Middle Eastern Spicy Potato Salad (Batata Hara)

6 medium-sized gold potatoes, peeled

 

3 tbsp olive oil

2 garlic cloves, chopped

2 tsp coriander seeds

1 tsp crushed red pepper flakes, more for later

2 tsp ground turmeric

1 lime, juice of

1 packed cup chopped fresh cilantro leaves

1 packed cup chopped fresh parsley leaves

1 packed cup chopped fresh dill

Sea salt and pepper

 

Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil, and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.

Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size pieces.

Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice.

Toss in the potatoes, and mix well to coat. Add ½ of the fresh cilantro, parsley and fresh dill. Cook for 4 more minutes. Add salt and black pepper to your taste.

Remove from heat and top with more red pepper flakes and the remaining fresh herbs.

You can serve this potato salad warm or at room temperature.

 

Bacon and Egg Potato Salad

2 lb russet potatoes (cooked, peeled & cubed)

6-8 slices of cooked bacon (cut into ½ inch pieces)

4 sliced hard boiled eggs

2 tbsp dried minced onion (or ½ cup finely chopped onion)

1-1/4 cups mayo

⅓ cup sweet relish

2 tsp apple cider vinegar

2 tsp honey (or sugar)

2 tsp whole grain mustard (or mustard of choice)

1-1/2 tsp pink Himalayan salt

¼ cup cheddar cheese

 

Place potatoes in a large bowl.

In a medium bowl, combine mayo, sugar, vinegar, mustard, relish, salt & minced onion & stir

Add mayo mix to potatoes and toss until coated.

Gently fold eggs into potato salad.

Sprinkle the top of the salad with cheese and bacon.

Chill until ready to serve.

 

 

German Style Balsamic Potato Salad

3 pounds baby red potatoes, cut in half

1/2 cup olive oil

6-8 cloves minced garlic

Dill, parsley, cayenne to taste (or other flavors of your choice)

8 ounces bacon

1/4 cup balsamic vinegar

1/2 cup minced garlic

Sea salt and pepper to taste

1/2 cup olive oil

1 large red onion, cut into 1/2-inch dice

1 bunch parsley, minced

5 hard boiled eggs, roughly chopped

 

Preheat oven to 350 degrees F (175 degrees C).

Toss halved potatoes with 1/2 cup olive oil, garlic. Place in a single layer onto

Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside.

 Whisk together balsamic vinegar, garlic, herbs, cayenne, salt, and pepper in a

baking sheets and bake in preheated oven until tender and golden brown, 30 to

40 minutes, depending on the size of the potatoes. Once cooked, remove from

the oven and allow to cool slightly.

In a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving.

 

Strawberry Caprese Pasta Salad

10 ounces pasta (such as penne, farfalle, etc)

8 ounces fresh mozzarella, diced (see note)

8 ounces strawberry halves

2 cups packed baby spinach

1 bunch basil leaves, torn

Traditional Balsamic Vinegar

Olive Oil

Sea Salt and Pepper to taste

 

PASTA: Bring a large pot of water to a boil, salt and allow the pasta to cook as directed on the box, drain well.

 

PASTA SALAD: Combine the pasta, mozzarella, strawberries, baby spinach and basil in a large bowl, drizzle with desired amount of balsamic vinegar and olive oil, and season with salt and pepper to taste.

 

 

Greek Pasta Salad

1 pound rotini or other small pasta

Sea Salt and freshly ground black pepper

½ cup olive oil

¼ cup red wine vinegar

Greek Seasoning to taste

Easy Marinated Artichoke Hearts*

8 ounces Persian cucumbers, diced (about 3)

¼ cup sliced red onion

1 pint grape tomatoes, halved lengthwise

1 (8 ounce) chunk feta cheese, cubed

½ cup pitted Kalamata olives

 

*Easy Marinated Artichoke Hearts

1 Can Quartered Artichoke Hearts

Olive Oil

Wine Vinegar or White Balsamic of choice

Roasted Garlic Sea Salt to taste

Urfa Biber Flakes or Chile of Choice

 

To cook the pasta, bring 4 quarts water and 1 tablespoon salt to a boil. Add pasta and cook according to package instructions, about 7 to 10 minutes. Drain well and rinse with cold water.

 

While pasta is getting started, combine drained artichoke hearts with 2-3 tablespoons of plain olive oil, a splash or two of vinegar, a couple of pinches of garlic sea salt and a sprinkle of chile flakes. Toss to combine and allow to sit at room temperature.

 

To make the dressing, in a small bowl whisk oil, vinegar, and Greek Seasoning until desired flavor is reached.

 

In a large bowl, combine cooked pasta, cucumbers, onion, tomatoes, feta, artichokes and olives. Drizzle with dressing. Toss gently until uniformly combined and serve.

 

Smokey Cheddar Pasta Salad

1 lb. elbow macaroni (large or small noodles)

1 tbsp. olive oil

1 c. mayo

⅓ c. half & half

1 tbsp. mustard

2 tbsp vinegar

1 tsp. (I do a heaping one) fresh dill, minced

½ tsp. sea salt

¼ tsp. black pepper

½ tsp smoked paprika, or to taste

1½ c. cubed medium cheddar cheese

1-2 cups fresh peas

 

Bring a large pot full of water set over high heat to a boil. Cook macaroni according to package instructions, drain and rinse with cold water. Toss the noodles with a tablespoon of olive oil.

 

While the pasta is cooking, in a large mixing bowl whisk together the mayo, half & half, mustard, vinegar, dill, salt and pepper and paprika. Pour the cold pasta (that has been tossed in the olive oil) into the bowl and add the cubed cheese and peas. Stir with a spatula to combine. The mixture may be a bit runny, but as it chills it will soak up the moisture. Cover and place in the refrigerator for at least 1 hour.

 

Chicken and Couscous Salad

Salad:

 1 1/4 cups fat-free, less-sodium chicken broth

 1 (5.7-ounce) box uncooked couscous

 1 1/2 cups cubed cooked chicken (about 6 ounces) $

 1/2 cup thinly sliced green onions

 1/2 cup diced radishes (about 3 large)

 1/2 cup chopped seeded peeled cucumber 

 1/4 cup chopped fresh flat-leaf parsley

 2 tablespoons pine nuts, toasted – optional

Dressing:

  1/4 cup white wine vinegar

  1 1/2 tablespoons extra virgin olive oil

  1 teaspoon ground cumin

  1/2 teaspoon sea salt

  1/8 teaspoon freshly ground black pepper

  1 garlic clove, minced 

 

To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.

 

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

 

Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.