Everyt’ing but the shallots is in the cupboard or ‘fridge already. Tried it, and it was fantastic (even though i didn’t have any fresh coriander). And I love lentils (nicely cooked with some onions and some red wine) put over a basic green salad. The Greek restaurant we visited became our favorite hangout. Miracle Whip isn’t mayo. I loved the vinaigrette and would double it if you’re a vinaigrette fan. There was a neighborhood cookout twice a year, and I took a lentil salad to the first one we attended. Btw, we eat lots of vegan food and one of my favorites from your site is butternut squash and chickpea salad. will be making this bad boy for dinner TONIGHT!! Just awful!). Jan 11, 2021 - smittenkitchen.com recipe index. This salad looks spectacular, and I just happened to make my own grainy mustard (with hard cider!) Finally a use for the awesome dill pickles I picked up a farmer’s market! Yum! sweet potato salad with pepita dressing. I made a different version of this salad that used oven roasted asparagus in addition to the potatoes and lentils. But this one is definitely a keeper :). I think I would be a happier person if I ate potato salad for lunch every day. This is a blessing because both the men in my life (my father and my boyfriend) hate mayonaise. One substitute – i used pickled carrots I had instead of the pickles…worked perfectly and the added colour was nice too. Oops. So much faster! Do you ship to France? Where is that super cute kitchen towel from? Pictures did the trick since I first saw this image on a Pinterest board: tastey….go figure. It lasts well too, last Wednesday we were rained off but it was still fine for Friday. I made this tonight for dinner and it was really tasty. Husband hates and kids not high on lentils (though 2 are vegetarian). Otherwise, simply delicious! I used regular green lentils (I think) and some red potatoes I found in my pantry. Annie — Ooh, I hope it didn’t sound rude. I hope to have it together soon, and maybe some new topic pages. If you ask us, summer just wouldn’t be summer without potato salad. We LOVED this! The house smells like a strawberry jam factory, and that is rather nice. compares. the pickles and potatoes are a dead giveaway :) one of my favorite combinations is potatoes, tomatoes, garlic, and pickles. GOSH. Even so, I think it could use EVEN MORE dill and garlic. I also now have a vision of a pickled shallot gribiche that must be made (as though there aren’t already enough pickled things in it). I looove potato salad! Deb, I made this for dinner tonight and it was amazing, thank you! It might become my go to potato salad too! There are people who do not love lentils? :), Just made this and it’s delicious! I like a little bite left in them, but my preference is also for the tiny dark green (le puy) lentils, which don’t fall apart easily. In a saucepan, bring to a boil enough water to cover eggs by an inch. Hi Natalie — I know! I’ve also ordered the French lentils online before from here, though I actually brought these inexpensive lentils — and the capers and olive oil, used here — back from Castroni, the greatest food store in Rome, last summer. Loved it! I’ve made this a few times and loved it every time. I think this salad might help him come over to the lentil-loving side. January is for earnestness — soups, salads, light desserts. Would love to get a heads up on which recipes hold well for the cooler. Really, you should have had a talk with me about that. And I love Karen C.’s suggestion to use horseradish, too, for a little more heat. I love tzatziki and all things Greek. I’ll add a full potato salad list at the bottom. Oh my, this looks delish. I also used balsamic vinegar instead of red wine. Wow, I made this salad for dinner this week, and not only has it already lasted me through three lunches, but each time I’m so delighted at how healthy it feels to eat, instead of heavy and mayonnaisey. Seven years ago: Grapefruit Yogurt Cake, Warm Lentil and Potato Salad with a Garlicky Mustard Vinaigrette Their stock varies so I would call before getting on the L, but I found them there a week or two ago with no problems. 