Pasta with Tomato Artichoke Sauce Recipe

Shortcut your dinner cooking routine with staples you already have in your pantry. This tomato artichoke pasta sauce recipe (also called Pasta Sauce Raphael) is ready in less than half an hour.  The original called for fresh tomatoes and hours of simmering. My version is faster and tastes just as good!

It’s flavored with rich, sweet tomatoes, a bit of earthy oregano and summery basil, plus a gentle kick from red pepper flakes and plenty of black pepper.

The only thing you need to get is the jar of marinated artichoke hearts. You likely already have the rest of the ingredients in  your larder (yay!).  Since the basil and oregano are dried, you don’t have to go and get fresh herbs.

The best way to approach this is to begin by making the pasta. Set the pasta pot on the stove with water and start to bring it to a boil. While that’s heating up, start working on the sauce.

Save the rest of the artichokes to make the recipe again, or add them to an antipasto platter with salami, fruit, olives, and cheese on a night you don’t feel like cooking.

The remaining tomatoes can go for Pasta alla Norma with Eggplant or Small Batch Spicy Stovetop Chili




Tomato Artichoke Pasta Sauce Recipe Substitutions and Variations

  • Add a spoonful of capers to the sauce
  • Intensify the tomato flavor with sun-dried tomatoes
  • Try Manchego or Parmesan cheese instead of Romano
  • If you don’t have the marinated artichokes, use the canned kind with some olive oil and white wine
  • If you don’t like artichokes (or have them handy) replace them with mushrooms and a tablespoon of Italian dressing

More Pasta Recipes

pasta olives tomatoes capersPasta with Olives Tomatoes and Capers or Puttanesca

This pasta dish has a racy name, but that doesn’t make it any less delicious.  Briny capers, sweet tomatoes, and salty olives burst with flavor. And it’s ready in minutes.

 

spaghetti with green olives and lemon pankoSpaghetti with Green Olives and Lemon Panko

Wake up your taste buds and welcome spring with this zesty, earthy pasta dish. It takes only thirty minutes to make.

 

linguine with garlic and olive oilLinguine with Garlic and Olive Oil

Simple, but still satisfying, and made with just a few basic ingredients you probably already have. It’s very forgiving too; it works with anything from fresh pasta and freshly grated cheese to dried pasta and the stuff in the can.

 

smoked salmon pasta with tomato cream sauceSmoked Salmon Pasta with Tomato Cream Sauce

A silky smooth sauce, with just a touch of cream, layered over pasta. Fancy enough for company, or just eat it yourself (you deserve it).

 




Rosemary Olive Oil Broiled Eggplant

I first learned to make this eggplant dish when I was visiting a cousin in Boston. He was living in a rambling house with lots of roomies and a student budget.  Creativity was important!  This meltingly tender broiled eggplant infused with olive oil and flecked with fresh rosemary takes full advantage of seasonal produce.  Just grab some of the fresh eggplants popping up in your local farmer’s market and make this super simple recipe.

Since this recipe is made nearly entirely with pantry staples, all you have to buy is the eggplant.  Fresher eggplants are less bitter than their out-of-season cousins and the standard dark, nearly black supermarket offerings. And, the farmer’s market should have a much wider selection.  I used Graffiti eggplant (streaky purple), but white eggplant, or fairy eggplant (the smaller streaky variety, which is particularly tender) works just as well.

Look for smaller eggplants with firm skin.  A wrinkled eggplant is an old eggplant.  The smaller ones are sweeter too.  Check the stem to make sure it’s fresh; it should be free of mold or mushiness.  An eggplant that’s heavy for its size is better.  Lighter ones are likely to be hollow and less fleshy (so less to eat).

There’s some slightly inaccurate folk wisdom about “male” and “female” eggplants, with males having fewer seeds. The flowers are both male and female, but the fruit isn’t. However, if you want fewer seeds, check the bottom of the eggplant.  There’s an indentation which is sometimes oval and sometimes round. Eggplants with an oval indentation seem to have fewer seeds than the round ones.  So pick the oval eggplant (because you want fruit, not seeds).




