Sweet Corn & Roasted Potato Salad with Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)
Ingredients:
3 pounds fingerling potatoes, scrubbed and halved or quartered if large
¼ cup minced parsley
2-3 tablespoons olive oil
2 cups sweet corn kernels, cut from the cob
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 bunch fresh basil leaves, chopped
¼ cup feta cheese, crumbled
¼ cup toasted pine nuts
For dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Place the potatoes in a heavy roasting pan, drizzle with olive oil, stir to coat. Salt and pepper generously and add chopped parsley. Roast the potatoes until tender and starting to brown, turning once or twice, about 20-25 minutes. Remove from oven and cool to room temperature.
2. When potatoes have cooled, combine together with the corn kernels and sun-dried tomatoes.
3. For the dressing, combine the ½ cup of olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl. Toss the potato mixture enough dressing to coat lightly. Stir in the basil and feta cheese gently, season with salt and pepper and garnish with toasted pine nuts. Serve at room temperature.
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Buttermilk Ranch Potato Salad
Tossed with a plethora of fresh herbs including cilantro, dill and chives, this potato salad is incredibly fresh-tasting.
Ingredients:
3 pounds baby red potatoes, cut into 1-inch pieces
â…“ cup coarsely chopped fresh cilantro
â…“ cup coarsely chopped fresh chives
â…“ cup coarsely chopped fresh dill
¾ cup well-shaken buttermilk
½ cup plain Greek yogurt
â…“ cup mayonnaise
â…“ cup finely-chopped scallions (green parts only)
3 cloves garlic, finely chopped
1 teaspoon kosher salt, plus more as needed
Black pepper
Method:
1. Place 1½ to 2 inches of water in the bottom of a large pot. Place a steamer basket in the pot and add the cut potatoes to the basket. Bring the water to a boil over high heat and then reduce the heat to medium-high. Cover and steam the potatoes until knife-tender, stirring once or twice to ensure the potatoes in the center are evenly cooked, 25 to 30 minutes.
2. Transfer the potatoes to a large bowl. Let cool at least 30 minutes before dressing; the potatoes should be room temperature. Meanwhile, make the dressing.
3. Place the cilantro, dill, and chives in a medium bowl and stir to combine. Remove 3 tablespoons of the mixture to a small bowl and set aside for garnish.
4. Add the buttermilk, yogurt, mayonnaise, scallions, garlic and 1 teaspoon salt to the medium bowl of herbs. Season with pepper and whisk to combine. Refrigerate the dressing until the potatoes are ready.
5. Pour the buttermilk dressing onto the potatoes and fold it in gently until the potatoes are fully dressed. Taste and season with salt and pepper as needed. Transfer to a large serving bowl. Scatter the reserved herb mixture on top.
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Smoky Potato Salad with Bacon and Barbecue Sauce
The mayonnaise dressing for this potato salad gets a hit of smoky-sweet flavor courtesy of crispy bacon and barbecue sauce.
Ingredients:
4 pounds fingerling potatoes
½ pound bacon
1¼ cups mayonnaise
2 tablespoons barbecue sauce
2 tablespoons spicy mustard
2 tablespoons sherry vinegar
2 celery ribs, diced
1 small red onion, diced
¼ cup chopped parsley
Sea salt and fresh ground pepper
Method:
1. In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half.
2. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
3. In a large bowl, mix the mayonnaise with the barbecue sauce, mustard and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.
4. Add the celery, red onion and parsley to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and then serve at room temperature.
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Grilled Corn Salad with Sweet Peppers
This warm salad is crisp and crunchy, boasting a wonderful smoky flavor from the perfectly-charred corn and peppers.
Ingredients:
4 ears sweet corn, shucked
2 sweet peppers, halved and seeded
2 ½-inch-thick onion slices
2 garlic cloves, minced
3 tablespoons heavy cream
2 teaspoons sherry vinegar
1 teaspoon chopped oregano
1 tablespoon finely-chopped chives
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan over medium-high heat. Place corn on the grill rack; grill 20 minutes or until charred here-and-there, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes, then cut corn kernels off cobs, encouraging clusters to stay intact, if possible.
2. Meanwhile, place the peppers and onions on grill rack, and grill 4 minutes on each side. Remove from the grill and coarsely chop both the peppers and onions.
3. Combine the chives, cream, oregano, vinegar and garlic with a healthy pinch each of salt and pepper in a large bowl. Add peppers, onions and corn; toss gently to coat. Serve warm.
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Oven-Roasted Shiitake Mushroom & Vegetable Salad
This room temperature salad is also wonderful served over grilled slices of polenta.
Ingredients:
1½ pounds baby Shiitake mushrooms, washed
1 large sweet onion, cut into large chunks
â…“ cup olive oil, divided
1 medium zucchini
6 fresh plum tomatoes, seeded and halved
¼ cup balsamic vinegar
¼ cup sliced fresh basil
3 cloves garlic, crushed
Pinch of hot red pepper flakes
¼ cup chopped fresh parsley
Sea salt and fresh ground pepper
Method:
1. Place mushrooms in a large bowl with onion wedges. Add 4 teaspoons olive oil; sprinkle with salt and pepper to taste. Toss well. Arrange in a single layer on large shallow baking pan and roast uncovered on bottom shelf in 400° oven for 15 minutes, stirring occasionally.
