New recipes

Red Potato Skewers with Garlic and Mustard

Red Potato Skewers with Garlic and Mustard

Ingredients

  • 1 1/2 pounds small red-skinned new potatoes (about 1 to 1 1/2 inches in diameter), scrubbed, halved
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons finely chopped fresh rosemary
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 6 metal skewers or wooden skewers soaked in water 30 minutes

Recipe Preparation

  • Line baking sheet with heavy-duty foil. Cook potatoes in large pot of boiling salted water just until tender when pierced with sharp knife, about 10 minutes. Drain; cool 10 minutes.

  • Meanwhile, whisk oil and next 5 ingredients in large bowl to blend.

  • Add potatoes to dressing and toss to coat. Thread potatoes onto skewers, cut side up. Place on prepared baking sheet. DO AHEAD Skewers can be assembled 4 hours ahead. Cover; let stand at room temperature.

  • Preheat broiler, positioning rack 6 inches from heat source. Broil potato skewers until browned and bubbly, turning halfway through cooking time, about 10 minutes total.

Recipe by Betty Rosbottom,Reviews Section

Our Family’s Favorite Red Potato Salad Recipe

This red potato salad recipe is the way my mom has made potato salad my whole life! It is loaded with egg and the crunch of cucumber and celery with a whole lot of dill. This is a classic potato salad recipe you&rsquoll revisit again and again!

Bob and I are both partial to a good potato salad recipe. It&rsquos our go-to picnic food all summer, and we make it a bunch of different ways. This red potato salad recipe might just be our ultimate favorite. It is the classic potato salad recipe you need right now.


Zesty Potato Skewers Recipe

I am obsessing over these zingy little skewers! I have been teaching them all month in my classes and I always look forward to the end of every lesson when I can snag a stick of hot potatoes. Someone asked me once, “what is it about food on a stick that people love?” I think they’re just fun and easy and skewers feel like a party is happening. The potato party is made by the tasty Dijon-based marinade that coats each little spud. Potatoes on their own can be a tad bland, but add Dijon, garlic, crushed red pepper and lemon juice and you’ve tons of flavor. I know you’re going to love these.

Potatoes get a bad rap because of French fries and sour cream-loaded baked spuds, but potatoes are actually a perfectly nutritious plant food and a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid. Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals, according to the World’s Healthiest Foods website. An analysis by the USDA’s Agricultural Research Service found that the levels of phenolic compounds (which provide antioxidant protection and other health benefits) in red potatoes rivals the levels found in some vegetables that are traditionally regarded as nutrition powerhouses, including broccoli, spinach and Brussels sprouts. What?? Yep! But they do have a relatively high glycemic load, so don’t eat 10 pounds of them in one sitting, ok?

Small red potatoes – also called new potatoes – are well-suited for this recipe because they have a firmer texture after boiling than the more common Russets or baking potatoes. Leave the skin on to benefit from maximum nutrients, since most are located in and just under the skin. And do scrub potatoes well. If you don’t have a vegetable brush, the rough side of a sponge works well. This recipe is very easy, but it can be screwed up by not cooking the potatoes properly. If you undercook them, they won’t cook more under the broiler, so they’ll stay hard. If you overcook the potatoes, they’ll be difficult to skewer. Set your timer for less time than the recipe indicates and check doneness a little early by inserting the tip of a paring knife into the center. It should go in without resistance, but the potato shouldn’t be falling apart.

Everyone has really enjoyed these, even my kids. Mr. Picky actually loves mustard and likes potatoes and you know what is said about food on a stick, so these were a winner. I’ve been serving them with salmon burgers in class, and lots of different fish dishes at home, especially simply slow-roasted salmon. Any roasted chicken recipe would go beautifully with these potatoes, as well as lamb. But just because potatoes are considered a “vegetable,” they are a starchy vegetable so make sure you balance out your meal with a non-starchy vegetable, like asparagus or green beans.

Prep these ahead by boiling, coating with the mustard mixture and skewer the potatoes up to 4 hours ahead and they are the perfect party side dish. With the unofficial start of summer next week, you just might be celebrating this weekend. I’m going to help you out with some fab recipes. I’ve teamed up with several fellow bloggers to bring you 50 recipe ideas for a sensational summer gathering. See all the recipes for our Great Blogger BBQ below!


