Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette

Accented with mustard vinaigrette and spicy summer greens, this potato salad boasts big, bold flavor.

Ingredients:
1 pound Yukon Gold potatoes, washed and cut in quarters
½ Walla Walla sweet onion, sliced into ¼-inch thick rounds
3 eggs
2 cups mixed purslane, peppercress or arugula greens
1 tablespoon wholegrain mustard
1 tablespoon apple cider vinegar
3 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Place potatoes in a large pot filled with salted water. Gently place eggs in pot. Turn the heat on to medium-high and bring to a boil. Reduce the heat to medium-low and set a timer for 10 minutes. After 10 minutes, carefully remove the eggs and run under cold water to cool. Then drain the potatoes (they should still be slightly undercooked) and set aside.

2. Heat a grill to medium-high, brushing grates with a little bit of olive oil. Grill sweet onion rounds and the potatoes, cut side down, until all are tender and slightly charred with grill marks. Remove to a large bowl, tossing with a drizzle of olive oil and seasoning with salt and pepper.

3. In a large bowl, combine the mustard and apple cider vinegar then whisk in the olive oil. Season with salt and pepper. Also peel the hard-boiled eggs and cut into quarters lengthwise.

4. In a large bowl, combine cooled potatoes, onion rounds and greens, tossing with mustard vinaigrette to coat. Season with salt and pepper as needed, transfer to a large serving platter and top with hard-boiled eggs.

Baby Beet & Carrot Salad with Herbed Crème Fraîche Dressing

This beautiful salad utilizes both the bright baby beets and tender greens.

Ingredients:
Dressing:
2 green onions, minced
1 teaspoon finely minced garlic (about 2 cloves)
1 teaspoon lemon zest plus 2 tablespoons juice
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon coarse sea salt, plus more to taste
½ cup crème fraîche
2 tablespoons minced dill
2 tablespoons minced parsley

1 pound baby beets with greens (about 1-inch thick)
1 pound slender young carrots with greens (about 1/2-inch thick)1 tablespoon extra-virgin olive oil
1 teaspoon minced parsley
Sea salt and fresh ground pepper

Method:
1. For the dressing: Whisk to combine green onion, garlic, and lemon zest and juice, onion and garlic powder, and sea salt in a small mixing bowl. Set aside to marinate for a few minutes. Fold in the crème fraîche, followed by the fresh herbs. Taste and add sea salt as needed. Cover and set in fridge to chill. Just before serving, whisk in 1 to 2 tablespoons water to thin dressing as needed.

2. Preheat oven to 425°. Trim all but ¼-inch of beet and carrot greens (reserve beet greens), and thoroughly scrub vegetables. Set unpeeled beets in a small, 2-inch-deep baking pan. Add ½ inch of cold water and cover tightly with foil. Slide into oven and roast until beets are fork-tender, 20 to 25 minutes. Uncover beets, drain hot water, and set beets aside until cool enough to handle. Slice off beet tops and remove skin under cold running water, either with fingertips or a peeler. (Skin will come off very easily.) Quarter beets and sprinkle with sea salt.

3. Halve carrots and cut on the bias into 4-inch spears. Toss with olive oil and a pinch each sea salt and pepper. Scatter on a rimmed baking sheet and slide into oven to roast alongside beets 10 to 15 minutes, or until carrots just begin to curl up and the edges turn golden.

4. While vegetables cook, rinse and dry beet greens, and arrange leaves on a serving platter. Tuck beets and carrots into the greens. Spoon on the dressing, and finish with a few twists of pepper and minced parsley. Serve immediately.

Smoked Salmon Salad with Spring Greens & Lemon-Dill Vinaigrette

Tossed with a fresh lemon-dill vinaigrette, this salad exudes the light, refreshing flavors of the season.

Ingredients:
1 smoked salmon fillet, chopped into bite-size pieces
4 cups mixed greens, such as Mizuna and baby lettuces
Lemon-dill vinaigrette (see recipe)
2 tablespoons freshly-chopped parsley
2 teaspoons freshly-chopped mint
Olive oil
Sea salt and fresh ground pepper

Method:
1. Toss greens with desired amount of dressing, then taste for seasoning and add sea salt and pepper as needed.

2. On a large serving platter, arrange the dressed salad greens, and top with the smoked salmon and parsley. Garnish with fresh mint.

Potato Salad with Crème Fraîche & Mint

This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

Ingredients:
2 pounds baby red potatoes, scrubbed
1 cup crème fraîche
Zest and juice from 1 lemon
½ cup fresh mint, chopped
1 Anaheim chile, seeded and finely chopped
Sea salt and fresh ground pepper

Method:
1. Gently boil potatoes in a large pot of salted water until tender, then drain. Allow to cool slightly, then slice all potatoes in half.

2. Transfer to a large mixing bowl and dress with crème fraîche, lemon juice and zest, sea salt and fresh ground pepper to taste. Stir in half of the fresh mint and sliced pepper in with the salad, then use the remaining mint and pepper to garnish the finished dish.

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