evening meal. Rich, buttery Yukon Golds lend exceptional flavor and cook up rather quickly. Once tender, there are a couple of options for turning them into your desired level of smoothness. Fresh herbs and edible flower petals along with a drizzle of heavy cream turns this soup into a classic spring dish. During fall and winter, consider topping with frizzled shallots or deeply roasted mushrooms. Whenever you make this potato leek soup recipe, let your garnishes reflect the…
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Root Vegetable Gratin
Spiraled in a baking dish, root vegetables form the base of a delicious gratin that can be served as fittingly for Thanksgiving or any holiday as it can be for an indulgent weeknight dinner. Potatoes give a familiar and comforting flavor while beets, turnips, rutabaga, and other varieties lend a bit more interest, with the choice of customization completely yours. Red beets are particularly delicious, though they do cause the entire dish to become quite tinged with their color. For this reason, you may wish to opt for the golden variety. As a holiday dish, this one disappears quickly and can take the place of mashed potatoes if you are…
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Potato Salad with Crispy Shallots and Red Wine Vinaigrette
Topped with crispy shallots and dressed with red wine vinaigrette, this potato salad is destined for picnics and patio tables though it also lends that summery feel to a weeknight dinner. Scatter the shallots so each scoop includes them or serve on the side and allow everyone to top their own portion. The method for making the crispy shallots is simple and reliable, requiring mainly a watchful eye so they are removed when sweet and golden. A combination of petite yellow and red potatoes mix with roasted bell pepper and plenty of herbs to keep the flavor bright. For the best homemade potato salad, I pick small baby potatoes, peewee…
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Herbed Jalapeño Potato Salad
A bright, creamy dressing made with fresh herbs and jalapeño livens up potato salad and gives it freshness. The mild chile pepper lends crisp flavor more than heat, so it brightens meals with grilled meats and pairs equally well with seafood. Since summer meals at my home often include both, I love sides such as this that work whether you opt for slices of steak, a crab cake, or both. For this creamy potato salad, I start with the smallest baby potatoes I can find, then halve them after cooking for the perfect bite size pieces. A mix of gold, red, and blue potatoes lends beautiful color, which makes it…
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Roasted Potato Salad with Horseradish Dressing
Skip the mayonnaise and let baby potatoes roast in the oven for a twist on traditional potato salad. For this side dish, I heighten the color and natural sweetness of the potatoes before adding a horseradish dressing that’s packed with flavor. It’s not as thick as a mayonnaise-based version, and it can be mixed with the potatoes when they are warm or room temperature. Herbs and capers lend even more deliciousness before the bowl hits the table. I’ve served this dish alongside roasts and haricot verts as well as simple picnic foods. It’s a bit of a side dish chameleon that works with all types of menus. Ingredients 1 ½…