How to Make This Recipe

Start by making the Honey-Dijon vinaigrette which will replace the mayonnaise in this potato salad. It’s thick, creamy, and popping with flavor.

Combine extra virgin olive oil, apple cider vinegar, dijon mustard, honey, plus salt and pepper in jar or bowl then shake or whisk to combine.

Set the vinaigrette aside then chop baby red skinned potatoes. If you can’t find baby reds, just use regular red potatoes and chop them up. Cut the potatoes into quarters then place in a big pot of salted cold water and bring to a boil over high heat.

Cook the potatoes until fork-tender, 10-15 minutes, then drain and pop them back into the pot off the heat for 5 minutes to help dry out the potatoes.

Add 1/3 cup of the vinaigrette to the warm potatoes then toss to combine.

Transfer the dressed potatoes to a large bowl with a lid then refrigerate for at least an hour, or up to overnight. This is a trick I learned from my Mom and her Classic Potato Salad recipe – dress the warm potatoes first and the flavor of the vinaigrette really sinks in!

While the potatoes are cooling in the fridge, get to work on the caramelized onions which will add a slightly sweet yet savory flavor to the potato salad that’ll make everyone say, hmmm, what IS that?

Chop a large sweet onion then add to a large skillet over medium heat with extra virgin olive oil and a dash of salt. Cook for 20-25 minutes, or until the onions are deeply caramelized, stirring every so often and turning the heat down slightly if they start to brown too quickly. Set the onions aside to cool slightly.

Meanwhile, hard-boil eggs. Hard-boiled eggs are a staple in mayo-based potato salads and I couldn’t bear to leave it out of this vinaigrette-based version. It’s one of my favorite parts.

Place eggs in a saucepan filled with cold water then bring to a boil. Place a lid on top then remove the pan from the heat and let sit for exactly 12 minutes.

After 12 minutes, plunge the eggs into ice water or run under cold water until they’re cool enough to handle but still warm. Peel then chop. Eggs = done!

Once the potatoes have been chilling for at least an hour, add the caramelized onions and chopped hard-boiled eggs, as well as chopped green onions, and cooked then crumbled bacon.

Add enough dressing to coat the salad to your liking (I used about 1/2 cup total) then toss to combine.

Taste and add more salt and pepper if necessary then stash the potato salad back into the fridge to chill completely or eat slightly-warm. It is totally awesome either way. I hope you love this new, MAYO-FREE take on potato salad – enjoy!


Spanish Spice Grilled Sirloin Skewers

PRINT: Click here for a printer-friendly version of this recipe

Makes: 8 skewers with 3 strips of sirloin each

1.5 pounds top sirloin steak, sliced into thin strips ¼-inch wide

2 teaspoons dried oregano

1 teaspoon ground mustard

1 teaspoon freshly ground black pepper

Sarah’s Spanish Steak Sauce ingredients:

¼ cup fresh parsley, stemmed and roughly chopped

½ to 1 teaspoon crushed red pepper flakes (½ for mild heat, more as desired)

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

¼ teaspoon freshly ground black pepper

If serving with Sarah’s Spanish Steak Sauce, prepare the sauce first so the flavors have time to marinate together. The sauce may be prepared up to 3 days in advance of serving.

To prepare the sauce, place all the ingredients in a small food processor and process until well-combined, about 1 minute. Add oil and vinegar and pulse until smooth. If sauce is too thick, add more oil (or water), 1 tablespoon at a time, until desired consistency is achieved. Add salt and pepper and pulse again until incorporated. Taste and add more seasoning as desired.

Let sauce sit at room temperature for at least 30 minutes before serving so the flavors meld together. Sauce may also be prepared up to 3 days in advance and refrigerated until ready to use (bring to room temperature and shake well to combine before serving). This sauce would also be excellent with other grilled meats, fish and vegetables.

To prepare the sirloin skewers:

Before you begin, make sure that your grill is clean, hot and well-lubricated with vegetable oil. Preheat grill to hot and keep the lid closed until ready to grill. If using wooden skewers, soak them first in water for 15 to 20 minutes to prevent burning on the grill.

