Good Food Every Day

Korean Potato Salad
Total Time 45 minutes (plus 1 hour for chilling) 6 servings

Ingredients

1 small red onion, finely chopped
2 Persian cucumbers, halved lengthwise, thinly sliced crosswise
1 small carrot, peeled, quartered lengthwise, thinly sliced crosswise
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
1 lb. russet potatoes (about 2 medium), peeled, cut into 8 equal pieces
2 large eggs, rinsed
1 cup fresh corn kernels (from about 1 ear; optional)
½ cup mayonnaise
2 Tbsp. unseasoned rice vinegar or distilled white vinegar
1 Tbsp. plus 1 tsp. sugar
1 tsp. yellow mustard (such as French’s)

Preparation

Step 1 - Place 1 small red onion, finely chopped, 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise, 1 small carrot, peeled, quartered lengthwise, thinly sliced crosswise, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium bowl and massage until vegetables look shiny and are just starting to release some liquid. Let sit while potatoes cook to allow vegetables to soften further and release more liquid (at least 15 minutes).
Step 2 - Place 1 lb. russet potatoes (about 2 medium), peeled, cut into eight equal pieces, in medium saucepan and pour in cold water to cover by 2". Season generously with salt and bring to a simmer over medium-high heat. Carefully lower 2 large eggs, rinsed, into pan. If using 1 cup fresh corn kernels (from about 1 ear), add to pot. Cover and cook, adjusting heat as needed to maintain a simmer, 10 minutes (exactly). Using a slotted spoon, transfer eggs to a bowl of ice water. Slide a skewer into a potato piece; there should be no resistance. If potatoes aren’t tender, continue cooking until they are, up to 5 minutes longer. Drain cooked potatoes and corn (if using) in a fine-mesh sieve; return to pot.
Step 3 - Peel eggs and add to pot with potatoes. Using a potato masher or fork, smash eggs and potatoes until broken up into small, irregular pieces (exact size doesn’t matter).
Step 4 - Drain vegetables in same sieve, squeezing fistfuls very hard to remove excess liquid. Add to potato mixture along with ½ cup mayonnaise, 2 Tbsp. unseasoned rice vinegar or distilled white vinegar, 1 Tbsp. plus 1 tsp. sugar, 1 tsp. yellow mustard (such as French’s), and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; mix well with a rubber spatula to combine (potatoes will break up further and become creamy). Taste and season with more salt if needed. Transfer potato salad to an airtight container, cover, and refrigerate until cold, at least 1 hour, before serving.

Do ahead: Salad can be made 2 days ahead. Keep chilled.

Farmer's Dressing
MAKES 2 cups PREP 5 Min

What You'll Need

1 cucumber, cut into small chunks
1 cup sour cream
1 cup mayonnaise
2 tablespoons chopped onion
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

What to Do

In a food processor or blender, combine all ingredients; blend on medium-high speed until smooth.

Cover and chill at least 1 hour or until ready to serve.

Lemon Rice Salad
Total Time Prep: 25 min. + chilling Makes 16 servings (3/4 cup each)

Ingredients

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted


Directions

For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight.
Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Cheesecake Fruit Salad
PREP TIME 15 min YIELD 8 cups

Ingredients
1 package (3.4 ounces) instant cheesecake pudding mix
2 containers (6 ounces each) vanilla or strawberry yogurt
1 tub (8 ounces) frozen whipped topping, thawed
2 medium bananas, sliced
1 medium peach, peeled and chopped
1 pound fresh strawberries, chopped
1 pint fresh blueberries
1/4 cup graham cracker crumbs

Directions
In a large bowl, beat cheesecake pudding mix and yogurt on medium speed until incorporated. Reduce mixer speed to low; beat in whipped topping until fluffy. Fold in bananas, peach, strawberries and blueberries. Sprinkle with graham cracker crumbs. Cover; refrigerate at least 1 hour. If desired, garnish with additional fruit and graham cracker crumbs.

Rainbow Buddha Bowl
Prep time 15 mins Cook time 20 mins Total 35 mins Serves: 1 bowl

Ingredients

Bowl
1 cup uncooked white quinoa
2 cups filtered water
⅓ Cup cooked, chopped kale
2 radishes, sliced
1 carrot, peeled into ribbons
½ cup chopped purple cauliflower
1 asparagus spear, chopped
½ avocado, sliced
½ yellow bell pepper, sliced

Dressing
⅓ Cup tahini
2 Tbsp lemon juice
2 Tbsp olive oil
1 clove garlic, minced
1 Tbsp maple syrup

Instructions
Add the quinoa to 2 cups of boiling water in a pot and turn to low heat and cover.
Cook for 20 minutes, then uncover, stir and cool. Transfer to a large bowl.
Add the olive oil, garlic, tahini, lemon juice, and maple syrup to a blender or food processor and blend well.
Top the quinoa with the vegetables and drizzle tahini dressing on top.

