Lemon Rosemary Potato Salad

Simple and delicious, this Lemon Rosemary Potato Salad is always popular! Is great for picnics, potlucks and parties because you don't have to worry about mayonnaise going bad!

When I was growing up, Lemon Rosemary Potato Salad would have seemed quite strange. In fact, there was only one kind of potato salad as far as most people were concerned

These days, it's only on rare occasion that I make German potato salad. I don't make classic mayonnaise-based potato salad (sometimes called French potato salad) either. Most of the time it's much lighter and leaner than either of those; but still full of flavor and memory-making deliciousness.

Ingredients

• 3 pounds small red potatoes scrubbed, rinsed and cut in halves or quarters
• 1 tablespoon salt

For the dressing:

• ¼ cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• Finely grated zest from 1 medium lemon
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 cloves garlic finely minced
• ¼ cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh rosemary
• 3 tablespoons finely chopped sun-dried tomatoes

Seasoning:

• salt and freshly ground black pepper to taste

Instructions

1. Fill a large pot halfway full with water and 1 tablespoon salt (don't worry, most of that salt stays in the water, but it does help to season the potatoes all the way through. Stir to combine, then add potatoes. Water should cover potatoes by at least 1 inch. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook until potatoes are tender all the way through, about 15 minutes (they should pierce easily with a knife. Just be careful not to over cook or the salad will be mushy).
2. Drain potatoes well in a colander, then return to pot.
3. While potatoes are cooking prepare the dressing by combining all dressing ingredients in a bowl and whisking till oil and mustard are well incorporated
4. Pour dressing over warm potatoes and stir gently to coat. Taste and season with sea salt or kosher salt and pepper to taste. Transfer to a serving bowl. I like to let the salad sit at room temperature for 30 minutes or so before serving to allow the flavors to meld and the dressing to absorb into the potatoes. Drizzle with just a bit more olive oil just before serving. Serve at room temperature or warm slightly in the microwave before serving.

Recipe Notes

Leftovers are wonderful in a green salad, an omelette or a quesadilla.

Source:thecafesucrefarine.com

UKRAINIAN HERRING SHUBA (LAYERED VEGETABLE AND FISH SALAD)

Since I always make Shuba for major holiday celebrations, and with Easter just around the corner, I thought this would be great timing to make good on my promise to post this scrumptious, must-have recipe. Either version, it's a fantastic time to give it a try if it is new to you. I hope you like it as well!

INGREDIENTS

• 3 large – russet potatoes
• 6 large – eggs
• 2 extra-large (1lb. or 454 g) – carrots
• 2 extra-large (2 lbs. or 1 kg) – dark red beets
• 1 cup (232 g) – Homemade Mayonnaise
• ½ of medium – organic yellow onion
• Salt and Pepper (to taste)
• 1.5 lbs. (700 g) – herring fish

INSTRUCTIONS

1. Rinse potatoes well. Rinse and cut carrots into smaller pieces. Place carrots and potatoes into a medium pot. Add water and 1 tbsp. (15 g) salt. Rinse and cut off the top and the root of each beet. Cut each beat in half for faster cooking. Place beets into a separate medium pot; add water and 1 tbsp. (15 g) salt. Cook potatoes and carrots in boiling water for 25 minutes or until knife-tender. Hard boil 6 eggs.
2. Cook beets in boiling water for 35 – 40 minutes or until knife-tender. Drain the water from each pot and transfer all cooked vegetables and hard boiled eggs onto a large plate to cool in refrigerator. (TIP: Refrigerate vegetables and eggs for at least 4 hours to make them firmer and much easier to grate.)
3. Once vegetables and eggs are cooled, peel the potatoes, carrots, and beets. Peel and rinse eggs.
4. Rinse herring fillets under warm running water, place them in a strainer for excess water to drain.
5. Dice herring fillets.
6. Spread it evenly over the bottom of a deep casserole dish. (Tip: Grate ½ of a potato and spread it underneath the diced herring to keep the fish from too much sliding, due to the oil content. This is optional but helps keep the fish layer and slices from falling apart when removing from the dish.) It may be assembled in any deep dish you desire. Chop onion and sprinkle ½ tsp. sea salt and ¼ tsp. black ground pepper over chopped onions. Mix together (this causes onion to release the gas before it gets to your stomach, preventing burping and aftertaste, but still keeps the onion flavor). Then spread seasoned onion evenly over herring.
7. Grate cooked potatoes and spread out evenly over onion. Sprinkle salt and pepper over grated potato to taste. Then add ½ cup mayonnaise and slather it out evenly over grated potato, gently pressing down with the spoon to pack tightly.
8. Grate eggs and spread them out over mayonnaise. Then grate carrots and spread it over mayo. (TIP: Packing down while spreading vegetables and mayo helps prevent shuba from falling apart when slicing.) Sprinkle salt and pepper over carrots to taste.
9. Finally, grate beets and spread them out evenly over carrots in the same way. Sprinkle salt and pepper over beets to taste. Add the second half cup of mayonnaise and spread it over the beets. The juice of the beets will bleed into the mayonnaise, coloring it that bright purple color we're so fond of.
10. Refrigerate for at least 4 hours (to overnight) for the salad to chill and firm up.
11. Enjoy!