In a small bowl, mix together spices and seasoning until well-combined. Use immediately or store in an airtight container at room temperature for up to a year. The recipe for the rub may be multiplied as desired (doubled, tripled, etc.), and you will need ¼ cup of the spice rub for 1.5 pounds of meat.

Place strips of sirloin in a large bowl and sprinkle spice rub over the meat. Use a spatula or your hands to toss until evenly coated.

Thread sirloin strips onto skewers, accordion-style, adding 2 or 3 strips per skewer depending on its length.

Place skewers on the hot grill over direct heat and lower the cover. Cook for 3 minutes, then flip and continue cooking until the meat is cooked through and lightly charred around the edges, about 2 to 3 minutes (because the strips of meat are thin, the meat will cook quickly).

Transfer skewers to a serving platter and serve with Sarah’s Spanish Steak Sauce or your favorite dipping sauce.


Garlic-mustard glazed skewers

Growing up, I couldn’t stand mustard. Hated it. It was spicy and gloppy and it usually looked like a bucket of yellow paint. Even a smidgen on a sandwich, burger or hot dog was enough to make me reject the whole meal. Er, you might have guessed I didn’t just learn how to be “difficult” yesterday!

I still don’t like the yellow shellac in a squeeze bottle, ubiquitous in the U.S. from street carts to beach burger huts. (A Google search points me to a Mustard Museum in Wisconsin, by the way. You’re welcome!) But Dijon and I have struck a perfect harmony in the last couple years as I have realized it has nothing to do with that jaundiced stuff, and everything to do with two of my favorite things on earth: France and wine.

You can use in salads and dressings. You can smother potatoes in it and think you’ve died and gone to heaven. You can slather it on flatbread before topping it with caramelized onions, for a unbearably good cocktail party snack.

Or, you can do as Bobby Flay suggests, and make a fantastic marinade for beef, chicken, pork or you-name-it. We tried this out the first time on Father’s Day, and loved it. (Yes, I am aware that Father’s Day was 40 days ago. Didn’t I warn you this was catch-up week?) We’ve made it two more times on chicken skewers and brought them to barbecues for a easy, tasty dinner, not to mention a fun way to take a break from the barbecue sauce grind.


Garlic-Mustard Glazed Skewers

  • Servings: 4 to 6, 8 for appetizers
  • Time: 45 minutes
  • Source:Bobby Flay via Epicurious

In probably one of my favorite Epicurious comments to date, someone complained that “the mustard flavor is overpowering” in this glaze. And while I don’t disagree, I have to question the logic of someone who made a recipe that is more than 50 percent mustard and was surprised. That it tasted like mustard.

But poking fun aside, that was my warning that if you don’t really like Dijon, this is not the recipe for you. However, if you do–and oh, I do–this is amazing, garlicky and smoky-spicy (if you use hot, smoky paprika, for a great kick) and well-seasoned, with just a modicum of salt.

Bobby Flay suggests you put this on beef tenderloin skewers. I say you put it on anything you please, and usually use chicken breast or thigh cutlets cut into big chunks. The glaze is supposed to cover 2 pounds of meat but we have little trouble stretched it to 3 pounds. I bet it would be delicious on tofu too.

  • 1/4 cup coarse or whole grain mustard
  • 2 tablespoons smooth Dijon mustard
  • 4 cloves garlic, minced
  • 2 tablespoons white wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 to 3 pounds boneless skinless chicken cutlets, in big chunks, or beef

To make and grill skewers: Soaking wooden skewers in water helps prevent them from burning on the grill. Thread meat onto skewers I try to leave a finger of space between each chunk so that they will cook more evenly. Pour some glaze into a separate bowl and brush skewers generously with it. You cannot reuse what you’ve dipped a brush that touched raw meat with, so best to add more to the bowl as you use it up, rather than dipping the brush into the full amount and finding you had to waste the leftovers. Grill over medium-high heat until cooked, turning regularly for even color.


Vegetarian barbecue recipes

Simple yet delicious meat-free recipes for summer barbecues. Put on a plant-based feast of veggie burgers, halloumi skewers, salads, sauces and more.

