French Dijon Mustard Vinaigrette Potato Salad

Anyone else here a starch fiend (waits and looks for raised hands)? I just love potato salad, but I’m not that crazy about the usual heavy versions loaded with mayo. This Dijon mustard vinaigrette potato salad is different. It’s French, for one thing, which means there’s no mayo in it. Instead, it has olive oil, lemon juice, and Dijon mustard for a bit of bite.

It’s really easy to make, without a lot of fussing. You can eat it warm out of the pan, at room temperature, or chilled. Since there’s no mayonnaise, it also travels well if you’re going on a picnic or to a barbecue (make more!).

The best part? No peeling (oh, the scandal)!  That makes the prep time faster. And, you get more vitamins too.




Potato Salad Cookbooks

Williams Sonoma Collection: Potato

Oh, the humble potato. It’s not so humble after William Sonoma finishes with it. And their potato salads have artichokes, feta cheese, or red bell pepper. (There’s also recipes for fries, and roasted fingerling potatoes). One reviewer said she got it from the library – but her family wouldn’t let her return the book! So, rather than risk a giant fine, she bought a copy.

Potato Salad: 65 Recipes from Classic to Cool

Every kind of potato salad, from creamy to tangy. There’s even a recipe for potato salad made with beer, and an upscale version with caviar.

 


Potato Salad: Fifty Great Recipes

Potato salad with seafood, pesto, nicoise, and tarragon and lamb. Lots of delicious combinations you may have never thought of.

Dijon Mustard Vinaigrette Potato Salad Substitutions and Variations

  • add a hard boiled egg
  • mix up your potatoes (try it with some red potatoes)
  • crumble cooked bacon over the salad
  • add tarragon to the dressing
  • use scallions instead of the bell pepper
  • add a splash of white wine to the dressing
  • replace the lemon juice with champagne vinegar

More Potato Salad Recipes

dill caper potato saladDill Caper Potato Salad

Sweet, lemony dill and salty/sour capers make a perfect foil for the potatoes. And no mayo in sight.

 

belgian potato salade liegoiseBelgian Potato Salade Liegoise

This potato salad is a full meal. Made with sausage, potatoes, and hard boiled egg, it’s savory, filling, and easy too.

 

mixed greens egg potato chicken saladMixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

An entree salad that’s great for a summer lunch or dinner (just cook the egg and potato). Use leftover chicken (or get a pre-cooked one). It’s flexible too. Use whatever protein and veggies you like.




 

Sauteed Garlic Parmesan Spinach

In my head, this was Roman spinach.  Then I looked and realized that was a completely different recipe (with pine nuts and raisins). I was wrong about the Roman part, but at least sauteed garlic parmesan spinach is really Italian.

The recipe that inspired this called for blanching and baking the spinach and then broiling everything.  That was too much bother!  I’ve adapted it to make it simpler and easier.

This way, it doesn’t take a lot of time or effort to prepare.  It will go nicely, I think, with a simple pan fried fish, or grilled fish. Or, serve it with a steak.

Unlike the Roman spinach (which would have required a trip to get pine nuts), this sauteed spinach is made from everyday ingredients you probably already have at home.  No special shopping trip needed!

If you want, you can add additional ingredients to the basic recipe (see the substitutions and variations section below for more ideas).




 

Substitutions and Variations for Sautéed Garlic Parmesan Spinach

  •  add a sliced mushroom or two (put that in before the spinach)
  • try some sautéed onions
  • add this recipe to some scrambled eggs and make it a main course for breakfast, lunch, or brunch
  • roast the garlic first
  • add some chopped fresh cherry tomatoes just before serving

More Spinach Recipes

Bacon Spinach Tomato Aioli Sandwich Recipe

Spinach and Egg Frittata for One Person

Spinach and Feta Cheese Omelette

Shakshouka for One

 




Honey Mustard Glazed Carrots for One

It’s been a while since I posted a side dish, so I thought I’d fix that. Honey mustard glazed carrots are an easy and savory side dish that’s ready in just a few minutes.  The honey adds a hint of sweetness, while the mustard provides a bit of a kick. The carrots are really easy to prepare, but the dish feels fancy enough for company.

This side dish goes beautifully with a simply roasted piece of chicken.  Season it with olive oil, lemon, and rosemary, put it in the oven and then start the carrots about 20 minutes before the chicken is done.

Or, try them with a grilled lamb chop,  or a steak. This recipe would also be great with Thanksgiving turkey or a family holiday get-together (you’d obviously have to size up the quantities).

If you’re trying to eat more veggies, honey mustard carrots also go well with a grilled cheese sandwich for lunch.

