Sweet and Spicy Potato and Egg Salad


Served warm or cold, this potato salad is unlike any you’ve ever had before! The combination of red wine vinegar and Dijon mustard with a kick of cayenne pepper create a sweet but slightly spicy indulgence.


  • 1 ½ lbs assorted mini potatoes, scrubbed
  • 1 large Vidalia onion, sliced thin
  • 2 tsp unsalted butter
  • 4 hard cooked eggs, peeled (3 diced and 1 sliced)
  • ¼ cup chopped chives
  • lettuce leaves (optional)

Mustard Dressing

  • 3 tbsp mayonnaise
  • 2 tbsp dijon mustard
  • 1 ½ tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 1 tsp yellow mustard
  • 2 tsp mustard powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper


  1. Place potatoes in a pot with enough cold water to cover. Bring to a boil over high heat; season with salt. Reduce heat and simmer until fork tender, about 15 minutes. Drain and transfer to large bowl. Cool for 5 minutes and cut in half.
  2. Meanwhile, in a non-stick skillet, on medium heat, add onions and butter; cook, stirring occasionally for 15 minutes or until golden brown. Add 1 tbsp (15 mL) of water to the skillet and cook until water has evaporated; remove from heat.
  3. Mustard Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, vinegar, maple syrup, yellow mustard, mustard powder, onion powder, garlic powder and cayenne pepper.
  4. Pour dressing over warm potatoes. Add diced eggs, chives and onions; mix gently. Line platter or serving bowl with lettuce leaves if desired and spoon salad on top; top with sliced eggs. Serve warm or chilled. Refrigerate for up to 5 days.




  • Allow an hour to prepare
  • Forgot to add water to the onions.

El Catrin Margarita

From El Catrin Detilleria, 18 Tank House Lane


  • 1 1/2 ounces El Jimador Blanco (or any blanco tequila)
  • 1/2 ounces Pierre Ferrand Dry Curacao
  • 2 ounces lime juice
  • 1 ounce agave nectar


  1. In a shaker filled with ice, add the tequila, Curacao, lime juice and agave syrup. Shake.
  2. Strain into a glass over fresh ice and garnish with a salt rim and lime wedge.



Marinated Chickpea and Feta Salad with Spring Veggies


  • 1/2 cup farro
  • 6 cups water
  • 2 1/4 teaspoons kosher salt, divided, plus more as needed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 medium lemon
  • 2 teaspoons dried oregano
  • Freshly ground black pepper
  • 1 small shallot
  • 1 clove garlic
  • 4 ounces feta cheese
  • 1 (15-ounce) can chickpeas
  • 6 small radishes
  • 4 ounces sugar snap peas
  • 1 medium avocado
  • 1/4 cup loosely packed fresh dill
  • 1 large or 2 small romaine lettuce hearts


Make the marinade: Place 1/4 cup olive oil and 2 tablespoons red wine vinegar in a medium bowl and whisk to combine. Finely grate the zest of 1 medium lemon into the bowl (about 2 teaspoons zest). Juice 2 tablespoons lemon juice into the bowl. Add 2 teaspoons dried oregano, the remaining 1 1/4 teaspoons kosher salt, and several grinds black pepper, and whisk to combine.

Prep the following ingredients, adding each one to the marinade as you complete it: Halve and thinly slice 1 small shallot (about 1/3 cup). Finely chop 1 garlic clove. Cut 4 ounces feta into 1/2-inch cubes. Drain and rinse the chickpeas. Toss to coat everything and set aside to marinate while you prep the rest of the salad, at least 20 minutes.

Make the salad: Prep the following ingredients, adding each one to a large bowl as you complete it: Trim and thinly slice 6 radishes (about 3/4 cup). Remove any tough strings from 4 ounces sugar snap peas (1 1/2 cups) and slice each in half diagonally. Dice 1 avocado (about 1 cup). Chop until you have 1/4 cup loosely packed fresh dill. Chop 1 large romaine heart crosswise into thin strips (2 cups). Add the cooled farro and toss to combine.

Pour the feta and chickpea mixture and all of the marinade into the bowl with the vegetables and gently toss to combine. Taste and season with more salt and pepper and a drizzle of olive oil as needed.




  • This took an hour — so allow time.
  • Very nice lunch salad.
  • I did go with couscous instead of farro and I don’t eat avacodoes.

Queen Elizabeth

Benedictine is most often used in small amounts as an accent to a drink. In this one, we’re going to use a more substantial pour. The Queen Elizabeth is an odd vintage drink that doesn’t call for any of your typical base spirits, instead mixing dry vermouth with Benedictine and lime juice. It’s a weird build but it works out quite nicely, and its relatively low proof makes it a great choice for outdoor summer sessions.

  • 1 1/2 oz dry vermouth
  • 3/4 oz Benedictine
  • 3/4 oz lime juice

Shake with ice, strain into a chilled coupe, and serve.