Potato Salad Re-Mix

Potato Salad Remix 2Happy post 4th of July Tuesday, everyone! I hope you all had a lovely holiday and spent the day/evening/weekend eating your face off, enjoying some brews, sitting by the pool and watching fireworks somewhere like I did.

Potato salad seems to be a staple at any summer BBQ. And don’t get me wrong, I love a good old fashioned potato salad, with eggs and pickles and whatever else is in there. I really have no idea… I’ve never made it. But this year, I decided to create a lighter, healthier version of potato salad to bring to my summer parties. A potato salad re-mix, if you will. I went to three different parties this weekend (not on the same day, that would be miserable, and besides, I am not that popular) and brought this salad to every single one of them. It was easy to make head of time and to transport. And it seemed to be a hit!

I didn’t get a lot of great pics, but hopefully what you see here will suffice. I’m also adding in a pic of me holding up a peppermint stick in a lemon by the pool. This was one of my favorite childhood treats to get at the fair. And now they sell them at the snack bar at our pool. Score! I may be the only person over the age of 12 buying them, but that’s neither here nor there. I also may be the only person over the age of 12 who says score. Did I really just say that? Score?! What? Annnyway… About that potato salad re-mix.

Lemon Peppermint Stick

Potato Salad Remix

 

POTATO SALAD RE-MIX

Ingredients:

  • 1 bag (about 2 lbs) of fingerling potatoes or other small waxy potatoes, cut into halves and quarters
  • About 2-3 cups of heirloom tomatoes, in varying sizes and colors, cut into halves and quarters
  • 1-2 cups of frozen peas, thawed
  • A heaping handful of fresh dill, chopped
  • Salt and pepper to taste

For the dressing:

  • 2 tbs of mayo (or veganaise, which I used and prefer)
  • 1 tbs of plain greek yogurt
  • About 1 tbs of dijon mustard seeds
  • Lemon juice and water to taste

Directions:

Put the potatoes in a large pot of salted water. Bring to a boil. Once water is boiling, cook potatoes for 8-10 minutes, until just soft. Be careful not to overcook the potatoes or else they will get too mushy. Once the potatoes are finished cooking, drain and set aside to cool. (I boiled my potatoes the night before and put them in the fridge overnight. I added them and the dressing to the rest of the ingredients right before leaving for each party.)

While your potatoes are cooking, this is a good time to cut your tomatoes. Combine tomatoes, peas, potatoes and dill in a large mixing bowl.

In a smaller mixing bowl, whisk together the mayo, greek yogurt, mustard seeds, lemon juice and water. Continue to add mustard, lemon juice and water as necessary. The dressing should not be too thick. It’s better to add more water than lemon juice if you need to thin it out otherwise it becomes too bitter.

Add the dressing to the tomatoes, peas, potatoes and dill a little at a time until your salad is the consistency that you want. I tried not to go too heavy on the dressing. Then add salt and pepper to taste. Add more dressing or dill as needed. And enjoy!

 

Recipe adapted from: A Food for Thought blog

 

 

 

Pea Pancakes

pea pancakes

So, I know what you’re thinking. Peas in pancakes? Gross. Or maybe you’re not thinking that. But that is what my co-worker said when I told her about this recipe. Whatever you’re thinking, please know that these pancakes are are good. Like, really good. I mean, you pour melted butter over them instead of syrup. How can anything doused in melted butter be bad? (I once had a sushi roll that involved dipping shrimp tempura in butter instead of soy sauce. So wrong. Yet so so right.)

Bon Appetit did a feature on peas in their spring issue, which included this recipe for pea pancakes. (Don’t be surprised if you see more recipes on here involving peas. In case you haven’t noticed, I get on a kick with one food/recipe/ingredient and then [b]eat it to death until I just can’t take it anymore. Or at least until I’ve moved on to my next food obsession.) Annnnyway, I had really been wanting to host a champagne brunch but no one in my family ever has time to get together on the weekends. So we had brunch for dinner last week to celebrate my mom’s birthday, and it was the perfect opportunity for me to try this recipe from Bon Appetit.

My uncle told me I was brave for trying a new recipe for guests, but I told him, “Eh, I like to throw caution to the wind, take risks. You know.” I am such a liar. I am a huge scaredy cat and overly cautious type-A person. Of course, as he said this, I was struggling to flip these pancakes without them falling apart, peas were flying everywhere, and I was having a mini anxiety that the recipe I brought to the brunch dinner that I insisted suggested we have, was not going to work. They were not looking quite as pretty as the ones in the magazine. But you know what, we can’t all have a food stylist. And despite my brief state of panic and a few unevenly cooked pancakes, I got it down and these came out really well. People even asked me to make a second batch!

So next time you’re hosting a champagne brunch, give these a try. You can keep them warm in the oven until ready to serve. I think they would go well with salmon. And of course, an extra spicy bloody mary as well.

PEA PANCAKES

brunch for dinner

 

Ingredients:

  • 2 cups of frozen peas, thawed (I used about a bag and a half of frozen peas)
  • 2 tsps of kosher salt
  • 6 large eggs
  • 2 cups of fat free cottage cheese
  • 1/2 cup of flour
  • 2-4 tbsps of vegetable oil
  • a bunch of scallions, chopped
  • 1/2 cup of butter, melted

Combine cottage cheese, eggs, flour, and salt in a blender. Blend until well blended. Ha. Seriously though, turn the blender on until the eggs are beaten and everything is well mixed. Pour into a large mixing bowl. Add peas and most of the scallions and mix together. The batter should be thick but pourable.

Heat a non stick skillet over medium heat. Add a little oil or butter to the pan. Ladle or pour pancakes in 1/4 cupfuls, spreading out to 3-4 inch rounds with a spoon. Cook until bubbles begin to form. Flip and cook until the pancakes are browned on the bottom and cooked through.

If you need to keep them warm until serving, put the pancakes in a casserole dish or baking dish and store in the oven on 250 degrees until ready.

Drizzle with melted butter and remaining scallions and serve!

Notes: I doubled the recipe from Bon Appetit, since theirs was only for four people. Their single serving recipe says 2 tbs of vegetable oil. I didn’t have vegetable oil, so I used canola. And I honestly did not think I put in 4 whole tablespoons. But maybe I did. Math is not my strong suit. 

Recipe adapted from Bon Appetit magazine.