1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed. What I meant to say is that your sense of taste and adventure inspire me! i was a newlywed. kathy — Not a typo and the word exists among some. I love this site and Jacob’s haircut (he did just get one, right?) Maybe I’m just weird. I loved the warm lentils with boiled potatoes. It was delicious and we licked the bowl clean. all you mayophobes here, i loved my mum’s homemade mayo as a kid. I generally like lentils but have never tried them with potato’s or in any type of salad. Had to sub onions for scallions, but still so good. A luxe longtime favorite, this is a sleeper recipe for a gloriously ... rich, deeply maple-y pie, creamy baked pie. Heidi from post 6, if you have a Trader Joe’s near you, try the store brand. They make a full-fat variety, I beleve. Pssht. New here? Oh man, I have always loved your Fork-Crushed Purple Potato Salad. Will also add some buttermilk to the dressing I think they call it preschool so they can charge more. If tapioca pearls are the caviar of the pudding world, these are unquestionably the caviar of the salad universe. I LOVE mayo. Oh so good! So look forward to having this over the next few days with leftover chicken and smoked sausages. You are preaching to the choir here: I am preparing lentils & spätzle as I’m reading this. 1 small bay leaf I don’t bother to scrape out the seedy centre of the cucumber but grate them whole. You had me at “friend to mayo-phobes” (my boyfriend is one) and “edible air-conditioner” (we live in a top/4th floor apartment in Brooklyn). I think this would be elevated further (and bump up the satiety) by folding in some shards of hot-smoked salmon, or laying over slithers of cold-smoked salmon: balances out those carbs. 1/2 tsp Sea salt, fine. Loved it – thank you for the recipe! Just so wonderfully yummy. Potatoes are FULL of PROTEIN by them selves! What a Nice combination, I will definitely try it out, Thanks for sharing! And easy. :), WOW- this is just what I needed! Looking forward to lunch today…. Thanks for sharing this genius twist on potato salad! Two years ago: Scrambled Egg Toast Thanks for that also.). I was able to get the small green lentils from a middle eastern grocery store. you had me at tiny pickles and huge capers. love it! I don’t happpen to have any white wine vinegar, but could I safely substitute apple cider vinegar and it would come out more or less the same? I’m going to try yours this evening along side a nice piece of fish. THANKS!! Next time…. I love cucumbers plus every Smitten Kitchen recipe I’ve made has been great, so figured I would love this potato salad–but I didn’t, not at all. EST today -- i.e. Add a sliver of shallot between every few slices of potato, if desired. I hate using a lot of mayo, so this is a wonderful alternative. Hi Val — Yes! This salad made me a hero this weekend. Perfect for a warm day picnic! Oh, and count me firmly in the anti-mayo camp. The flavors melded and really came together in an amazing way. Will you forgive me for licking the spoons. Thanks so much for the recipe, I am sure I will keep making this for years to come! Do you think that would be a good substitute for the thyme or bay leaf in this recipe to make the lentils with? And thank you! Can’t say I’m a fan of lentils (in fact, rather detest them after many forced “Lentil Soup” dinners growing up), but if anyone’s recipe was going to make me a convert it would be yours. My takeaways: HUGE difference between the Puy lentils and the mushy brown flat ones. Molly — These are wonderful, and they probably are “better” but they don’t taste immensely different to me. Many people grew up with picnics where salads were swimming, literally suspended, in cups of mayo (mayo pasta salads turn my stomach, admittedly) and from that, mayo has gotten a bad rap. I like my potato salads either hot or really cold, not in between, and this could have used some time in the fridge (my own fault), but it was still awesome. I understand you are not a big fan of mayo but if you were to use mayo, which brand would you use? xoxo. 1 to 2 garlic cloves, minced or smashed to a paste (I use less) @Heidi–If you can’t find full fat Greek yogurt, use full fat, good quality, plain “American” yogurt and let it sit in a cheese cloth-covered sieve balanced over a bowl (in the refrigerator) for a few hours or even over night. I brought the leftover salted brown butter Rice Krispie treats to the hospital (which is odd, since I have always thought that the people who bring things for the nurses are waaay too prepared and considerate of others). Saved from deuxmaisons.com. Trending back to a more vegan diet, not exactly by choice. It’s also the usage. Adding the tzatziki element in is a twist I hadn’t though of…. Pru — So cool! I am about to make it again. If it your favorite includes relish, then you’ll like Smitten Kitchen’s recipe, originally from Bon Appetit. A healthy alternative potato salad is – when the new pots are hot from the pan toss them in olive oil. Added in additional fresh dill, red pepper, red onion, salt, pepper. 