5-a-day burger

A burger that combines all five of your 5-a-day? It's real and really tasty! Vegetarians have never had it so good

Tamarind squash & halloumi skewers

Do something different with barbecued halloumi. Marinated in spices, these cheese and butternut squash skewers are an irresistible mix of sweet and savoury

Saffron aïoli

Make your own aïoli infused with saffron to use as a sauce at your next summer barbecue. Made with egg yolks, lemon juice, garlic and mustard, it's easy to make

Blackened sweet potato mash

A barbecue twist on conventional sweet potato mash with smoky skins, spring onions and a squeeze of lime

Grilled & filled cumin flatbreads

Making your own fragrant spiced flatbreads will surely impress at your next barbecue. An ideal veggie main, served with marinated feta, Kalamata olives, toasted pumpkin seeds and yogurt

Romesco sauce

Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce

Cheesy corn on the cob

An ideal accompaniment to a barbecued steak, these cheesy, buttery corn cobs are lightly charred and sprinkled with Parmesan (or a veggie alternative)

Chunky barbecue potato slices

Forget chunky chips, these stylish slices are par-boiled then popped straight on the barbecue

Charred baby aubergine & toasted quinoa salad

A fresh summer salad that won't leave the veggies feeling left out come barbecue season. Grilled vegetables, herbs, quinoa and crunchy hazelnuts give a variety of gorgeous textures and flavours


Herby Potato Salad Ingredients

Our classic creamy potato salad isn’t difficult to make, but I’m going to go out there and say that this herbed potato salad is even easier! The ingredient list is not long. Here’s what we add:

Potatoes — I love using small baby or new potatoes for this salad. Red bliss potatoes or fingerlings are also excellent options. The smaller the better, this way they cook quickly and you don’t need to spend extra time chopping.

Salty water — The number one trick for the best potato salad is to salt your cooking water. I add at least 1 tablespoon to the water, which means that as the potatoes cook, they become nicely seasoned and flavorful (just like when you boil pasta).

Fresh lemon and red wine vinegar — I love the combination of fresh lemon juice and red wine vinegar for the potato salad dressing (champagne vinegar is nice, too). If you don’t have both in the kitchen, don’t worry, you can use just one.

Dijon mustard — We use Dijon mustard a lot when making salad dressings. It’s tangy and helps to make vinaigrettes creamy and emulsified.

Olive oil — Mayonnaise is a popular ingredient to classic American potato salad, but for this recipe, we leave it out and instead whisk in olive oil to the lemon juice, red wine vinegar, and mustard to make a creamy (dairy-free) vinaigrette.

Lots of fresh herbs and scallions — This is my favorite part of the recipe. I’ve said it before and I’ll say it again. When it comes to fresh salads, I honestly don’t think you can add too many herbs! I usually end up adding parsley, dill, and mint, but basil, chives or tarragon would also be wonderful.


If you love this recipe.

Easy Vegan Tartar Sauce

Vegan Bechamel Sauce

1-Pot French Onion Soup (Vegan!)

Crispy Cajun Baked Fries (Oil-Free!)


FAQ’s and Expert Tips

A watery potato salad can be caused by mixing the potatoes while they are too hot or the ingredients used in your potato salad (for example too much vinegar or other liquid). Make sure to drain potatoes well and allow them to cool to room temperature before mixing.

Yes you can. Drain the potatoes and rinse them under cool water. Transfer to a large bowl. it will help the potatoes to not get too mushy.

You can add lots of other ingredients to this salad, it’s really versatile. Some options are cooked chicken, dill, parsley, peas, corn, bell peppers, cayenne pepper, capers, to name a few.

  1. Use the right potato! Be sure to use a waxier potato to ensure it soaks up all that dressing, other potato varieties can leak water and result in a runny dressing. Yukon golds are best, avoid starchier potatoes like Russets.
  2. Salt your water while the potatoes boil. Just like pasta, potatoes soak up the salt and add some flavor to our dish.
  3. Chill the potato salad to give it time to meld the flavors. As the salad sits the flavors will develop, resulting in a much tastier potato salad.