Potato Salad w/ Lots of Garlic, Dill and Mustard


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.

{3 servings}

  • 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


  1. boil potatoes until easily stabbed with a fork
  2. mince garlic
  3. in a bowl whisk together olive oil, red wine vin, mustard and garlic. season to taste with salt and pepper
  4. when potatoes are cooled, quarter them or chop (depending on the size of the potatoes you’re using)
  5. pour the vinaigrette over the potatoes and gently stir to cover all potatoes without breaking them up too much
  6. add the capers and chopped dill
  7. marinate overnight
  8. serve cold OR
  9. in a medium sized sauce pan saute the whole concoction over medium high heat and shave cheese over the top
  10. stir occasionally until cheese is melted and potatoes are starting to crisp
  11. serve with fresh dill and lemon zest

(pictured with a spinach salad, lentils and a soft boiled egg)

© 2016, domenicadreamsofcalamari. All rights reserved.

Breakfast Hash

summer bulgur-heirloom tomato salad
Veteran’s Day was gloomy and kind of cold. My roommate and I both had a lot of studying to do so we decided we would hole up at home (not too out of the ordinary for us). I made this comforting breakfast hash to get the day off to a good start. It made the house smell nice all day and then I re-heated the leftovers for an easy dinner. Caramelized onions make anything 10 times better. Especially potatoes. The secret to making good caramelized onions, is keeping the heat low and letting them cook low and slow them for a long time.

  • 3 medium sized potatoes
  • 3 sweet potatoes
  • 1 pat butter
  • 2 tbsp olive oil plus 3 more
  • splash of balsamic vinegar
  • 2 white onions
  • 1o baby bell peppers (or capsicum)
  • a few sprigs each rosemary, thyme and or sage, whatever you have/can find
  • salt and pepper
    1. melt butter and olive oil over medium low heat in a non-stick skillet
    2. slice onions thinly and add to the skillet
    3. let caramelize, stirring occasionally for 10 minutes, add a splash of balsamic vinegar
    4. seed and slice the capsicum and add to the skillet, caramelize for 5 more minutes then take off the heat
    5. pre-heat the oven to 400 F and line a large baking pan with tin foil or parchment paper
    6. dice potatoes and sweet potatoes as uniformly as possible

summer bulgur-heirloom tomato salad

    1. in a large bowl mix potatoes and sweet potatoes with herbs, 3 tbsp olive oil and generous amounts of salt and pepper
    2. spread out the mixture in the pan and bake for 20 minutes stirring occasionally
    3. remove and add caramelized onion mixture, continue baking for 25 more minutes or until potatoes reach the consistency you’re after. serve with eggs, toast, cottage cheese or pretty much anything. Parsley Chimichurri (pictured) is a great addition!

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Salmon with Roasted Mustard Potatoes

Tonight marks the first night of being upperclassmen in college. Yoykes. In honor of this right of passage we are making salmon, that my roommates’ dad caught, for dinner. Just like freshman year when we were the weirdos dressing salmon with olive oil and garlic at our dorm desks and gingerly carrying it over to the communal kitchen to hopefully find a clean pan or tray and not be bothered while we cooked and enjoyed our feast… Except for now we have a super cute and completely equipped kitchen. It’s going to be a good year.


  • 1 lb baby potatoes
  • 3 sprigs rosemary
  • 5 cloves garlic
  • 1/2 a lemon
  • 3 tbsp dijon mustard
  • few grinds black pepper
  • sea salt
  • 3 tbsp olive oil
  • 2 tbsp balsamic
  • 1 thick, 8 in slice of salmon
  1. cut lemon into slices then into half-moons
  2. lay lemons flat in the pan then pour potatoes over
  3. keep garlic in skin and wedge in between potatoes, place rosemary in as well
  4. drizzle olive oil, balsamic, mustard, pepper and salt over the top
  5. bake at 300° F  for 20 minutes then remove and stir around, poke potatoes with a knife of fork
  6. bake for 20 more minutes then remove and cut potatoes in half, turn heat up to 350° F
  7. cut salmon in half and place it in the middle of the potatoes and bake 25-30 minutes or until salmon is cooked

© 2014, domenicadreamsofcalamari. All rights reserved.

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