2. While the mushrooms and onions are roasting, cut zucchini in half lengthwise and then crosswise into 1-inch pieces and place in the same bowl and add tomatoes; toss with remaining olive oil and salt and pepper to taste. Place tomatoes cut side up on another baking sheet with zucchini and roast in oven with mushrooms for another 15-20 minutes or until softened and sizzling. Remove vegetables from oven and spoon into a large serving bowl.
3. In a measuring cup combine the vinegar, basil, garlic, hot pepper flakes and parsley and pour over warm vegetables. Toss lightly; serve at room temperature as side dish or on grilled polenta for main course.
Tip: You can also prepare the vegetables in a grill pan on the barbecue.
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Purple Potato Salad with Baby Fennel
Fennel adds a subtle anise flavor to sweet, mild purple potatoes in this beautiful salad.
Ingredients:
2 pounds Russian Blue potatoes
¼ cup olive oil
2 tablespoons white vinegar
1 garlic clove, minced
2 cups mustard greens, torn
1 cup fennel fronds, sliced
Sea salt and fresh ground pepper
Method:
1. Place the potatoes and salt in a large pot and cover with cold water. Bring to a boil, then reduce heat to low. Partially cover and simmer until potatoes are tender but not mushy, 15 to 20 minutes, depending on the size of the potatoes. Drain and cool slightly. When cool enough to handle but still warm, cut potatoes into large bite-size pieces. (The salad should be chunky).
2. Transfer the potatoes to a large bowl. Add the oil, vinegar, 1 teaspoon salt, and black pepper. Toss to coat. Add the garlic, mustard greens, and fennel. Toss to combine and slightly wilt the greens. If the salad is too dry, add a little more oil to achieve desired consistency. Taste for seasoning, and add more salt if desired. Serve at room temperature or chilled.
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Potato Salad with Apples & Walnuts
This crisp potato salad will be especially beautiful with this week’s Magic Myrna fingerling potatoes.
Ingredients:
2 pounds fingerling potatoes
6 tablespoons crème fraîche
1 tablespoon apple cider vinegar
1 tablespoon whole-grain mustard
1 cup chopped apple
4 stalks celery
½ cup roughly chopped toasted walnuts
½ cup roughly chopped fresh flat-leaf parsley
Sea salt and fresh ground pepper
Method:
1. Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.
2. In a large bowl, whisk together the crème fraîche, vinegar, mustard, and ¼ teaspoon each salt and pepper.
3. Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the apples, celery, walnuts, and parsley.
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Heirloom Tomato Salad with Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Ingredients:
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 heirloom or other summer tomatoes, chopped
2 small ears of corn, shucked, blanched and kernels removed
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Arrange the sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from onion, allow to cool, then roughly chop.
2. In a large bowl, add the chopped tomatoes, corn kernels and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.
3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.
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Chili-Lime Sweet Corn Salad
Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.
Ingredients:
4 ears sweet corn, shucked
1 red Bell pepper, seeded and diced
1 jalapeno or Anaheim pepper, seeded and diced
½ Walla Walla sweet onion, minced
2 tablespoons fresh cilantro or parsley, chopped
2 limes
1 teaspoon chili powder
Sea salt and fresh ground pepper
Method:
1. Preheat grill to medium-high and grill corn, rotating every few minutes, until entire husk is slightly charred. Remove from heat and allow to cool.
2. In a large bowl, set each piece of corn stem end down and using a sharp knife, cut kernels from the cob. Add chopped peppers, onions and cilantro or parsley to bowl.
3. In a small bowl, prepare the dressing by zesting the limes into a bowl, then juicing. (You’ll need about ¼ cup lime juice for reference.) Whisk in chili powder and salt and pepper to taste. Toss dressing into corn salad to coat and check for seasoning again before serving.
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Summer Roasted Vegetable Salad with Smoked Chicken & Blue Cheese
This room temperature salad is both crisp and refreshing, topped with all-natural smoked chicken.
Ingredients:
1 pound mixed summer greens, such as escarole, frisée and Cegolaine baby red butter lettuce, washed
½ pound fingerling potatoes, scrubbed clean and sliced in half
½ Vidalia sweet onion, peeled and sliced into rounds
½ pound Tokyo Market turnips, washed, peeled and quartered
2-3 tablespoons olive oil
Sea salt and fresh ground pepper
2 red radishes, washed and sliced into thin rounds
½ pound smoked chicken, shredded
½ cup Westward blue cheese, crumbled
For dressing:
¾ cup cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, peeled and minced
Fresh ground pepper
Method:
1. Preheat oven to 400°. On a sheet pan, tossed potatoes, turnips and sweet onions with 2-3 tablespoons olive oil, seasoning well with salt and pepper. Roast in oven for 20-25 minutes, until vegetables are tender. Remove from oven and allow to cool to room temperature.
2. Meanwhile, whisk together dressing ingredients in a small bowl.
3. To serve, line salad plates with a bed of summer greens, topping each with a helping of cooled vegetables. Then, top with a helping of smoked chicken and a smattering of sliced radish. Drizzle each salad with desired amount of dressing and crumble blue cheese over top. Grind additional pepper over each as desired.
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