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)
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
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.
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.
Mustard Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, vinegar, maple syrup, yellow mustard, mustard powder, onion powder, garlic powder and cayenne pepper.
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.
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.
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.