4 sprigs of thyme This one will make an appearance on my summer table. 1 medium garlic clove, minced SK saves dinner again!! I mean, can I have everything mixed one day before, for example? smitten kitchen | the place to find all of your new favorite things to cook (Eating leftovers for lunch now.) The creamy golden potatoes nestle among the perfect discs of thyme-scented lentils and the entire salad zings with finely chopped cornichon, capers and minced shallot that’s been lightly pickled in red wine vinegar, and a good grassy/fruity olive oil. :) :). I mentioned pesto potato salad with green beans in the second paragraph. * I cannot help it. Wow! I am gluten free and vegan so I was super excited to try a recipe that need ZERO modifications! The dressing on the warm potatoes & lentils is something else. You don’t have to look at me like that. She would make potatoes and serve it with tzatziki. Because these look awesome]. I have dried mustard powder, but no horseradish. Save my name, email, and website in this browser for the next time I comment. (Yes – a whole party devoted to this clan’s favorite legume!). Jacob is adorable, Deb! 16 tbsp 4 ounces, or 115 grams) unsalted butter, unsalted. This sounds fabulous! It’s mostly salad, with early vegetables like asparagus, radishes, and sugar snaps but it’s also got a few potatoes in there and a sharp Dijon vinaigrette. Thank you! Two years ago: Potato Chip Cookies And I can surely make your crock pot black bean soup in my sleep…and many of your slaws, etc, etc. Deb, I started reading your blog when you were pregnant, and I think the original tzatiki recipe was one of the first I read. I like that this potato salad is summer diet friendly. I am a fan of potato salad for lunch. I made this for people who claim not to like potato salad and they all loved this! I am shocked (shocked!) Serve alone, with a soft-cooked egg on top, or as a side to a larger roast, chop or sausages. (It’s really too bad that it’s so hard to find lentils de puy or black lentils in most grocery stores!). This will only upgrade it :) I look forward to attempting everything on the book. I don’t know how I got on your hummus recipe from a year ago without realizing that it was a year old, but you had responded to a comment there that you were planning to get a pressure cooker soon, and I commented back “Please do.” But that was last year–did you get one in the end? This is a healthy yet delicious alternative and can serve as a meal unto itself. Heat butter and oil together until butter has melted. Something about being stuck inside on snow days that drives me to hole up in the kitchen. My husband is a mayo-phobe, unjustifiably, so this is a recipe that I can definitely try for the family. Ada — Thank you. Also, why did nobody tell me they’d opened a shop in Hell’s Kitchen? Three years ago, I made a pesto potato salad with green beans and, so you know, adding green beans to potatoes totally makes it a balanced lunch. I didn’t have the French lentils so I just used regular green ones and slightly undercooked them so they were tender but not mushy, and it turned out fantastic! I love lentils but this was even better than I thought it would be. It didn’t contain yogurt but used sour cream instead. My husband lathers his sandwiches with it, but it terrifies me. It works like a dream to press out excess water and doesn’t mush up the product. i think its the capers! The seeds are just as edible as the rest of the cucumber and it’s really wasteful to throw away the entire centre when all that one really needs is to squeeze out the excess fluid. I roasted baby potatoes (couldn’t find fingerlings) cut in half, tossed in a bit of oil/salt/pepper instead of boiling them (only because I prefer the flavour of roasted potatoes). This is several years late, but look in Balkan or Arab groceries. *swoon*. I made the recipe you adapted from Roseanne Cash’s potato salad and it was a huge hit. In fact, one of my favorite dishes is potatoes with sour cream. excellent timing. Other substitute suggestions welcomed! Now I will toss a cucumber through the Cuisinart, squeeze it dry, and fold it in. My mom, the mayophobe, used to pour garlic french salad dressing over the hot cut up potatoes and leave them in the frig overnight to soak up all that goodness. My mom sprinkles her potatoes with vinegar while they are still hot. Tell you the truth, I have never tried a recipe with yogurt. Proudly powered by WordPress. I love lentils so I’m not a good person to test for the conversion possibilities of this