Lemon Tzatziki Potato Salad

Lemon Tzatziki Potato Salad

The mission continues to add more side dish recipes and this one is a tasty find indeed. Summer BBQ's are still in full swing and this would make a delicious addition to the selection of side dishes at your next grilled meal. It's also terrific way to use leftover potatoes from Sunday dinner and serve with your leftover roast beef, chicken or pork for Monday lunch or dinner. It's also a good way to use up any leftover tzatziki from a personal favorite meal of mine, Chicken Souvlaki with Lemon Mint Tzatziki 

• 2 1/2 pounds red skinned potatoes, cut in 1 to 1 1/2 inch chunks

Wash the potatoes well and gently boil them in salted water until they are fully cooked. Drain and cool the potatoes in a single layer on a parchment lined cookie sheet.

For the dressing, you will need to strain some plain yogurt. I do this in a colander lined with coffee filters suspended over a larger bowl. I often do this overnight to get as much liquid out of the yogurt as possible but a couple of hours should suffice. One cup of plain yogurt should produce about a half cup of strained yogurt.

Mix together well:

• 1/2 cup strained yogurt
• 1 clove finely minced garlic
• 3 inch piece of cucumber, de-seeded and diced small
• 1 tbsp lemon juice
• 1/2 tsp lemon zest, finely minced
• pinch of salt and pepper to season 

Chill the salad for at least an hour before serving and if you like, garnish with 

• crumbled feta cheese
• lemon zest

Lemon Tzatziki Potato Salad

The mission continues to add more side dish recipes and this one is a tasty find indeed. Summer BBQ's are still in full swing and this would make a delicious addition to the selection of side dishes at your next grilled meal. It's also terrific way to use leftover potatoes from Sunday dinner and serve with your leftover roast beef, chicken or pork for Monday lunch or dinner. It's also a good way to use up any leftover tzatziki from a personal favorite meal of mine, Chicken Souvlaki with Lemon Mint Tzatziki 

• 2 1/2 pounds red skinned potatoes, cut in 1 to 1 1/2 inch chunks

Wash the potatoes well and gently boil them in salted water until they are fully cooked. Drain and cool the potatoes in a single layer on a parchment lined cookie sheet.

For the dressing, you will need to strain some plain yogurt. I do this in a colander lined with coffee filters suspended over a larger bowl. I often do this overnight to get as much liquid out of the yogurt as possible but a couple of hours should suffice. One cup of plain yogurt should produce about a half cup of strained yogurt.

Mix together well:

• 1/2 cup strained yogurt
• 1 clove finely minced garlic
• 3 inch piece of cucumber, de-seeded and diced small
• 1 tbsp lemon juice
• 1/2 tsp lemon zest, finely minced
• pinch of salt and pepper to season 

Chill the salad for at least an hour before serving and if you like, garnish with 

• crumbled feta cheese
• lemon zest

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Warm Honey Dijon Potato Salad

Warm Honey Dijon Potato Salad

One of the biggest requests we get in our email and on our Facebook Page is for more recipes for side dishes. While this recipe is great at any time of the year, it seems the side dish requests become even more frequent during the summer BBQ and grilling season. It seems folks have no problem choosing what to put on the grill but have more difficulty trying to find just the right thing to serve with it.

This simple recipe comes to the rescue in a quick and easy side dish that can be served with any grilled meat or fish. It can even be made with leftover boiled potatoes! I've peeled the russet potatoes in this version but if you are using red or yellow skinned potatoes, feel free to just wash them well and leave them unpeeled as I usually do. Try it with your next grilled or BBQ meal and keep it in mind for fall and winter meals too, especially with roast chicken and pork dinners.

Serves 6

• 3 lbs potatoes cut in one 1 1/2 inch chunks (leftover boiled potatoes can be used)

Boil the potatoes in salted water until they are fork tender, drain and let cool slightly in a single layer on a cookie sheet.