Rosemary Olive Oil Broiled Eggplant Substitutions and Variations

  • If you can plan ahead, pour a small quantity of olive oil into a separate, sealed jar.  Add a sprig of rosemary and let it sit.  The flavor will infuse into the oil
  • Add some zucchini to the eggplant
  • Or, put in a few slices of onion
  • Try some Romano or Manchego cheese instead of the Parmesan

More Eggplant Recipes

moussaka without bechamelMoussaka Without Bechamel Sauce Recipe

This twist on the “usual” moussaka has no bechamel sauce. It’s lighter, and has fewer steps, but it’s still divine. And, bonus, there’s only one pan to clean (instead of lots). But, there’s no loss of flavor, since it has spicy/warm cinnamon and nutmeg, a bit of garlic, tender eggplant, ground lamb, and tomatoes.

pasta alla norma with eggplantPasta alla Norma with Eggplant

An easy, summery pasta dish tossed with eggplant, a quick tomato sauce, and topped with cheese. Ready in under 30 minutes.

 

eggplant parmesan for oneEggplant Parmesan Recipe for One

Lightly fried eggplant, a rich tomato sauce, and melted mozzarella adds up to a delicious dinner. And, it’s a lot less work than you expect.

 

vegetarian eggplant sandwichVegetarian Eggplant Sandwich for One Person

Israeli cucumber and tomato salad, with added eggplant and hummus equals a tasty (and easy) lunch.

 

 




Homemade Chicken Shawarma with Yogurt Sauce

I’ve been craving chicken shawarma ever since I first saw The Avengers movie (years ago!)  Since I’m in NY, and the city wasn’t really broken like in the movie, I even looked up the place where the last scene was filmed (when they were all sitting around eating shawarma).  But somehow, I never managed to get there.  I was re-watching the movie again recently and had the same craving again. Then I thought, wait, I know how to cook! Why go out and schlep all the way to midtown when I can make homemade chicken shawarma instead?

So,  I went to the Internet.  This dish is traditionally made on a spit or a rotisserie, but who has a roasting spit in their home? Not me, and certainly not in my tiny kitchen.  The oven works just fine.  If you want, you can roast the chicken first, and then fry it in a pan to make it crispier.  I prefer my chicken moist and tender, so I skipped that step.

You make this dish in two stages. First marinate the chicken, then make the yogurt sauce, and let both sit in the fridge. It’s best if it sits overnight, but allow at least an hour so that the flavors have time to blend together.

I put the chicken and the marinade ingredients in a plastic zip lock bag, shook it all up, and rubbed the sauce into the meat.  One less bowl to clean! The yogurt sauce went into a small ramekin.

There are hundreds of different ways to make the sauce: with za’atar or sumac, with dill, mint, basil, mostly mayo, yogurt/mayo, and on and on and on.  I’ve listed several different variations, just pick the one that suits your tastes and the ingredients you have on hand.

I left the more exotic options out of the instructions since they are a bit exotic in the US and I try to stick to ingredients that are readily accessible. The lemon zest, salt, and pepper that are in the recipe are a decent substitute for the sumac.  You can combine thyme, sesame seeds, sumac (or lemon pepper), plus salt and make your own za’atar substitute.

If you like, combine the dry ingredients for the marinade together and keep them in a spice jar.  Then, you just have to add fresh lemon juice and you’re ready to cook.

Serve this with a Greek salad, rice, olives, feta, or even (gasp) French fries. Fried or roasted eggplant would be great too.




 

Homemade Chicken Shawarma Substitutions and Variations

  • Serve with Persian or English cucumbers and fresh tomatoes
  • Top with feta cheese
  • Add chopped dill or mint to the sauce
  • Put za’atar or sumac in the sauce
  • Make the sauce with tahini
  • Serve with a Greek salad (olives, feta, tomatoes, and cucumber)

Tools and Ingredients for Homemade Chicken Shawarma

white ramekinsPorcelain Ramekins (set of 6)

These little ramekins are super-handy in the kitchen. I use them for dips, sauces, mixing up a quick salad dressing, nuts, slices of lemon to squeeze on fish, and olives. Use one for the olives, and another to hold the pits (works for cherries too). Or, you can even use them for spare change.

za'tar

Lebanese Za’atar

If you want to try actual za’atar, make sure to look carefully at the ingredients. Some of them have wheat (?!?) in them, and others are just thyme (which is the English translation). You want a mixture with sumac and hyssop. This one delivers what it should. Use it for the yogurt sauce, add it to roasted vegetables or fish, or sprinkle it into olive oil and serve with pita bread.

sumac

Ground Sumac

Sumac adds a pop of bright red color, as well as a citrusy, lemon flavor to food. It’s great with hummus, over fish, mixed in salads, or on potatoes. There’s no additives, salt, or other fillers in this jar, just sumac.