Source:valyastasteofhome.com

Sweet Georgia Peach and Pecan Dip

The peaches are mixed with onions, bacon, McCormick® Grill Mates® Brown Sugar Bourbon Marinade, cola, pecans, and that lovely sweet-and-savory mixture tops tangy cream cheese. There are so many textures in every bite. The dip is easy, ready in about 30 minutes, has so much flavor, and is sure to be a hit at any party.

INGREDIENTS:

• 1 tablespoon unsalted butter
• 1 small sweet Vidalia onion, diced small (about 1 cup)
• about 6 slices bacon, chopped
• 1 package McCormick® Grill Mates® Brown Sugar Bourbon Marinade
• 1 cup cola-flavored carbonated beverage
• 1/4 cup light brown sugar, packed
• 2 cups coarsely chopped fresh peaches (about 3 to 4 peaches) or 1 pound bag frozen peaches that have been thawed and coarsely chopped
• 1/2 cup coarsely chopped pecans
• 2 packages (8 ounces each) cream cheese, softened (I used 1/3 reduced fat), softened

DIRECTIONS:

1. Melt butter in large skillet over medium-high heat.
2. Add onion, bacon, and cook 6 to 8 minutes or until bacon is crisp, stir intermittently.
3. Stir Marinade Mix, cola, and brown sugar into skillet. (Use caution because when you add the cola because mixture will bubble up and create a lot of steam and possibly smoke. If you have a sensitive smoke detector like I do, open a window before you add it.) Bring mixture to a boil. Reduce heat to medium-low and simmer about 10 to 15 minutes or until mixture thickens and liquid volume has reduced by at least 50 percent; stir occasionally.
4. Stir in peaches, pecans, and simmer until heated through; remove from heat and set aside.
5. Spread cream cheese evenly in bottom of 9-inch pie dish. Top with peach mixture. Serve with assorted crackers or sliced French bread. Dip is best fresh but will keep airtight in the fridge for up to 3 days.
6. Adapted from McCormick

HUMMUS WITH LAMB AND LEMON HERB SAUCE

This hummus with lamb worked well not only visually, but tasted great with the lemon chile and herb sauce that tops this. I also picked up some fresh Sangak bread from a local Middle Eastern bakery, but feel free to use warm pita or pita chips. Enjoy!

Ingredients

• 4 cups hummus (See Note 1)
• 1 lb ground lamb (See Note 2)
• 1 tsp ground allspice
• 1 tsp za'atar spice blend (See Note 3)
• 1/2 tsp cinnamon
• 1/4 tsp black pepper
• 1/4 tsp white pepper
• 1/8 tsp ground nutmeg
• 1 tbsp white wine vinegar
• 2 tbsp chopped fresh mint
• 2 tbsp chopped flat leaf parsley
• 1 tsp kosher salt
• 1 tbsp butter
• 1 tsp olive oil
• 1/4 cup pine nuts

Lemon Herb Sauce

• 1/4 cup chopped flat leaf parsley
• 1 jalapeño seeded and finely chopped
• 4 tbsp fresh lemon juice
• 2 tbsp white wine vinegar
• 2 garlic cloves minced
• 1/4 tsp kosher salt
• 1/8 tsp red pepper flakes

Instructions

1. Add all the ingredients besides the hummus, butter and oil in a bowl and mix thoroughly by hand. Cover and allow to marinate in the refrigerator for 30 minutes.
2. In a small bowl mix together the lemon herb sauce ingredients and set aside to marinate.
3. In a small pan lightly toast the pine nuts until golden brown and season with kosher salt. Set aside.
4. Over medium-high heat in a large skillet or cast iron pan melt the butter and oil. Add the meat mixture and brown and break up into small bits until cooke through, several minutes.
5. Using a large spoon scoop up some of the plain hummus and divide evenly over serving plates. Press down in center of hummus with spoon and rotate plate and spoon in opposite directions to swirl. Repeat with second hummus (Cilantro Jalapeño Hummus) if using and top with cooked meat mixture.
6. Spoon the lemon herb sauce on top and sprinkle the pine nuts and any reserved chickpeas (optional) for garnish. Serve with warm pita, pita chips or any Middle Eastern flatbread.

Source:keviniscooking.com