Loaded Baked Potato Salad
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30minutes

Ingredients

3 pounds Uncooked Potatoes (any variety) 1-inch diced (about 8 cups)
1 ½ cups Sour Cream or plain Greek yogurt
½ cup Mayonnaise
1 tablespoon White Vinegar
1 teaspoon Sea Salt or to taste
½ teaspoon Black Pepper or to taste
½ cup Crumbled Bacon about 8 slices cooked
2-3 Green Onions thinly sliced
4 ounces Cheddar Cheese shredded (about 1 cup)

Instructions
Place diced POTATOES in cold water to prevent discoloration.
Carefully place diced potatoes in 3 quarts boiling water for 10-15 minutes until they are fork-tender. (I used a silicone steamer basket for easier lifting)
Note: Use any method to cook the potatoes.
Drain potatoes and cool to room temperature.
Place POTATOES, BACON, GREEN ONIONS, and CHEDDAR CHEESE in a large mixing bowl.
In a small mixing bowl, whisk together SOUR CREAM, MAYONNAISE, VINEGAR, SALT, and PEPPER.
Pour dressing mixture over potatoes, and gently toss to coat.
Serve warm or chilled.
To store, cool completely and refrigerate up to five days in an airtight container.

Jalapeno Corn Coleslaw
Prep Time: 10 mins Total Time: 10 mins Servings: 6

Ingredients

8 cups shredded Napa or green cabbage
3 ears fresh corn (about 2 cups worth)
1/2 large jalapeno, minced (about 1/4 cups worth)
1/2 bunch fresh cilantro, chopped small (about 1/2 cups worth)
2 green onions, sliced thin (about 1/4 cups worth)

Dressing Ingredients

3/4 cup mayonnaise
3 tablespoons sugar
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
1 teaspoon celery seeds
1/2 teaspoon kosher salt

Instructions

Combine the cabbage, corn, jalapeno, cilantro, and onions in a large mixing bowl.
In a smaller bowl or large measuring cup, whisk together the mayonnaise, sugar, mustard, lime juice, celery seeds, and kosher salt.
Pour the dressing over the cabbage mixture and toss well to coat. Serve immediately.

Notes
The coleslaw can be made in advance. However, it will release more liquid the longer it is stored in the refrigerator. You’ll want to drain off some of the excess liquid prior to tossing again and serving.

Greek Orzo Salad
PREP TIME 15 min YIELD 8 servings.

Ingredients
1 cup uncooked orzo pasta
6 teaspoons olive oil, divided
1 medium red onion, finely chopped
1/2 cup minced fresh parsley
1/3 cup red wine vinegar
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
2 large tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
12 pitted ripe or Greek olives, halved
1/2 cup crumbled feta cheese

Directions
Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil.

In another bowl, combine onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining 4 tsp. oil; pour over orzo and toss to coat. Cover and refrigerate until chilled. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

CHICKPEA SHAWARMA SALAD
Prep time 10 mins Cook time 20 mins Total time 30 mins Serves: 2

Ingredients

CHICKPEAS
1 15-ounce (425 g) can chickpeas, rinsed, drained and dried in a clean towel
1 Tbsp (15 ml) olive oil
Heaping 1 tsp cumin
Heaping 1/2 tsp smoked paprika
Heaping 1/2 tsp turmeric
Scant 1/2 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Pinch each black pepper, ground coriander + cardamom

SALAD
5 ounces (141 g) spring mix lettuce (organic when possible)
10 cherry tomatoes, chopped (organic when possible)
1/4 cup (28 g) red onion, thinly sliced
3/4 cup (45 g) fresh parsley
20 (~60 g) pita chips, slightly crushed (store bought or homemade*)

DRESSING
1/2 cup (120 g) hummus
3 cloves garlic (1 1/2 Tbsp or 9 g), finely minced or grated
1 tsp dried dill (or 2 tsp fresh dill)
1 lemon, juiced (2 Tbsp or 30 ml)
Water to thin

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Endive Salad with Pears and Pumpkin Seeds
TOTAL TIME: 30 MIN SERVINGS: 6

INGREDIENTS

VINAIGRETTE
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 cup extra-virgin olive oil
Kosher salt

SALAD
1 tablespoon extra-virgin olive oil
1/2 cup pumpkin seeds
Kosher salt
3 Belgian endives (1 pound), cored and sliced 1 inch thick
1 head of frisée (8 ounces), core and dark green leaves discarded, white and light green leaves chopped into 2-inch pieces (8 cups)
1 large red d’Anjou pear, cored, quartered and thinly sliced
3 scallions, thinly sliced on the diagonal

INSTRUCTIONS

MAKE THE VINAIGRETTE In a medium bowl, combine the vinegar, lemon juice, mustard and honey. While whisking constantly, slowly drizzle in the oil until well emulsified. Season with salt.


MAKE THE SALAD In a small skillet, heat the olive oil. Toast the pumpkin seeds over moderate heat, stirring, until golden, 2 to 3 minutes. Transfer to a paper towel–lined plate to drain; season with salt.

In a large bowl, toss the endives, frisée, pear and scallions with half of the vinaigrette and season with salt. Transfer the salad to plates and top 
with the pumpkin seeds. Serve the remaining vinaigrette on the side.


MAKE AHEAD
The vinaigrette can be refrigerated overnight. The toasted pumpkin seeds can be stored in an airtight container overnight.