More Middle Eastern Recipes

shakshouka for oneShakshouka for One

Poached eggs layered over a tomato sauce punched up with spinach and sweet bell peppers.

 

israeli chopped saladChopped Israeli Salad for One Person

An easy, healthy side dish with no cooking required. Or, serve with olives, plain yogurt (or lebne) and pita and call it breakfast like the Israelis do.

 

vegetarian eggplant sandwichVegetarian Eggplant Sandwich for One Person

See that Israeli salad above? Add some pita bread, fried eggplant, hummus, spinach, and a hard boiled egg, and it’s now a sandwich!

 

spicy lamb and lentils

Spicy Lamb and Lentils

Lamb and lentils are a classic Middle Eastern combination. This one is flavored with cumin, garlic, and just a pinch of red pepper flakes. It’s flavorful, but not spicy. And fast too.

 




Frozen Mango Yogurt Dessert Recipe Without an Ice Cream Machine

It’s so hot and sticky in NY you can practically swim in the air.  Bleah!  Even I don’t want to turn on the stove in this weather.  When it feels like 100 degrees outside, dinner is a no cook meal.   After dinner,  it’s this frozen mango yogurt dessert recipe. It’s super-easy to make. And, you don’t need an ice cream machine or any special equipment either (a blessing in a small kitchen).  An ordinary blender (or a stick blender) will do just fine.  You also don’t have to add any sugar or honey. The recipe gets its sweetness entirely from the natural sugars in the fruit.

I’ve adapted this from Foodaholic’s frozen lemon ginger mango recipe.  She made enough for a family (I didn’t), and I also changed her technique slightly. She freezes the yogurt and the fruit separately and then blends them together.  I found it got much too hard that way.  And, it’s an extra container to wash.  So, I just put it all in the blender and hit the button.  She is right that the yogurt must be thick (Greek yogurt works best), and that it will crystallize if you leave it in the freezer too long.

If you can get good fresh mangoes, use them! If you can’t, or if you are lazy and don’t want the fuss and mess of peeling and cutting them, buy the frozen mangoes from Trader Joe’s.  Take out what you need and let the fruit defrost slightly before trying to put it in the blender.




Frozen Mango Yogurt Dessert Substitutions and Variations

  • Don’t have mangoes?  Try it with peaches instead
  • Add a drizzle of honey
  • Toast the almonds before adding them
  • Try a squeeze of lime instead of lemon juice
  • Be adventurous and substitute cardamom for the ginger (sort of a frozen mango lassi)

More Mango and Yogurt Recipes

chicken mango stir fryQuick Chicken Mango Stir Fry Recipe

The sweetness of mango and bell peppers with the heat of chilis. The result is a colorful, flavorful dish that’s easy to prepare.  It’s flexible too.  Swap the regular peas for snap peas, add more chili for extra heat, try some mini corn, or  give it a Thai spin with lime, cilantro, and basil.

mango cottage cheese and honeyCottage Cheese Yogurt and Fruit Salad

Got a minute? Make some lunch. All you have to do is dump and mix.  It’s easy, and really refreshing on a hot day too.

 

fish fillet with yogurt sauceFish Fillet in Yogurt Sauce

Creamy, rich and ready in half an hour. There’s a minimum of prep too.  Use any fairly firm fish that’s not too strongly flavored.

 

greek yogurt chocolate cakeGreek Yogurt Chocolate Cake

So you’re craving a sweet treat, but can’t finish an entire normal size cake. This one is miniaturized.  It’s got a triple dose of chocolate (chips, cocoa, and a chocolate ganache icing).  And you only need one bowl to make it.