I sliced the carrots in matchsticks, but you can make them whatever way suits you. If you’re in a hurry, use frozen carrots (which are pre-blanched and will cook faster than fresh ones will).

Another tip to speed up the process and make your life a bit easier: when you measure the honey, dip the spoon in water first.  It creates a barrier that  will keep the honey from sticking and make it easier to pour it into the saucepan.




Substitutions and Variations for Mustard Honey Glazed Carrots

  • If you don’t have honey, use brown sugar instead
  • Add some fresh rosemary to the carrots
  • Saute some shallots with the honey mustard mixture and then add the carrots back to the pan
  • Try roasting them in a 450 oven for 40 minutes with some parsnips

More Side Dish Recipes

butternut squash brown sugar vanillaRoasted Butternut Squash with Brown Sugar and Vanilla

Sure, I’m calling this a side dish. It’s made with squash, isn’t it? It’s also got nuts, brown sugar, and vanilla. And thinks it’s a dessert. Shhh. Don’t tell.

 

roasted root vegetable medleyRoasted Root Vegetable Medley

A colorful, and surprisingly sweet mixture of tender veggies. Only five minutes prep and one pan.

 

roasted paprika potatoesRoasted Paprika Potatoes

Crispy, fluffy, and one of my favorite comfort foods. Think fries that are a lot less messy, with an extra flavor punch.

 

no mayo healthy cole slaw recipeNo Mayo Healthy Cole Slaw Recipe for One

Crisp, fresh, and healthy too. There’s no heavy mayonnaise, and it’s great with a leftover turkey sandwich.

 




Roasted Cinnamon Nutmeg Butternut Squash

Fall has finally arrived, and the temperature is dropping. It’s time to start thinking about butternut squash, apple crisp, and soups.  I found this recipe for roasted cinnamon nutmeg butternut squash tucked into a cookbook. I’ve no idea where I got it from, but the combination of cinnamon, apple cider, nutmeg, butter, and squash is classic.

Cinnamon and nutmeg add both a bit of warm spice and sweetness, and the apple cider is both tart and sweet. It’s also apple cider season, so all the ingredients are at their peak now.

Butternut squash are notoriously hard to peel, unless you have an Oxo Swivel Peeler, which makes this chore much easier.  Or, you can buy the pre-peeled squash.

The rest is just cutting up the squash (use a big, sharp knife), adding the spices, butter, and cider, and baking it in the toaster oven.




Substitutions and Variations for Roasted Cinnamon Nutmeg Butternut Squash

  • Add some chopped pecans or walnuts after 15 minutes of baking
  • Make it savory: replace the butter with chicken stock, skip the cinnamon and nutmeg, and use curry instead.
  • Bump up the sweetness with honey or maple syrup
  • Wash the seeds, pat them dry, and then roast them for 10 minutes in the same pan for a sweet, crunchy snack

Tools and Ingredients for Roasted Butternut Squash

Oxo Swivel Peeler

This peeler cuts through butternut squash skin with virtually no effort. It’s no harder than peeling a cucumber. I’ve had mine for years and it still works flawlessly. There’s even a little scoop at the end for de-eyeing potatoes or removing bruised spots. The handle is comfy and easy to hold. It works on apples, squash, cucumber, carrots, and hasn’t needed any extra care or sharpening. I did add a dab of red nail polish at the end to make it easier to find in my utensil holder.

HIC Small Porcelain Baking Dish

Most baking dishes are far too large for one person or small batch cooking. This is perfect. I use it for the squash, to bake brownies or coffee cake, and reheat leftovers. It”s safe in the oven or microwave, looks great as a serving dish, and can go in the dishwasher if you have one.

More Butternut Squash Recipes

butternut squash brown sugar vanillaRoasted Butternut Squash with Brown Sugar and Vanilla

It’s a veggie dessert! If you didn’t know it was a nice, healthy vegetable (packed with Vitamin A and C), you’d think you were having a dessert. Because that’s what it tastes like. But, it really is a vegetable!

butternut squash cream sauce pastaButternut Squash Cream Sauce Recipe for One Person

Roasted garlic, some cream, and parmesan balance against the sweet squash for a rich, creamy sauce. Punch it up with crumbled bacon or pancetta.

 

curried butternut squash soup with applesCurried Butternut Squash Soup with Apples

Mild sweet curry is a perfect foil for apples and squash. Filling, comforting, and perfect for a cool fall or winter day.

 

 




White Bean Salad with Sun Dried Tomatoes

I spotted this white bean salad with sun dried tomatoes when I was shopping.  It sounded delicious: beans, sun dried tomatoes, olive oil, spinach.  Healthy and tasty!