To a large saute pan over medium heat, add:

• 3 tbsp olive oil
• 1/2 finely diced red onion
• 2 cloves minced garlic

Saute together for only minute or two before adding the potatoes and tossing together for a couple of minutes. Mix together:

• 1/4 cup apple cider vinegar
• 1/4 cup whole grain Dijon mustard
• 3 tbsp honey (add more to taste if you like)
  pinch salt and pepper

Pour over the potatoes in the saute pan and tosstogether well, cooking for only two or three minutes until the potatoes are well coated. Before serving, toss in:

• 2 tsp fresh chives

Warm Honey Dijon Potato Salad

One of the biggest requests we get in our email and on our Facebook Page is for more recipes for side dishes. While this recipe is great at any time of the year, it seems the side dish requests become even more frequent during the summer BBQ and grilling season. It seems folks have no problem choosing what to put on the grill but have more difficulty trying to find just the right thing to serve with it.

This simple recipe comes to the rescue in a quick and easy side dish that can be served with any grilled meat or fish. It can even be made with leftover boiled potatoes! I've peeled the russet potatoes in this version but if you are using red or yellow skinned potatoes, feel free to just wash them well and leave them unpeeled as I usually do. Try it with your next grilled or BBQ meal and keep it in mind for fall and winter meals too, especially with roast chicken and pork dinners.

Serves 6

• 3 lbs potatoes cut in one 1 1/2 inch chunks (leftover boiled potatoes can be used)

Boil the potatoes in salted water until they are fork tender, drain and let cool slightly in a single layer on a cookie sheet.

To a large saute pan over medium heat, add:

• 3 tbsp olive oil
• 1/2 finely diced red onion
• 2 cloves minced garlic

Saute together for only minute or two before adding the potatoes and tossing together for a couple of minutes. Mix together:

• 1/4 cup apple cider vinegar
• 1/4 cup whole grain Dijon mustard
• 3 tbsp honey (add more to taste if you like)
  pinch salt and pepper

Pour over the potatoes in the saute pan and tosstogether well, cooking for only two or three minutes until the potatoes are well coated. Before serving, toss in:

• 2 tsp fresh chives

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Warm Grilled Potato Salad with Lemon and Oregano

Warm Grilled Potato Salad with Lemon and Oregano

As regular readers will know, our family practically lives off the backyard grill in the summer months. With the season so short here in Newfoundland nobody could blame those like us who need to take as much advantage of the good weather as we possibly can. Simple grilled fish, chops, steaks and chicken get regular rotation in our meal planning but like so many others, the real challenge with summer grilling is the question, "What are we going to serve with it."

We are going to be concentrating more on great side dishes during this summer and this delicious warm potato salad was a big hot at dinner a couple of days ago. It is so simple and easy and comes together quite quickly too. Red or yellow potatoes are best for this recipe because they hold together better and keep their shape when par-boiled and then grilled. After grilling to golden brown it is then a simple matter of tossing them with the few other tasty ingredients before serving. We crumbled feta cheese over this particular salad but it is not essential to the recipe if you don't like it or you can easily substitute freshly grated Parmesan or other hard cheese if you wish.

Serves 4-6

• 12 medium sized red potatoes

Cut the potatoes into 1/2 inch slices and gently par-boil them in salted water for 4 or 5 minutes  or until a fork can be pushed through a slice but it is not soft and fully cooked. Drain the potatoes and let them cool on a clean tea towel in a single layer. When they are cool enough to handle very lightly brush each side of the potatoes with

• olive oil

and lightly season them with salt and pepper.

Grill on medium heat until they are golden brown, fully cooked and fork tender. Remove from the grill and toss with:

• 2 tbsp extra virgin olive oil
• 1/2 small red pepper, finely diced
• finely grated zest of one lemon
• juice of one lemon
• 2 tbsp chopped fresh oregano
• 2 tbsp chopped fresh chives

Crumble feta cheese over the top if desired when serving. 

Warm Grilled Potato Salad with Lemon and Oregano

As regular readers will know, our family practically lives off the backyard grill in the summer months. With the season so short here in Newfoundland nobody could blame those like us who need to take as much advantage of the good weather as we possibly can. Simple grilled fish, chops, steaks and chicken get regular rotation in our meal planning but like so many others, the real challenge with summer grilling is the question, "What are we going to serve with it."

