French Potato Salad

I've come a long way baby.

Let me explain.  Growing up, I had a very loose, slightly on, mostly off, relationship with potato salad.  And considering that most of the potato salad I came across at family meals, barbecue's, cookouts, and the like, contained their fair share of mayonnaise, I was simply not a fan.

It's never easy to convey why you don't take to a particular food--especially when it seems that most you know and come across are fans.  But there I was--the girl, now woman, with a distinct disdain for this favorite dish and its main dressing.  However, I'm fortunate that as my natural development continued, so did my palate's evolution, and I ultimately came to like--not love--traditional potato salad.  Nothing major, but I could handle a serving or two a few times a year.

And then I was given the gift of discovering what seemed to be a recipe created just for me and my fellow non-mayo cohorts: an herb-y, vinaigrette tossed, and beyond delicious, French Potato Salad.  Made of tender red and white potatoes, with accents of fresh herbs, a luscious champagne vinaigrette, and a few other flavorings of white wine, chicken stock and green onions, it's one of my favorite side dishes for any occasion and my definite go-to when I'm on potato salad duty.  It's a lighter, elegant spin on the classic American-style and suits me (and my taste buds) perfectly.

I brought it back to life in my kitchen recently for a family gathering, and let's just say the bowl was empty at the end of our time together (humble brag -:) ).  It serves up beautifully warm or at room temperature, making it extremely versatile and picnic friendly.  Make it for yourself and I'm certain you'll be coming back for more.

Happy Eating!

French Potato Salad >>> Get the recipe here!

HOW TO EAT: Potatoes

Potatoes are undisputed comfort food.  Whether you're enjoying them baked, mashed (somehow everything seems better with a bowl of luscious, mashed potatoes), roasted, fried--my personal favorite--or any other way you want 'em, there's so much to love.  

Potatoes bring heft to dishes like soups and stews, pair well with most poultry and meat, and can even stand on their own as main courses.  Beyond their yumminess factor, potatoes also offer up healthy doses of nutrition, such as the Vitamin A and beta-carotene laden sweet potato.  And the affordability of potatoes make them a staple in almost every kitchen.

So with all this goodness surrounding them, I'm excited to feature these versatile spuds in today's installment of our "how to eat" series.  Enjoy the tutorial and let me know your favorite way to enjoy potatoes.

Happy Eating!

Eating Potatoes:

Eat baked potatoes from the skin with a fork, and then eat the skin with a fork and knife.  Add butter by taking some from your butter plate with your dinner knife.  Do not mash potatoes on your plate.  French fries are halved and eaten with a fork.  Eat chips and shoestring potatoes with your fingers.  

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Potato and Kale Cakes

Potato and Kale Cakes

I started the New Year off with some specific intentions about food.  For the month of January, I have fasted from meats, sweets and bread.  And while this commitment required some adjustment, it was definitely made easier as I came across a great recipe or inspiration, like this one for Potato and Kale Cakes from Bon Appetit.

The promise of a crispy exterior married to a creamy interior, while delivering a delicious flavor profile of hearty greens, potato, herbs and spices, drew me in.  I had little doubt that this recipe would be a keeper.  And so it turned out to be.  I served them for dinner, but they could be equally great served as a lunch entree or appetizer course. 

Yes there are a few extra pans to wash now, but a satisfying bite in keeping with my "meatless-sweetless-breadless" January fare, is worth it.

Happy Eating!

Potato and Kale Cakes

Ingredients:
1 1/2 pounds unpeeled russet potatoes, scrubbed,
cut into 1-inch cubes
1/4 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon coarse kosher salt, divided
3 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 large garlic clove, finely chopped
1/2 pound kale, center rib and stem cut from
each leaf, leaves coarsely chopped
1 tablespoon chopped fresh thyme
1/8 teaspoon ground nutmeg


Cook potatoes in a large saucepan of boiling, salted water until tender, about 25 minutes.  Drain; return potatoes to same saucepan.  Add milk and butter.  Mash potatoes (with peel) until smooth.  Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper.  Transfer 3 cups mashed potatoes to large bowl and cool (reserve any remaining potatoes for another use).

Heat 1 1/2 tablespoons oil in large deep skillet over medium heat.  Add onion and garlic.  Saute until onion softens, about 5 minutes.  Increase heat to medium-high.  Add kale and thyme.  Toss until kale wilts, about 5 minutes.  Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend.  Cool potato mixture 30 minutes.

Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties.  Arrange on rimmed baking sheet.  [Do Ahead: Can be made up to 2 hours ahead.  Let stand at room temperature.]

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.  Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes.  Carefully turn cakes over.  Cook until brown on bottom, 2 to 3 minutes longer.  Transfer to plates, serve and enjoy.