The soft-boiled eggs combined with just a touch of mayonnaise and Dijon mustard serve as the creamy base of this potato salad; the cornichons adds tartness; the celery hearts, red onion, and lemon juice bring a variety of tart, bright flavors; and the smoked paprika contributes a rich, smokey component. And
everything is better with bacon.
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- serves 8 - Adapted from Boy Meets Grill by Bobby Flay. Ingredients 2 pounds new potatoes (16 to 20 small) 2 cups mayonnaise 1/4 cup Dijon mustard 1 tablespoon puréed canned chipotles. (To make chipotle purée, process canned chipotles...
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- serves 14 to 16 - Adapted from Peace, Love, and Barbecue by Mike Mills and Amy Mills Tunnicliffe. A slightly more exciting alternative to your typical potato salad. Ingredients 8 medium sweet potatoes (about 3 1/2 pounds) 1 cup...
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I am going through a period of less-than-fantastic eating not because baby is demanding unhealthy food but because I am having trouble motivating to plan and cook dinner. It’s an early springtime thing, I think. It’s tempting to goof off...
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At the farmers' market this weekend, I ran across some bright, fluorescent-hued spuds unlike any I’ve encountered before. Sure, I’d had red potatoes before, but for some reason I had missed red and purple potatoes that were red and...
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I've been making potato salad for a friend's July 4th picnic for a zillion years now, and until now I haven't come up with a definitive potato salad. But this year, I am going to make my slightly altered...
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