Strawberry Balsamic Grilled Cheese Sandwich

A great way to take advantage of fresh, local strawberries, this strawberry balsamic grilled cheese sandwich is an updated childhood classic meant for grownups. Don’t worry, it’s still wonderful comfort food!

I saw a similar recipe on social media and decided I had to try it.  They used blackberries, but I figured strawberries would work just as well, and I had just a few local summer strawberries left (since the season was delayed by wet weather).  The original post I saw didn’t specify what cheese to use.  The internet suggested a strawberry balsamic brie sandwich, but I didn’t have brie either.  So, I used smoked gouda instead. The gooey, melty, smoky gouda, the tart vinegar, and the sweet strawberries combine for a salty-sweet-tangy burst of flavor. Plus, some crunch from the grilled bread.

You can use the gouda, or brie, or any mild cheese that melts well for this. If you don’t have strawberries, use blackberries instead.  I made this with rye bread, but any crusty bread would work well. Ciabatta would likely be great (it makes wonderful grilled cheese sandwiches), because it absorbs the oil’s flavor and turns a beautiful golden brown without getting greasy.

There are lots of different opinions on how to grill cheese sandwiches (or toast them if you are in the UK).  Some butter the bread, others slather on mayonnaise (no  no no).  I prefer to just cook them in a mixture of butter and oil.  The oil has a higher smoking point than butter does (so it’s less likely to burn).  The butter adds extra flavor.




Strawberry Balsamic Grilled Cheese Sandwich Substitutions and Variations

  • use blackberries or raspberries instead of strawberries (blueberries might work too, but they’re harder to cut up)
  • try brie, goat cheese, or Monterey Jack instead of gouda
  • experiment with crusty breads such as ciabatta or a hearth loaf
  • toss in a few fresh basil leaves
  • add some black pepper to the strawberry/balsamic mixture

More Sandwich Recipes

three cheese grilled cheese sandwichThree Cheese Grilled Cheese Sandwich

Rich, melty gooey and wonderful comfort food. This sandwich has not one or two, but three cheeses.

 

chicken caprese salad paniniChicken Caprese Salad Panini Sandwich

Grilled cheese for adults. It’s got chicken, tomatoes, basil, and toasted, melty cheese…yum!

 

bacon spinach tomato aioli sandwichBacon Spinach Tomato Aioli Sandwich Recipe

Bacon! We’re obsessed with it. We eat it on everything (pasta, sandwiches, even ice cream). This sandwich has an extra kick from the aioli (garlicky mayonnaise). Don’t worry, there’s an easy trick to make your own.

vegetarian eggplant sandwichVegetarian Eggplant Sandwich for One Person

So maybe you don’t want bacon. Try this vegetarian sandwich with tender eggplant, crisp and crunchy Israeli salad, and hummus.

 




Smoked Salmon Pasta with Tomato Cream Sauce

The inspiration for this recipe comes from a long-ago birthday dinner at a tiny neighborhood Italian restaurant. The restaurant is now (sadly) closed, but their smoked salmon pasta with tomato cream sauce lives on!

The pasta is bathed in a velvety, slightly pink, tomato sauce with a touch of cream.  It’s delicious and elegant too.  Make a double batch and serve it for company (they’ll think you’ll worked on it all day).

This only requires a little bit of smoked salmon (about a slice or two), so you won’t bust your budget cooking it.  Even better, check to see if your market or deli sells smoked salmon ends. They’re much cheaper, and taste just as good as the fancy slices.  Besides, a beautiful slice hardly matters when you are going to cut it up into small pieces!

If you don’t have any smoked salmon handy, you can use leftover cooked salmon instead. Add it right at the end.  The idea is just to heat it up. You don’t want to overcook it.

To save some time (and get dinner done faster), put the water for the pasta in the pot first, and start bringing it to a boil. While the water is heating up,  chop the onion.  Then get the second pan going with the butter and oil.   Once the water is boiling, add the pasta to the pot.  Finish the sauce in the second pan while the pasta cooks. That way, you have dinner in about 20-25 minutes and nothing sits around getting cold.




