Book Club: Dill & Egg Potato Salad and Spring Vegetable Potato Salad

I hosted my Book Club at our house a couple of weeks ago, there were 8 of us here to talk about The Corrections, and catch up on what’s going on in our lives.  Check out what else was on the Book Club menu!

I almost forgot to post the potato salad recipes from when I hosted Book Club.  Since summer is here, these are the perfect dishes to bring over to a friends BBQ, or for a picnic.  I wasn’t sure what kind of potato salad everyone liked, so I decided to make 2 different ones, hopefully satisfying everyone’s taste buds.

I ended up cooking all of the potatoes together to save time, and just divided them amongst the two salads.  Both can be made the day before, just don’t add the vinaigrette until the last minute, or else the salad will get soggy!

Dill & Egg Potato Salad
Adapted from: So Good and Tasty

6-8 baby red potatoes, washed
1/4 cup chives, minced
1/4 cup dill, chopped
2 garlic cloves, minced
1 tbsp red wine vinegar
1 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp whole grain mustard
1/2 tsp salt
1/4 tsp pepper
1/4 red pepper flakes (optional)
2 hard boiled eggs, chopped

Add potatoes to a large pot, pour water over them.  Turn on the heat and bring water to a boil, cook the potatoes until they are soft in the middle so a knife can easily pierce through (the time will depend on the size of the potatoes).  When the potatoes are done, rinse them under cold water.  Then chop them into quarters or smaller pieces.

To make the dressing add all of these ingredients into a small bowl, then whisk them together: chives, dill, garlic, vinegar, olive oil, Dijon mustard, whole grain mustard, salt, pepper and red pepper flakes.

Toss the potatoes, eggs and dressing together- then serve.

Spring Vegetable Potato Salad
Adapted from: Smitten Kitchen

8-10 fingerling potatoes
1 lb asparagus, chopped into 1 inch pieces
2 cups sugar snap peas, cut into halves
4 radishes, thinly sliced
4 spring onions, chopped (or green onions)
4 garlic cloves, minced
1/4 cup olive oil
2 tbsp whole grain mustard
1 tbsp Dijon mustard
2 tbsp red wine vinegar
1/2 tsp salt
1/4 tsp pepper

Add potatoes to a large pot, pour water over them.  Turn on the heat and bring water to a boil, cook the potatoes until they are soft in the middle so a knife can easily pierce through (the time will depend on the size of the potatoes).  When the potatoes are done, rinse them under cold water.  Then chop them into quarters or smaller pieces, add them to a large bowl.

Bring water to a boil in a small pot.  Add in the asparagus and cook it for 2-3 minutes.  Drain it and place it in a bowl of ice cold water for 3 minutes.  Drain it again, and add it into the bowl filled with potatoes.

To the potatoes and asparagus, add the: sugar snap peas, radishes, spring onions and garlic.

In a small bowl whisk together the ingredients for the dressing: olive oil, whole grain mustard, Dijon mustard, red wine vinegar, salt and pepper.

Finally, toss the dressing with the vegetables and serve.

Potato Salad with Spanish Flare

Although I’ve been waiting with anticipation for the weather to warm up, I can’t believe how quickly the change came about.  A couple of weeks ago I was still wearing a light coat in the morning, now- it’s too hot.  The only unpleasant aspect of the recent humid weather, rain showers and thunderstorms are predicted for almost every day.  How do you plan your afternoons or weekends?

Needless to say, the humidity really is not fun for cooking.  Quick, low-key dinners are more on the top of our list over the hot, large one’s.  So yes, another salad.  I’m trying to spruce up our meal plans, but I think there are days that we don’t have the energy to do much cooking.  I’m hoping with the longer days we’ll get some more energy for it.

Potato Salad with Spanish Flare
Adapted from: Easy Vegetarian

1 lb small red potatoes
2 large tomatoes, chopped
3 roasted red bell peppers, chopped
1/2 red onion, chopped
3 garlic cloves, chopped
4 tbsp olive oil
2 tbsp red wine vinegar
1/4 cup parsley, chopped
1 tsp salt
1 tsp pepper

Bring a pot filled with water to a boil.  Add the potatoes, reduce the heat and simmer for 15-20 minutes.  Check to make sure the potatoes are tender before taking them out of the water.  Pour cold water over the cooked potatoes.  Once they have cooled, cut into quarters.