The price was a bit of a turn off though: $8.00 a pound?! For beans?  Nope.  I had dry beans at home, but it was too hot to start cooking them. So, I trotted over to the canned beans section. Instead of $8.00 a pound, I got a whole can of beans for 88 cents (on sale!).  Score!

The rest was easy (and no cooking needed on a hot day).

Just soak the sun dried tomatoes, pour the beans into a bowl, roughly chop the spinach, chop some onion, and let it sit for a while to let the flavor develop.




Substitutions and Variations for White Bean Salad with Sun Dried Tomatoes

  • Add some olives and mozzarella cheese
  • Substitute fresh basil for the dried oregano
  • Make it a dip: roast some garlic, add that to the salad, and put it in your mini-chopper or blender. Or, do this with the remaining beans.
  • Use different colored beans or several different kinds. Put the rest of the can(s) in soup or chili.

More Bean Recipes

black beans and rice recipe one personBlack Beans and Rice Recipe for One Person

A meal that’s budget and pantry-friendly, that somehow feels indulgent.  Simmer the beans with garlic, onions, and two surprise ingredients for a rich, delicious meal. Cook it less for soup, longer for a side dish/entree.

tuna cannellini bean saladTuna Cannellini Bean Salad Recipe for One

Open a couple of cans, add a few standard ingredients, and you’ve got a meal. No cooking needed.

 

Brazilian chicken paprika stewBrazilian Chicken Paprika Stew

Essentially Brazilian chicken paprikash, but with a South American twist. The cream is gone, and replaced with beans and sausage. It’s rich and satisfying, even without the cream. One pot meal!

 




Chopped Israeli Salad for One Person

Chopped Israeli salad isn’t quite what you might assume. It doesn’t have lettuce or carrots.  It’s not even eaten when you’d expect.  Israeli salad isn’t for lunch or dinner. Instead people eat it for breakfast with eggs, hummus, pita bread, fish, and olives. Not being much of a standard American breakfast person, I approve!

Of course, all of those things make a great lunch too, especially on a hot day when  you don’t want to get anywhere near a stove or an oven. I adapted this recipe from a comment on Tori Avery’s web site. 

She had a recipe for Israeli salad, and a commenter, Schelly Talalay Dardashti, pointed out that there’s a Persian version called “salad e-shirazi.”

She said it calls for red onion and parsley (neither of which I had).  However, I did decide to follow her suggestion and use lime juice instead of lemon juice and add mint.

Make sure to use either Persian cucumbers or English cucumbers (rather than the standard kind).  The Persian (or mini) cucumbers are shorter and thinner than standard cucumbers and usually sold in sealed packages.  The English (or hothouse) cucumbers are the long, skinny ones individually wrapped in plastic wrap.

They’re easier to cut up and you don’t have to peel them! Also, the standard cukes tend to be more bitter.

I cut everything up, mixed it together, and left it out on the counter for a couple of hours (there’s nothing to spoil quickly) so that the flavors would blend.  Also, if you put tomatoes in the fridge, they start to lose their flavor.

You can serve this salad with the pita and etc. I mentioned above for a light meal or as a side dish with a sandwich or some eggs. You can make plain scrambled eggs, a frittata, or keep the Persian theme going and serve it with Persian eggs. I added about 1/4 C of eggplant I had left over (recipe here and it’s even for one person).

There’s no picture of the eggs because I was hungry and started eating before I remembered to take one!




Substitutions and Variations for Chopped Israeli Salad

  • Try the full standard Persian version, “salad-e-shirazi,” which is made with seeded cukes and tomatoes, red onion, parsley, mint, salt, pepper, lemon juice (or lime juice) and a bit of olive oil.
  • Make it more filing with some crumbled feta cheese.
  • Add some red bell pepper (or try orange or yellow for more color), cut into tiny pieces
  • Chop some radishes and add them to the salad
  • The Book of Jewish Food has a variation popular with Baghdadi Jews in India: add grated ginger and some chopped chili peppers.

Ingredients and Tools for Chopped Israeli Salad

Oxo Lemon/Lime Reamer

You can squeeze the lime with your hands, but it’s a bit messy.  It’s much easier (and neater) to use a reamer instead. And since it’s made by Oxo, it’s comfortable to use.  Tip: Leave the fruit out to get to room temperature (or zap it in the microwave for 5 seconds). It will juice more easily.

Oxo Salad Chopper (mezzaluna) and bowl

You can use a sharp knife to cut up your salad, but it’s even easier with a salad chopper.  The double blades chop the salad, veggies, cheese, etc into tiny little pieces. And it takes a lot less effort. Just rock your hand back and forth.

More One Person Salad Recipes

mixed greens egg potato chicken saladMixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

Toss together your favorite greens and veggies, add hard boiled egg and leftover chicken, and you’ve got a new twist on the old chef salad.