 

Smoked Salmon Pasta with Tomato Cream Sauce Substitutions and Variations

  • Trade the smoked salmon for leftover cooked salmon.
  • Add a shot of vodka for penne a la vodka with salmon.
  • Try sun-dried tomatoes instead of crushed tomatoes.

More Pasta Recipes

pasta alla norma with eggplantPasta alla Norma with Eggplant

Sightly spicy pasta with fresh eggplant, and tomato sauce, topped with manchego cheese. Fantastic when you’re hungry and want food fast.  The cooking time is reduced by using tomato sauce.

spaghetti with green olives and lemon pankoSpaghetti with Green Olives and Lemon Panko

A lovely citrusy tangle of tender pasta, briny olives, and salty feta, mixed in with crunchy fried panko. I shared the photo with some friends, and one said, “”Oh I want that! I want it now! But I’m at work! Sob.”

linguine with garlic and olive oilLinguine with Garlic and Olive Oil

Easy, quick, and works with either up- or down-scaled ingredients. Use fresh pasta or dried, fresh cheese or pre-shredded. It’s a forgiving recipe that tastes good any way you prepare it.

spaghetti spinach lemon cream sauceSpaghetti with Spinach and Lemon Cream Sauce

Cook up some pasta, add some fresh basil, a handful of spinach, and cream (or diluted Greek yogurt) and dinner is done!

 




Lemony Cucumber Salad Recipe with Dill

A lemony cucumber salad is the perfect antidote to a brutally hot day. And, with July nearly here, the temperature (at least in NY) is forecast to soar well into the 90s! This salad is cool, refreshing, and you don’t have to cook anything.  It’s also ready in about five minutes. So, it’s great when you have a bad case of the hungries and don’t want to wait a long time to eat (look further down the page for tips on making this a full meal).

I made my cucumber salad with romaine lettuce, English cucumber (the long seedless kind), fresh lemon juice, and dill.  If you use the English cucumber, you don’t have to peel it; which is a welcome extra shortcut.  I used dried dill, but fresh is even better, if you have some.

Made this way, it’s a wonderful, easy side salad, which would go nicely with some salmon in yogurt dill sauce.

On the other hand, if you would rather have a meal that’s a bit heartier,  toss in some sort of extra protein. You could add a sliced hardboiled egg,  a bit of crumbled feta or goat cheese, or even shredded leftover chicken.  With the protein, the recipe as written is enough for lunch.  If you want to have it for dinner, double the quantities of everything.




Taste the dressing before you add the olive oil and then adjust the seasonings if needed.  Adding the oil last helps the dressing emulsify (blend together better).

Lemony Cucumber Salad Recipe Substitutions and Variations

  • Add some sliced bell pepper
  • Garnish with freshly snipped scallions
  • Add protein (hard boiled egg, chicken, feta)
  • Vary the greens you use (try green leaf lettuce, arugula, or a salad mixture)
  • Add some chopped tomato

More Cucumber and Salad Recipes

blueberry feta spinach saladBlueberry Spinach Salad with Feta Cheese and Walnuts 

Sweet summer blueberries, salty feta, and earthy spinach, with an added walnut crunch. Toss this together in a few minutes (no cooking needed).

 

israeli chopped saladChopped Israeli Salad for One Person

A refreshing side dish that’s great alongside a sandwich or even for breakfast (yes, breakfast, with some olives and pita and lebne). Delicious.

 

simple panzanella for oneSimple Panzanella Salad for One

A classic Italian summer favorite. Make it a full meal with olives or tuna. Or leave it as is for a side dish.

 

 

Mediterranean Cucumber Feta Tomato SaladMediterranean Cucumber Feta Tomato Salad

Just toss a few ingredients together and you’ve got lunch (or a side salad). Add chicken for a heartier version.




Cold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette

Ever get stumped by what to do with leftover steak?  Steaks aren’t sold for one person, generally. The portions are too big!  It’s not enough for another steak dinner, and too much to toss without guilt.  You could make a steak sandwich, or try something a bit different and toss it into a steak salad.