Meanwhile, add the rest of the ingredients in a large bowl.  Mix well and then add the potatoes.  Serve hot or at room temperature.

Kale, White Bean & Potato Soup

 Soups are great in the winter- keep you warm and are very filling.  They are also amazing when you need to use up what is left over in your fridge.  As long as you have some vegetables left over and beans- a soup can be made within minutes. 

 Kale, White Bean & Potato Soup

2 tbsp olive oil
1 medium red onion, chopped
3 garlic cloves, minced
4 cups veggie broth
2 cups water
1 tbsp red wine
salt & pepper to taste
1 tbsp red pepper flakes
1 can (14 oz) white beans, rinsed and drained
2 cups carrots, diced
5 baby red potatoes, diced
4 cups kale
4 lemon wedges
Parmesan cheese, shredded (optional)

Heat olive oil in large saucepan, and saute onion and garlic for about 5 minutes, or until onion is translucent.  Add veggie broth, water, wine, salt, pepper, red pepper flakes.  Bring mixture to a boil, then add beans, potatoes, carrots and kale.  Return to boil and then reduce to medium heat, cook for 25 minutes until veggies are cooked.  Squeeze lemon juice from each lemon wedge into each soup bowl, sprinkle with Parmesan cheese.

Sweet Potatos with Chili Dressing

 I have a hard time using sweet potatoes, but it makes for a great side dish.  So when I found this recipe to add to dinner, I decided to try it.  The cilantro gives the sweet potatoes a refreshing flavor, especially with the sweetness of the potato.  Although this is a dish that’s best served warm.

Sweet Potatoes with Chili Dressing
Adapted from: The Vegan Table Cookbook

4 medium sweet potatoes, peeled and cut into sticks
1 large red onion, sliced
10 tbsp olive oil
salt & black pepper
2 tsp paprika
2 tsp cumin
2 tbsp lime juice
1/4 cup fresh cilantro, chopped

Heat over to 400 degrees.  Put the sweet potatoes and red onions on a baking sheet, drizzle with 4 tbsp olive oil, sprinkle with salt and pepper, toss to coat.  Roast, turning over once, until the potatoes are crisp and brown outside and tender inside, and the onions are brown and soft, 35-45 minutes.  Meanwhile, whisk together 6 tbsp of olive oil, cilantro, paprika, cumin, and lime juice.  Remove from the oven and pour over the dressing.  Toss the warm vegetables with dressing.  Serve warm at room temperature.

Butternut Squash and Potato Soup

It’s been cold here for over a week, not as cold as Chicago- but still cold.  There is nothing better to come home to than soup (at least in my opinion).  I could probably eat soup every day, different flavors and textures!  Since it is winter, and you can see piles of butternut squash at the store- I decided to try this out, and I also had some leftover potatoes, there is nothing like using up all of our produce. 

This soup can be as chunky or spicy or thick as you want.  The more water you mix in- the thinner it will be.  You could cut up the potatoes into smaller pieces, and then you wouldn’t have to puree the soup.  Feel free to change it up to your liking.  But this is definitely a great soup to try out on a cold winter day!

Butternut Squash and Potato Soup
Adapted from: The Vegan Table Cookbook

1 yellow onion, diced
1 tbsp olive oil
2-3 pieces of ginger, minced
1 tsp cinnamon
5 garlic cloves, minced
2 medium butternut squash, peeled and cubed into 2-inches pieces
2 medium yellow potatoes, peeled and cubed
2 tbsp crushed red pepper
couple of sprigs of cilantro (optional)

In a saucepan, heat up the chopped onion with the olive oil until translucent.  Add ginger and garlic, and saute for another couple of minutes.  Then add the cinnamon, butternut squash, potatoes and enough water to cover the vegetables.  Cover and bring to a boil.  Reduce the heat, and simmer for about 30 minutes (or until squash is soft).

Pour the vegetables soup into a blender and process until smooth.  Season with salt, pepper and crushed red pepper to taste.  I also added a bit of cilantro to give it a fresh taste.