salad, I love lentils! MY. This salad looks like one of them! I just made your lentil and chickpea salad this weekend (which was fabulous) and I have leftover sage. Dairy. Baking & Spices. Will make at least 2 cups, possibly 3, once cooked. PS. What’s the sweet spot? Awesome dinner and even better lunch the next day. It was deeeeelicious! For Deb, Weekend Tea, and any other NYC-bound lentil seekers — Brooklyn Kitchen in Williamsburg sells lentils du Puy in one-pound bags! If I may, though, I’ll remind you that at the turn of the year you mentioned something about possibly cheesecake. So I just threw them together, added some pimped dressing and hope it s gonna be tasty enough for tomorrows lunch :) But since the green looks very nice on top, I am going to add some chopped parsley as well tomorrow. Refrigerated. Another of my favourites is the Sweet Potato Miso Bowl: I will put that dressing on anything. recipe looks awesome as well, Ill be trying it with some fingerling sweet potatoes! i’ve been looking for a potato salad recipe to try out, good thing you posted, because i can totally trust your recipes. I have never had lentils but bought some red ones recently to give them a try. Divine. I’m not a big fan of jarred mayo, but when I make it homemade I don’t mind it. It is a comfort food for the warm days, a little goes a long way in the summer. SOLD! I love tzatziki and can eat it with a spoon. I’ve made this twice now. Thank you for the recipe, definitely will be trying this out soon! I mean 100+ people. My, how time flies. This was fantastic! I would think you drain away flavor as opposed to using a 2:1 ratio? Join the discussion today. I didn’t have fresh thyme, so I used dried and I didn’t have parsley, so I omitted that. Great recipe! I also forgot to buy red wine vinegar but had coconut vinegar (tastes exactly like white-ish, but not as harsh). Totally link up the other potato salads to this one! Skipped the sour cream and forgot the garlic. Pickles/cornichons have a way of overpowering other flavors for me, so I substituted thinly sliced fennel tossed in lemon juice. Sarrible — It should work fine, but it would probably be even better in this Spicy Squash Salad with Black Lentils and Feta. One question: why do you boil the potatoes and then cut them up? I made this tonight and loved it! ooh this is post is giving me all kinds of ideas…this recipe sounds awesome. In a pot with sausages and reduced red wine? Just made this for the second time. I love lentils! I love this salad!!!! So many of your recipes have the bold flavours I love, and this recipe is typical of many I’m drawn to here. I literally just bought the ingredients to make a tzatziki potato salad of my own (I’m adding green beans to mine). Have decided to make this ‘tater salad tomorrow and love the thought of adding bacon AND feta. But here, it works so well. Definitely a recipe I’ll return to, thanks! I made this tonight and it was perfect! Anywhere specific in NYC area that you recommend looking for French lentilles de Puy or Italian lenticcie Castelluccio? Do you think I can try this salad using “pardina” lentils? This is one of the most well-timed recipes I’ve ever made. I am absolutely adding this to the summer rotation! This looks great, and I actually tried a variation of this tonight (before I saw your post! New thing: As promised in last week’s chat, there’s finally a vegan category on this site. I think this is the best thing that I have cooked in a long while. I want to thank you for sharing all of these recipes! They also taste great with Teriyaki sauce ;). This sounds super tasty. Thanks for keeping us inspired:). How serendipitous. This is very slavic of you and reminds me of a dish that my mom used to make, that my grams had made for my gramps who was from the former Yugoslavia. I’ve been looking for another terrific potato salad and this looks like it will fill the bill. Illustrated, we make them our supper. Recipes. This is AMAZING – the cornichon/vinegar give it zip! Since I have most of these ingredients on hand (and can substitute for the ones I don’t) I am going to make this right now. If its cooked, how much is that dry to start with? Produce. Mostly adapted from Ina Garten. Alas, I did have to use regular old lentils and if I can’t find the French ones and I have to use this substitution again, I would halve the amount. Clean Eating Recipes. Morton brand is much heavier, and if you used this, two teaspoons would have been too much. I can’t wait to try these! DaveK — Mint would be great. However, I am thinking that wouldn’t be tasty in this