Add some veggies, goat cheese, and a homemade red wine vinaigrette and you’ve got a delicious dinner without any cooking.  Cold leftover steak salad is the perfect solution for late summer  or busy days when the thought of turning on the stove is too much to bear.

This recipe is inspired by a steak salad on Food Network.  I liked the basic idea, but wasn’t about to buy three kinds of greens, extra red onions, or bleu cheese (since bleu cheese and I don’t get along).  I used just one kind of lettuce (green leaf) instead and swapped the bleu cheese for herbed goat cheese.

This is best with leftover steak (since it’s already cold), but you can pan fry your steak and let it rest (or chill in the fridge) while you do something else. Use the rest for a steak sandwich or in a stir fry.




 

Cold Leftover Steak Salad Substitutions and Variations

  • Add a bit of Dijon mustard to the vinaigrette
  • Go for the bleu cheese if you like it
  • Use a handful of mixed greens (or make the entire salad with them)
  • Add half a sliced scallion
  • Saute some shallots and add them to the dressing

More Entree Salad Recipes

Chicken Caprese Salad Panini Sandwichchicken caprese salad panini

Grilled to a deep golden brown crispness, stuffed with gooey melted cheese, sweet tomatoes, and basil.  Comfort food for grownups.

 

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

Rich lamb, meltingly soft eggplant, and a garlicky aioli sauce. It’s an entire meal in a single bowl. Use leftover roast lamb breast, or make it with a lamb chop.

 

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

A fresh take on an entree salad, with hard boiled egg, potatoes, and a zippy vinaigrette. Use leftover or rotisserie chicken. Mix it all together and poof you have lunch (or dinner).

chili citrus avocado chicken saladChili Citrus Avocado Chicken Salad

Transform leftovers into a whole new meal with crunchy veggies, velvety avocado, and slightly spicy chicken.

 




Chicken and Mushroom Skillet Recipe

If you’re hungry, chicken thighs are a great answer to the age-old question, “What’s for dinner?”  You can get this chicken and mushroom skillet recipe from walk in the door from work to ready to eat in about half an hour.

And, it only requires one pot! Less clean up is a good thing, in my book.  You don’t have to marinate the chicken, or leave it overnight, or fuss with it.  Pan fry the chicken, slice the mushrooms, onions, and garlic, and let it simmer.

There’s no separate gravy to prepare either.  It creates its own sauce right in the pan.

The funny thing is, I “invented” (or thought I’d invented) this recipe one night from ingredients I had lying around.  It turns out that it’s nearly identical to a recipe in one of Jacques Pépin’s cookbooks.  I don’t pretend to be his equal, but if you’re going to “borrow” an idea from someone, start at the top!

Although, I will say that his recipe requires two pots and mine only needs one.  Yes, I do count the washing up necessary to make something (it makes a difference when you don’t have a dishwasher).

Serve the chicken with rice or crusty bread to sop up the sauce. The vegetables in the photo were just some frozen mixed vegetables that I microwaved with salt and lemon pepper.




Chicken and Mushroom Skillet Recipe Substitutions and Variations

  • stir a splash of dry white wine into the sauce (or use the wine instead of the chicken broth)
  • add 1/3 cup of frozen broccoli to the mushroom mixture
  • cut up the chicken and serve it over noodles
  • add some sliced bell peppers

More Chicken Recipes

crispy lemon chicken thighCrispy Lemon Chicken Thigh Recipe for One

Crispy (like fried without the frying), citrusy, and wonderful either hot or cold. Perfect for a picnic (make extra).

 

chicken mango stir fryQuick Chicken Mango Stir Fry Recipe

Asian-inflected with lots of colorful veggies and sweet mango. This is a quick stir fry that takes only a short time to prepare.  If you can’t get the mango, use pineapple instead.

chicken with basil peaches and gingerChicken Thigh Recipe with Peaches and Ginger

Sweet, juicy peaches offset by warm/spicy ginger and summery basil. Toss it all in a pan and bake. Super simple (and delicious).

 

chicken with mushrooms and tarragonSingle Serving Chicken Recipe with Tarragon and Mushrooms

Creamy, rich, and tastes super-indulgent (but it isn’t). It’s like going out to a fancy restaurant (without actually having to go out).

 




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.




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.