Rosie Makes Dilly Potato Salad.

 

I have the perfect potato salad for you.

Well, actually it's perfect for me since it has no mayo in it.

I am not a fan of mayo.

 I will eat it, in certain preparations,

but I don't like thinking about it.

This potato salad bypasses the mayo

and uses a mustard/vinegar/olive oil emulsion.

 And this potato salad is perfect for all that dill

that's growing in my garden right now.

Here's how:

I took a dozen or so red potatoes,

chopped them into bite-sized pieces,

and cooked them in boiling, salted water until tender.

Drain and IMMEDIATELY drizzle

 1/4 cup white vinegar over the potatoes.

Let the potatoes sit in the vinegar until cool.

While the potatoes are cooling, 

make the dressing.

Combine:

2 TB white vinegar

2 TB Gray Poupon Dijon mustard

 

Rosie Note:  Do NOT substitute a store brand

for the mustard.

Use Gray Poupon.

There's a BIG difference. 

Slowly drizzle 1/2 cup neutral olive oil

 into the mustard and vinegar, whisking constantly

until you have a nice emulsion.

Rosie Note:  I use Bertolli's Extra Light Olive Oil.

It's neutral and you don't want a strong olive oil

to overpower the flavors here.

When the potatoes are cool,

drain off any remaining vinegar,

then pour the dressing over the taters.

Gently toss to coat.

Chop up about 1/2 cup fresh dill

and stir into the salad.

Enjoy!

 

The Vegans Are Coming! The Vegans Are Coming!

Hurricanes.
Don't care for 'em.
But at least it gave me a chance to see Middle Hawthorne who left Florida and Irma for the comforts and safety of Home.

Vegans.
Don't care for 'em.

OK.  Just kidding.
If I'm hungry enough, I'll eat a vegan.

Anyhoos, Rosie loves a challenge.
Rosie is nothing if not adaptable.
I had two Visiting Vegans to feed and I did so with aplomb.
They ate well and liked it!

Of course I had hummus for them.  (Click link for recipe.)  And this ain't just any kind of run-of-the-meal hummus.  Every friggin' garbanza bean was PEELED by yours truly.  For that extra creamy texture.  And it was all made with Freakin' Love, dammit! 

 Breakfast was my potatohashbrownpancakes with a slight adjustment.  (Click link for the recipe.)
Instead of egg whites, I substituted homemade applesauce for the binder.
Along with the potatoes, you had the flavor of fried apples in there.
Quite tasty.

Dinner for my vegans was General Rosie's Tofu.  It's marinated fried tofu with steamed broccoli served on a bed of rice.   (Click on the link for the recipe.)
I make this a lot since Youngest Hawthorne loves it.
Even I like this and I never thought I'd say that about tofu.         

Wouldja look at that?

I stepped outside during kitchen duties and captured this sun dawg.

This atmospheric phenomenon is created by sunlight refracting off ice crystals in cirrus clouds.

Now, back to my vegans.

 

 Here are the fixin's for the salad.

I'm making a broccoli salad with a creamy cashew dressing.

Broccoli Salad With Cashew Dressing

Dressing

1 cup cashews

1/3 cup water

3 TB pure maple syrup

3 TB cider vinegar

1 large garlic clove, minced

Cover the cashews with water and refrigerate overnight.  Drain.

Combine all ingredients in processor and process until smooth.
Season, to taste, with kosher salt and freshly ground pepper.

Pour over broccoli salad and toss to coat.

Broccoli Salad

1 head broccoli, cut into florets and blanched

Drop florets into boiling water and cook until al dente - usually this is the time it takes for the water to come back up to a boil.  Drain and cool.

Combine broccoli with a handful of toasted almonds, sliced red grapes, chopped red onion, and craisins.

Pour cashew dressing over salad and toss to coat evenly.

 

Oh my.  This is good.

And no dairy products were involved!

Next vegan dish is potato dill salad.

 

  Red Potato and Green Bean Salad with Dijon Dill Dressing

about a dozen or so small red potatoes

2 -3 handfuls of green beans

Cook the potatoes in boiling salted water until tender.

Drain in a colander and IMMEDIATELY pour about 2-3 tablespoons of distilled white vinegar over the hot potatoes.  (That step is KEY.)   Let cool.

Drop green beans into boiling salted water and cook until al dente.  Again, this is about the amount of time it takes for the water to come back to a boil, but if you like your beans more done, then cook longer.  It's up to you.  Drain.  Let cool.

Make the dressing:

3 TB white distilled vinegar

3 TB Dijon mustard

3/4 cup vegetable oil

kosher salt and pepper to taste

1 cup chopped fresh dill

Whisk vinegar and mustard until well combined.

Gradually whisk in oil until emulsified.  Really whisk so the dressing doesn't separate later.

Season to taste with salt and pepper.

I find that a mini-processor works quite nicely for the dressing.  Process away and the emulsion won't separate.

Combine potatoes and beans.  Pour dressing over, add dill, and toss to coat. 

Enjoy!

Now, for my fur-babies.

 Beau was happy to be back with Nana.

I spoil him and he likes to be spoiled.

Joy was happy to be here too.  

She loves the pool!

Junior was happy when everybody left.

He likes to be top dog. 

Just the week before, Giada came to visit.

 Along with Dogwood.

 So Junior was stressed what with all that company.

 However, Junior was very excited when he discovered a box turtle.