Warm Fingerling Potato Salad

We are finally getting settled into our new house! I will post pictures and such soon. Tuesday was the first time I've used my new kitchen, and I just have to say, I love it! Tons of counter space, bright, and clean. Our friend Nick stopped by after work to grill up some burgers (on our grill inherited from him, YAY!), so I decided to whip together some sides. This was voted the best potato salad ever on Chow.com, so I had to give it a try.

I pretty much stuck to the recipe, but I modified the instructions below to be more helpful. Definitely use a large skillet to cook the onion as you'll need the room! Also, I used colorful fingerling potatoes, which gave this salad a totally unique look!

Warm Fingerling Potato Salad
{serves 6 - 8}
1 1/2 pounds fingerling potatoes
3 tablespoons olive oil
1 medium-sized red onion, diced
3 tablespoons apple cider vinegar
2 tablespoons capers, rinsed and drained
2 teaspoons dijon mustard
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/2 cup chopped parsley
1/4 cup chopped chives

Steam the potatoes for 15 minutes or so, when you can pierce them easily with a fork. Be careful not to overcook them, or your potato salad will end up a bit mushy.
Heat the olive oil in a large non-stick skillet over medium heat. Add the red onion and sautee for about 10 minutes, until onions are softened but not browned. Turn off the heat and add the vinegar, capers, mustard, pepper, and salt. Set aside.
While they are still hot, slice the potatoes into bite-sized pieces, then add them, the parsley and the chives to the skillet. Mix until everything is coated.
Ideally, serve this warm or at room temperature. Leftovers are FANTASTIC cold, too :)

Great recipe, and very different from the traditional mayo-covered onion and egg variety (although I love that kind too at times!) The tastes are complex and rich, the capers provide a lovely distraction from the carmelized onions. Great to bring to a BBQ, since this recipe is gluten-free and vegan. I highly recommend this!

Carrots & Snap Peas with Spicy Ginger Lime Vinagrette

I found this recipe on my new favorite food blog, OperaGirl Cooks, and aside from being gluten-free and vegan, it's flavor is out of this world! Even better, this is such a versatile dish! I made it as a side dish a couple days ago, and then decided to top a giant spinach salad with it for lunch (along with some sliced cucumbers, cherry tomatoes, and turkey). My mind is racing with all the potential - serve with brown rice as a vegetarian main course, add to a stir fry with noodles, top with chicken, etc.

I do have to warn you - I used two large jalapenos, seeded, and it was pretty spicy. If you don't like spicy, I would use one small jalapeno and make sure to scrape all the seeds and the white membrane out. You definitely want a little bit of heat to balance the ginger and the sweetness of the veggies!

Carrots and Snap Peas with Spicy Ginger Lime Vinaigrette
{serves 4}

for the vinaigrette:
1″ ginger, peeled and thinly sliced
2 garlic cloves, chopped finely
2 jalapeno peppers, seeded and diced
5 sprigs cilantro, chopped
juice of 1/2 a large lime
2 Tbsp. rice wine vinegar
2 Tbsp. canola oil
1 tsp. agave syrup (or honey, if you aren't making this vegan)
1/4 tsp. toasted sesame oil
1/8 tsp. kosher salt

4 large carrots, peeled and cut into large matchsticks
12 oz. sugar snap peas

Combine all the vinagrette ingredients in a large mixing bowl. Whisk well and put aside.

Bring about 2 inches of water to boiling in a large pot with steamer. Add the carrots and let steam for about 3 minutes, then add the snap peas to and steam for another three minutes or so.

Directly from the stove, dump the veggies into the mixing bowl with the dressing. Mix well, cover, and let sit for at least 20 minutes. This can be eaten warm, room temperature, or cold (and it's delicious all three ways!).