Heather’s Favorite Posts

Today it’s time for me to share some of my favorite posts from the past year. To me, favorite post means beautiful and delicious. Here the ones I chose:

Giant Strawberry Shortcake: I love this fresh turn on an old favorite that makes for an easy, elegant dessert.

Farmer’s Market: Pictures from the farmer’s market always inspire me. This post was full of such pictures.

Good to the Grain Strawberry Jam Scones: I was surprise at how delicious these barley scones were. They instantly became a favorite.

Sweet and Spicy Citrus Tilapia: This was an easy but sensational way  to cook fish.

Potato Salad: I had so much fun reviewing the potato salad cookbook that I couldn’t stop making various kinds.

King’s Cake: I had never heard of King’s Cake until this year. It was surprisingly easy and so delicious. We enjoyed it several times.

By far, the recipe that I use the most from this past year is Alaina’s Green Beans and Walnuts with Lemon Vinaigrette. I use the sauce (minus the shallots and walnuts) almost every week. I put it on green beans most frequently, but it is also good on broccoli. Everyone who tastes it loves it!

Off The Shelf: Potato Salad

Potato Salad by Debbie Moose is a wonderful cookbook to have on your summer cooking shelf. The book contains 65 different recipes which all have me drooling and wanting to try each and every one!

Check out the names of some of these salads:

Farmer’s Market Salad
Grilled Potato Salad
Sweet Potato Waldorf Salad
Double Tater Salad
Ultimate Olive Salad
Lemony Dill Salad
Sweet Potato Salad
Quick Italian Salad
German Warm Potato Salad
Triple Cheese Potatoes
Sassy Salsa Salad
Smoky Bacon Salad
Sweet Potato Ambrosia Salad
Tart Lemon Pepper Salad
Curry Potato Salad
Tuscan Taters
Hungarian Potatoes
Greek Potato Salad
Blue Moon (using blue cheese and blue potatoes!!!)
Caesar Potato Salad
I tried the Herbs and Garlic Salad which was so good that it will become my go-to recipe for potato salad.

(Potato Salad)

2 pounds Yukon Gold potatoes
1 tsp. chopped garlic
1/4 cup chopped fresh Italian parsley
2 Tbsp. chopped chives
1/2 cup chopped onion (I used green onion)
1 cup mayonnaise
1 Tbsp. Dijon mustard
1/2 cup chopped celery
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. dried thyme

Place the potatoes in a large pot, add enough water to cover them, cover the pot with a lid, and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them but they are still warm. Peel and cut into approximately 1-inch pieces.

In a large bowl, stir together the garlic, parsley, chives, onion, mayonnaise, Dijon mustard, celery, salt, and black pepper. Crush the thyme lightly with your fingers and stir it in. Add the potatoes and toss until coated. Cover and refrigerate for several hours to overnight.

Serves 6.

I also tried the Pesto Potatoes which is meant to be served at room temperature. It was a nice twist to an old classic, but the cold leftovers were kind of nasty (in my opinion — others disagreed).

However, this Potato and Beet Salad was amazing! I’m a big fan of beets and thought this salad not only tasted great, but looked beautiful too.

And this Sweet Potato Waldorf Salad was an interesting twist on an old classic. I added blue cheese and those of us who like new and daring flavors enjoyed it.

As you can see, trying new potato salads has become addicting.