CASUAL DINNER MENU: Roast Beef Baguettes with Cider Onion Jam; Arugula Pesto Potato Salad; White Chocolate Raspberry Cookies
When there are potatoes at the farm stands, I have a hard time diverting my attention from them. Sure, all the other vegetables look good, summer or fall, but there's just something about the potatoes that wins me over.
If I had to pick my favorite way of preparing new potatoes, I'd probably choose roasting. But variety is the spice of the life...right? The other day, I decided to put a spin on potato salad, which is such a nice change of pace from roasting, whether served as a light lunch or a side at a barbecue.
This version makes the Mini Cuisinart do double duty: you make a zesty pesto similar to this arugula one and the creamy, mayo-like dressing at once, then you toss it with cooked potatoes and fresh cherry tomatoes. And then you eat it.
From my kitchen, albeit small, to yours,
Cara, THE QUARTER-LIFE COOK
**Recipe**
Makes 2-3 cups
Ingredients
2 pounds small waxy potatoes
2 tablespoons toasted almonds
1 tablespoon golden raisins*
1/2 cup arugula
1/4-1/2 teaspoon salt
1 egg yolk
1 tablespoon white wine vinegar
1/2 teaspoons mustard
6 cherry tomatoes
1/4 cup olive oil
*if your raisins are old and dried, plump them in boiling water before using
Up to two days in advance, make the potatoes: submerge them in a large pot with water to cover. Bring to a boil over medium-high heat, then let boil, uncovered, until the potatoes are easily pierced with a knife. Depending on size and freshness, this can be anywhere from 4-20 minutes once boiling.
Remove the potatoes from the pan and cool until they're easy to handle.
Cut the potatoes into bite sized pieces and set them in a large bowl.
To make the dressing, put the almonds, raisins, and 1/4 teaspoon of salt in the food processor. Grind until the almond has turned into a meal and the raisins are chopped. Add the arugula, and process until it's ground.
Now add the egg yolk, vinegar, and mustard and process to combine. Wipe down the sides of the processor with a spatula.
Add the olive oil a few teaspoons at a time, processing in between. The dressing will begin to thicken.
When you’ve added all of the olive oil, taste for salt and add up to ¼ teaspoon more. If you’d like your dressing a little more tart, add a few more teaspoons of vinegar.
Toss the dressing with the potatoes and the cherry tomatoes. Taste again for salt, top with freshly ground pepper, and serve.
Up to two days in advance, make the potatoes: submerge them in a large pot with water to cover. Bring to a boil over medium-high heat, then let boil, uncovered, until the potatoes are easily pierced with a knife. Depending on size and freshness, this can be anywhere from 4-20 minutes once boiling.
Remove the potatoes from the pan and cool until they're easy to handle.
Cut the potatoes into bite sized pieces and set them in a large bowl.
To make the dressing, put the almonds, raisins, and 1/4 teaspoon of salt in the food processor. Grind until the almond has turned into a meal and the raisins are chopped. Add the arugula, and process until it's ground.
Now add the egg yolk, vinegar, and mustard and process to combine. Wipe down the sides of the processor with a spatula.
Add the olive oil a few teaspoons at a time, processing in between. The dressing will begin to thicken.
When you’ve added all of the olive oil, taste for salt and add up to ¼ teaspoon more. If you’d like your dressing a little more tart, add a few more teaspoons of vinegar.
Toss the dressing with the potatoes and the cherry tomatoes. Taste again for salt, top with freshly ground pepper, and serve.
Note: This salad can definitely be made in advance. It's best to add the tomatoes as close to serving as possible.
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