When it comes to this potato salad here are a few tips: always make extra—you’ll want the leftovers—and then spend the rest of the day outside!
Boil the potatoes in a big pot of salted water until they're fork-tender. Drain, and shock in an ice bath if you want a potato salad that will maintain its shape. While the potatoes cook, soak the red onion in a bit of water to soften its bite.Mix olive oil, mayonnaise, and mustard together to make your dressing, and set aside.
To the large bowl, add the drained red onion, cornichon, hard-boiled egg, and herbs. Add the dressing -- starting with half, as you may not use it all -- and toss to coat. Add salt, and/or more vinegar to taste. When it's where you want it seasoning-wise, fold in the sliced radishes. Garnish with chives and/or chive blossoms if you like, and serve. It's even better after it's been in the fridge for a day.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
From 3-Ingredient Brownies to Mashed Potato Fries, Here Are 103 Vegan and Grain-Free RecipesIf you're trying to eat more simply for health, to lose weight, or to ease digestive issues, you may want to eat a plant-based diet that's free of grains. How
Read more »
Quick Potato GnocchiInstant potatoes turn gnocchi-making into a breezy, 15-minute affair rather than an hours-long commitment.
Read more »
Our 21 Best Side Dishes for Ribs—Because Your BBQ Deserves ItFrom potato salad to cornbread, enjoy these heavy-hitters all summer long.
Read more »
Tacu Tacu (Afro-Peruvian Fried Rice & Lentil Cake) Recipe on Food52' I often cook a vegan tacu tacu with leftovers of long-grain white rice and red lentils, and I like how the creaminess of the soft cooked lentils holds the rice together.'
Read more »
Mom's Famous Zucchini Gratin Recipe on Food52I am the mom, and this is one of my daughter's favorite recipes that I created one summer when she was in high school (it was the only way I could entice my family to eat zucchini!). She later used it in her college senior project on the history of women as cooks, and served it as part of her project presentation. The crème fraîche is a key ingredient, along with the mix of squashes and grated cheeses. A mix of Gruyère and Parmesan also works well.
Read more »
Spicy Mango Chicken With Grilled Onions & Rice Recipe on Food52These grilled chicken breasts with a spicy mango glaze and charred onions are the ultimate summertime dish: bright and refreshing, and easy to prep ahead of time.I wanted to keep as much moisture in the chicken as possible, so I went with a wet marinade of fresh mango, citrus juice, herbs, spices, and punchy chiles and garlic. (The Perfect Portions® Free Range Chicken Breasts from PERDUE® HARVESTLAND® are especially useful here; they’re wrapped in individual portions, so you can make as many or as few as you need.) You’ll reserve some of the marinade for making a sticky-sweet sauce that gets drizzled over the chicken once it’s off the grill.A squeeze of zingy lime juice and sprinkle of mint add a nice freshness to the finished dish, while the grilled onions and chicken breasts bring charred, smoky notes and texture. The white rice is just right for soaking up all those flavors, but feel free to swap in your favorite grain here.
Read more »