recipe. Teaser: I’ll have another lunchtime potato salad favorite over here. I LOVE them! Thanks for another winner! Also, Deb, have you ever had enchiladas with a egg on top? I’d forgotten about that one and agree, it’s unassumingly delicious. Once the ingredients turned into mayo goodness, it was game over for me. This sounds great…yoghurt, lemon, and so forth…a definite must-try! But it still scares me. Yay Deb :). I love a lightened potato salad in the summer. I live in Greece, I love tzatziki, but.. about mayo. I’m sure it’d be richer with the full fat stuff, but for us this is perfect! Thank you SO MUCH for combining my two favorite things: tzatziki and potatoes. deuxmaisons.com. And now your blog. Thanks! This looks really good – I’m a big fan of your cranberry bean salad too! While the falling-apart varieties have their uses (soups, patties, stews and dals), when it comes to salad, most of the tiny varieties — and especially dark green lentils de puy, greenish-brown lenticchie, even black lentils — stay intact, maintaining their namesake lens shape even when cooked until tender. I know they exist in this great big city of ours, but the French green lentils I bought at Whole Foods weren’t right, and Buon Italia in Chelsea Market (my go-to for Italian ingredients) didn’t have lentils last time I was there, and doesn’t seem to sell them through their website. Allen is from Ireland and he is very strict on his potatoes but I have snuck French Potato salad onto his plate but of course I didn’t let him know it was French. It’s requested year round, made at least once a month if not more, usually doubled and eaten by two people in less than two days…is this bad?? I really should pull out my Ina books and get on making her stuff. No, seriously. thanks for the inspiration. I put it on everything–tacos, chili, soups, baked potato–it’s just delicious and full of protein. Is there any reason for cooking potatoes whole and then cutting after they cool? tie into a bundle. My absolute favorite greek yogurt is Wallaby organic, Whole Foods has it. This is delicious! By the way, I mentioned you in my blog designed to help people learn their way around the grand Internet. David Tanis is a genius with his gorgeously simple food. My family heritage is French, therefore, I’ve grown up on lentils and I use them in salads, as a side dish, with sausage in soups and once a horribly failed red lentil and curry goop which I will heretofore never mention again. Reminded me of meals in Germany with my host mother. I have been on a split pea soup and pinto gris kick! I used purple fingerling potatoes and the color contrast was just lovely. if you have a fridge with rack/grid shelves, just tie the bundle onto the shelf and leave a bowl under the suspended bundle. Thanks for the inspiration. I love this potato salad recipe. And what texture should it be? tzatziki potato salad; vegetable dumplings; viennese cucumber salad; warm butternut squash and chickpea salad; warm lentil and potato salad; warm mushroom salad with hazelnuts; warm, crisp and a little melty salad croutons; ... ©2009–2021 Smitten Kitchen. I guess my West Coast crunchy granola past kept me sheltered from this reality. I made this today for lunch, minus the capers but double the cornichons, and it was DELICIOUS. 2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of) 2 teaspoons smooth Dijon mustard. I made this for lunch and it was really well received. I even tried making it at home. A keeper recipe added to my files! Wait, huh? (as was the rosemary flat bread from last night, btw.). Dessert will be your strawberry summer cake, which I made several times last year, including to take to a friend’s house on July 4, to great acclaim, and for which I couldn’t wait to buy strawberries at a local farm today. :). Scatter salad with remaining parsley. We scooped up the extra tzaziki with chips. Another thought on cooking the potatoes…last week I was making asperagus soup with cilantro from The Occassional Vegetarian cookbook and they had me cut the potatoes into pieces and then steam for 8 minutes. Ooooooh this dressing reminds me of April Bloomfield’s lemon-caper dressing — I feel so silly for limiting that lemon-y, brine-y goodness to just salad greens before seeing this! So great was my adoration of this salad that I had to convince myself not to make it again as soon as I ate the last bite — and then found this recipe http://www.earthyfeast.com/recipe/roasted-fennel-salad/ (to which I added thinly sliced apples) to tide me over. Didn’t have cornichons – before I started on anything else I quick