 

blueberry and spinach salad with fetaBlueberry Spinach Salad with Feta Cheese and Walnuts

The perfect summer meal when it’s too hot to cook, this recipe is packed with sweet blueberries, salty/tangy feta, and crunchy walnuts.

 

strawberry spinach salad balsamic dressing feta cheeseStrawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Don’t have blueberries? Or want a change? Try this spinach and strawberry salad. Sweet, tangy, and fruity. No cooking required.

 

leftover roast lamb eggplant spinach saladLeftover Roast Lamb Eggplant and Spinach Salad

If you didn’t quite eat all your lamb breast, use the leftovers for this salad. Rich lamb, creamy soft eggplant, and earthy spinach work beautifully together for a festival of flavors.




No Mayo Healthy Cole Slaw Recipe for One

I like cabbage, and cole slaw, but most of the recipes are too heavy and have too much mayo. I feel as if I’m eating mayo, rather than cabbage. This no mayo healthy cole slaw recipe is different. It’s healthy and has no mayo at all.

I was at The Second Avenue Deli, which is a restaurant that specializes in food that is definitely not healthy:  fried pierogies, chopped liver, and enormous pastrami and corned beef sandwiches.  But, before you get your main dish, they plop down a big bowl of pickles and another of their “health salad.”  The salad is delicious! And no mayo.

The next day, I found a recipe, which I have adapted. I reduced the servings and made a few substitutions and changes.

Delicious! And it’s easy too.  It’s great as a side dish with a turkey sandwich (or on top of one), or along with a hot dog.  Or, pastrami, of course. Because mayo and pastrami is a shonda (a terrible disgrace, especially in public).




 

Substitutions and Variations for No Mayo Healthy Cole Slaw Recipe

  • Use green cabbage (which is what the original recipe said)
  • Make it with green pepper (again the original recipe)
  • Add some cucumber
  • Try apple cider vinegar
  • Make it Asian with rice vinegar, soy sauce. and sesame oil

Try These  Cabbage Recipes

 

chinese chicken noodle cabbage soupChinese Chicken Noodle Cabbage Soup for One Person

Aromatic and flavorful with garlic, spicy chili, and a hint of sweetness from honey, this Chinese chicken noodle cabbage soup tastes good and knocks out germs too.

 

creole cabbage and sausageQuick Creole Cabbage and Sausage

Knock out dinner in minutes with this quick recipe.  Spicy, fragrant, and super easy too.

 

unstuffed cabbage roll recipeSmall Batch Unstuffed Cabbage Rolls Recipe

Stuffed cabbage is delicious, but those rolls are too much work. So skip them and layer it instead (like lasagne).

 

asian chicken salad with cabbageAsian Chicken Salad with Cabbage

Fresh, crispy, and colorful. Just chop, add cooked chicken, and mix it all together with an Asian-inspired dressing.

 




Roasted Paprika Potatoes

Roasted paprika potatoes are one of my favorite comfort foods.  My grandma used to make them (on semi-special occasions).  There’s an ongoing big family “argument” about whether she used olive oil or something else. However, I say olive oil, and it’s my blog so olive oil wins!

The potatoes end up slightly crispy on the outside and fluffy on the inside. The name says roasted paprika potatoes, but it’s really like making extra-flavorful French fries. Plus, you only have to use a little bit of oil, instead of filling a whole fryer with it. It’s a lot less messy, less wasteful (unless you don’t mind reusing the oil), and considerably easier to clean up.

These potatoes make a great side dish with a simple roast chicken or a lamb chop.

They’re not hard to make, but they do take a bit of time. If you don’t have an hour to  bake them, try cooking them at a slightly higher  temperature (425) for 35 minutes.

The important thing (which I noted in the recipe) is not to put anything else in the oven.  They don’t like to share space. Grandma said. And grandma was always right. Always.




More Potato Recipes

skin on garlic mashed potatoesSkin On Garlic Mashed Potatoes

Sure, mashed potatoes are good. But they’re even better when you add garlic to them.  This recipe is super easy. You don’t even have to bother to peel the potatoes.

 

belgian potato salade liegoiseBelgian Potato Salade Liegoise

A warm potato salad that’s a full meal. Add sausage or bacon and some greens and it’s lunch or a light dinner.

 

dill caper potato saladDill Caper Potato Salad

Briny capers, tangy cider vinegar, and fresh dill add an extra depth of flavor to this potato salad. Low on the mayo too.

 

crispy garlic basil potato bites

Crispy Garlic Basil Potato Bites

Tiny, fluffy on the inside, crispy outside bits of delight.  The garlic adds punch, while basil makes it sweet and summery.