We are going to be concentrating more on great side dishes during this summer and this delicious warm potato salad was a big hot at dinner a couple of days ago. It is so simple and easy and comes together quite quickly too. Red or yellow potatoes are best for this recipe because they hold together better and keep their shape when par-boiled and then grilled. After grilling to golden brown it is then a simple matter of tossing them with the few other tasty ingredients before serving. We crumbled feta cheese over this particular salad but it is not essential to the recipe if you don't like it or you can easily substitute freshly grated Parmesan or other hard cheese if you wish.

Serves 4-6

• 12 medium sized red potatoes

Cut the potatoes into 1/2 inch slices and gently par-boil them in salted water for 4 or 5 minutes  or until a fork can be pushed through a slice but it is not soft and fully cooked. Drain the potatoes and let them cool on a clean tea towel in a single layer. When they are cool enough to handle very lightly brush each side of the potatoes with

• olive oil

and lightly season them with salt and pepper.

Grill on medium heat until they are golden brown, fully cooked and fork tender. Remove from the grill and toss with:

• 2 tbsp extra virgin olive oil
• 1/2 small red pepper, finely diced
• finely grated zest of one lemon
• juice of one lemon
• 2 tbsp chopped fresh oregano
• 2 tbsp chopped fresh chives

Crumble feta cheese over the top if desired when serving. 

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Sweet Mustard and Bacon Potato Salad

Sweet Mustard and Bacon Potato Salad

This recipe was inspired by a couple of different potato salads that I combined into one and then borrowed the dressing from a third recipe, a sweet mustard sauce that we often served with cold cuts and potato salad as a kid. It makes a great take-along item to potlucks and makes a great addition to summer picnics, cookouts or barbeques. As one reader noted, "You can't have too many potato salad recipes!"

• 3 pounds washed, unpeeled red potatoes, diced large

Simmer the diced potatoes slowly in boiling salted water just until fork tender. Do not overcook the potatoes or they will fall apart in the salad.

Drain the potatoes and scatter them on cookie sheet to cool quickly. I usually put the cookie sheet in the fridge for a half hour or so to cool off completely.

Mix together:

• 1/2 cup jarred salad dressing
• 1/4 cup plain yellow mustard
• 2 tbsp apple cider vinegar
• 3 tbsp white sugar
• 1 small red pepper, diced small
• 2 tbsp minced red onion
• 3 tbsp chopped capers
• 3 tbsp chopped cilantro (or parsley)
• 8 slices smoked bacon, cooked crisp and roughly chopped
• 1/2 tsp freshly ground black pepper
• pinch salt

Pour the dressing over the cold potatoes and toss well. Store in an airtight container in the fridge until ready to serve.

Sweet Mustard and Bacon Potato Salad

This recipe was inspired by a couple of different potato salads that I combined into one and then borrowed the dressing from a third recipe, a sweet mustard sauce that we often served with cold cuts and potato salad as a kid. It makes a great take-along item to potlucks and makes a great addition to summer picnics, cookouts or barbeques. As one reader noted, "You can't have too many potato salad recipes!"

• 3 pounds washed, unpeeled red potatoes, diced large

Simmer the diced potatoes slowly in boiling salted water just until fork tender. Do not overcook the potatoes or they will fall apart in the salad.

Drain the potatoes and scatter them on cookie sheet to cool quickly. I usually put the cookie sheet in the fridge for a half hour or so to cool off completely.

Mix together:

• 1/2 cup jarred salad dressing
• 1/4 cup plain yellow mustard
• 2 tbsp apple cider vinegar
• 3 tbsp white sugar
• 1 small red pepper, diced small
• 2 tbsp minced red onion
• 3 tbsp chopped capers
• 3 tbsp chopped cilantro (or parsley)
• 8 slices smoked bacon, cooked crisp and roughly chopped
• 1/2 tsp freshly ground black pepper
• pinch salt

Pour the dressing over the cold potatoes and toss well. Store in an airtight container in the fridge until ready to serve.

reade more... Résuméabuiyad