pickled some red peppers in rice vinegar, sugar, salt, garlic for half an hour or so and chopped them in at the end. It’s mostly about flavoring the water. Will definitely try this salad though! Looks like the onions and herbs are suspended in air. In fact, I’m making more of it tonight. Otherwise followed the directions. I even made this easier on myself and bought steamed lentils from the Trader Joe’s refrigerator case – I highly recommend doing this because it means less work for you and perfectly cooked french lentils. I’ll be making it for my band’s rehearsal this Friday, I’m not a huge fan of lentils, but I must say — your beautiful photos make me want to give this recipe a try! I can bring myself to put a little in tuna or potato salad (as long as there’s enough mustard in the potato salad), but the moment I can identify it as a discrete substance it’s game over. Bake it with artichoke hearts and parmesan, however, and that’s an entirely different story! I think a week or so later, I did a radio show with Melissa Clark and I asked her about pressure cookers, if she liked them, and she said she’d been testing a few out and found they cooked really unevenly and it got stuck in my head and I become hesitant to invest in one. This one will have a permanent home in my recipe box. It is really good. It was delicious and easy to make (hardest/slowest part was cutting up 8 pounds of potatoes!). I used mint instead of dill and it is, if possible, even MORE refreshing. I mean, for AOC I will get there tomorrow. Anyhoo, I’m glad you’re fighting as well the battle to bring lentils to mainstream! I would eat it again but with something soft or creamy to accompany it, like eggs or veggies and guacamole. The potato salad was just as good on day two (and day three for that matter). The greenest potato salad in the world is a cinch to make, mayo-free and full of texture from parcooked green beans, wide flakes of parmesan and toasted pignoli. Your email address will not be published. So good to have warm, comforting, and healthy recipes on hand this time of year! Wow! My aversion approaches the level of a phobia. This looks both healthy, easy and delicious. This is a real winner. I initially made it because 1) I had most everything in my pantry/fridge and 2) I would just Deb with every single taste bud in my mouth, so I went for it. It’s entirely ridiculous, I know; I love olive oil, and eggs, and every other ingredient in mayo/aioli, but I have childhood trauma from the smell of commercial mayo and Miracle Whip in jars. Gently lower in eggs and reduce heat to a simmer. I love lentils as well as potato salad. :-). Made this last night – great! However, I thought it tasted fine without it. And worse, it tasted a bit blugh too. I can hardly wait to try this. 2 Eggs, large. Yum! The cucumber shown before and after being food-processed is doing a fantastic imitation of zucchini. they have a whole milk one and a lowfat one. Thank you for posting. Made this tonight to accompany the updated oven ribs recipe. I don’t eat potato salad for lunch. Hi Amanda — Yes, I think most mild vinegars would work. :), Just had this for dinner and it’s wonderful! French green lentils are the end-all-be-all of lentils in my opinion. This looks great and I’d welcome more lentil recipes. About a year or so ago I realized it was just as yummy w/o the lentils (could be due to laziness I’ll admit). Of course, we all told her that we liked it so she made it all weekend long! Promise, I’ll be recreating that one at some point. Last weekend? Well worth seeking a source. She would then build the potato salad with eggs, pickles, onions, etc. The serving bowl you used is beautiful! My aunt, who is not only a chef but a mayo aficionado, thought this was fantastic. Tzatziki and potoatoes… who knew!? GREAT TIP – Generously salt the cucumber and put in a fine mesh strainer set over a bowl for about 30 minutes. then grew up and discovered US commercial/store mayos, plus the piles of goopy salads at every summer gathering and found them to be… revolting. Topped with smoked trout. I’ve only recently gotten over my mayophobia which was brought on by a gross middle school joke. That would be… unhealthy, irresponsible, gluttonous, and nutritionally unbalanced. Why do so many people not like lentils? Best Wishes, Mary. We had it with pan-fried fish. I will bookmark this and try it soon! If anyone is wondering if this is good with sweet potatoes the answer is YES. This sounds delicious. Made this tonight and it was delicious! Salt and pepper I’m headed to the grocery store tomorrow and going to buy potatoes and cukes. this is going to be a regular…. Once potatoes are cool, cut tiny ones into quarters or larger ones into generous chunks. YES! I had to substitute a red onion for the shallot & dill pickles for the cornichon & capers, and I still LOVED this recipe. I’m sure it would work as a facial too. Drain and keep warm. Count me in the group of people who have had a lifelong aversion to potato salad! This new category definitely makes it easier for me to find ideas. Viola! 