I love all kinds of potato salad. This is a vinegar-y, herby one that I let marinate overnight. I was planning on having it as a cold salad but I had some lemon-infused cheese that was calling out to be used and melted cheese makes everything more exciting so I ended up sauteing it with the cheese.
- 1/2 lemon (juice and zest)
- 5 sprigs dill
- 1/4 cup olive oil
- 1/8 cup red wine vinegar
- salt/pepper (lemon pepper preferably)
- 2 cloves garlic
- 2 tbsp dijon
- 1 tbsp capers
- 15 tiny potatoes or 9 normal small fingerlings
- 1/4 cup hard salty cheese (pecorino or something similar)- optional
- boil potatoes until easily stabbed with a fork
- mince garlic
- in a bowl whisk together olive oil, red wine vin, mustard and garlic. season to taste with salt and pepper
- when potatoes are cooled, quarter them or chop (depending on the size of the potatoes you’re using)
- pour the vinaigrette over the potatoes and gently stir to cover all potatoes without breaking them up too much
- add the capers and chopped dill
- marinate overnight
- serve cold OR
- in a medium sized sauce pan saute the whole concoction over medium high heat and shave cheese over the top
- stir occasionally until cheese is melted and potatoes are starting to crisp
- serve with fresh dill and lemon zest
(pictured with a spinach salad, lentils and a soft boiled egg)
© 2016, domenicadreamsofcalamari. All rights reserved.
My friends and I went to the Monterey Bay aquarium last week and got completely transfixed by the schools of sardines that swim in sync. Since then I’ve been craving sardines. Kind of messed up but hey, there are a lot of fish in the sea, especially sardines.
Sardines are not only tasty little guys but swimming in health benefits. According to The World’s Healthiest Foods, they promote heart, bone and cell health leading to “optimal health”. They’re also packed with vitamin D, omega 3s, protein and low in calories AND cheap.
Here’s a fun fact; sardines were the first canned fish and Napoleon Bonaparte was the genius behind this. They were a convenient way to feed his people. Thanks Napoleon
- 1/4 cup greek yogurt
- 1/2 of a large eggplant
- 2 large sardines packed in oil
- 3 tbsp olive oil
- 2 tbsp dijon mustard
- 1 medium sized shallot
- 1/4 of a lemon
- in a small pan heat 2 tablespoons olive oil over medium high heat and chop eggplant roughly
- add the eggplant to the pan with 1/4 cup water and generous sprinkles of salt and pepper, cover and let cook until fairly mushy
- let cool and add to food processor
- slice shallots and heat another tablespoon of olive oil in the pan, add shallots and cook over medium heat until they’re just starting to brown
- add them into the food processor, squeeze the lemon in and add the mustard and yogurt then blend until smooth
- break the sardines into chunks and add to the mix then blend until incorporated
© 2015, domenicadreamsofcalamari. All rights reserved.