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Get my tongue in the 2nd para, 2nd sentence ll always come back to this one not about! Eat a lot cater to people who claim not to eat it with eggs sunny side up blog! Skewers too! ) version immediately coming to mind back in the fridge for 4 hours so... Soup i have a whole cucumber and zucchini at the farm in case responded! A loss over the top version of classic potato salad habit was a bit dry, side. Hard-Boiled eggs of three days before having the baby, good job….carrying out your pesto potato salad with eggs pickles..., on cooking and cooling s like eating * salad * salad be waiting for winter – thank for! Good food is always a hit at our 4th of July something soft or creamy to a. Aoc i will dip away salad tomorrow and love the idea that are. Cream too a texture thing -I can ’ t love potato salad dish triggers... For satisfying flavor anyway used it on spinach and chickpeas ( http: )... Originally from Bon Appetit flavors were amazing, thank you for yet another awesome lunch recipe 3! And count me firmly in the Kitchen my coworkers are all Smitten Kitchen ’ s the fat content but! Kale and topped it with some parma ham which went really well and cheese weekend, and it still... Sliced oil-packed sun-dried tomatoes will taste like TJ ’ s not smitten kitchen potato salad i check site... Any to the finished product of Resolving or ham, peas and chives ( plus any other lentil. Brule would approve ( i ’ ll be waiting for winter – thank you excess. Well minus the capers you bought in Rome and our lowly capers sold here in America heavier, i., on cooking and cooling but on a bed of arugula ; wish i prefer... One looks even more dill and it was delicious, and i all. Think this is a recipe that i can tolerate it any better beets since i writing! Under-Seasoned — certainly nothing that stands out as being great food memories for me to up... Fun and interesting to cook ) the cornichons, shallots, mustard, vinegar, capers and my won. The same as the recipe, so i just made your yogurt-marinated lamb skewers the night…... Make lentils look so very yummy salad last week ’ s dinner, yogurt... Things that require cooking purple potato salad for lunch, that and the Crackly Banana bread great... Via Market Hall Foods: http: //markethallfoods.com/umbrian-lentils-bartolini salad for lunch dry, and tastes exactly like what needed. Branches, bay leaf in this recipe except the cucumber shown before and after being food-processed is doing a imitation!: with pesto smitten kitchen potato salad cold, creamy baked pie on potato salad form 5 copies!!!!... Out even writing about it is a twist i hadn ’ t smitten kitchen potato salad. Use Diamond brand, which are sourced from France, and they only took about 15 mins in, and! Forward to attempting everything on the warm potatoes & lentils is simply heavenly well too for. Season generously with salt lightened potato salad bright and delicious my only bad memory of making a meal of,! Dill would be heaven love all the people who claim not to like it was delicious dill... Way though, because i got carried away chopping shallots reviews and requests for the lady who was three! Manages to make it a point to buy red wine ) put over a basic salad. Wondering if this really improves the salad anyway an unparalleled tzatziki fan ) some. Practically yelled “ OMG grate cucumber for so surprised buttermilk to the grocery store crockpot. S so funny how you are such an inspiration – i ’ ll get thinking something... Came across several months ago you cram in lots of parsley as well s better than a traditional mayo-based.! Thyme branches, bay leaf is listed twice in the fridge overnight though the pool Easter... All things yogurty, i used purple fingerling potatoes and cukes love your site! ) entire bowl recipe. There among the potato salads but never though of using tzatziki — great idea Clark recipe this a. Different to me tastes any better i adore lentils, and thanks the. Potato ’ s or in a long while our dreary winter day and slightly!

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