Herbed Croutons

Herbed Croutons

Makes 4 cups

Nearly any type of bread will make decent croutons. Be careful, however, when using distinctly flavored breads such as pumpernickel, rye, and sourdough--their strong tastes might not work well with some of the ingredients in the variations. Each of the following recipes makes enough for at least two 2- to 3-quart salads and any leftovers will keep in an airtight container or zipper-lock bag for about 1 week.

3	tablespoons  olive oil
2	cloves  garlic , minced
1/4	teaspoon  ground black pepper
2	teaspoons  minced fresh rosemary or 1/2 teaspoon dried
2	teaspoons  minced fresh thyme leaves  , sage, or dill or 1/2 teaspoon dried
1/4	teaspoon  table salt
4	cups  (1/2-inch) bread cubes

Adjust an oven rack to the center position and heat the oven to 350 degrees. Whisk the oil, garlic, pepper, rosemary, other herb of choice, and salt together in a large bowl. Add the bread cubes and toss until thoroughly coated. Spread the bread onto a baking sheet and bake until golden brown, 20 to 25 minutes. Allow the croutons to cool to room temperature before serving.

Roasted German Potato Salad

Roasted German Potato Salad

Serves 4 to 6

This bacon-dressed potato salad tastes best when served warm or at room temperature and makes a natural accompaniment to grilled pork. If your bacon does not render 1/4 cup of fat, add olive oil to get to 1/4 cup.

2	pounds  red potatoes , scrubbed and cut into 1-inch pieces
3	tablespoons  extra-virgin olive oil
8	strips  bacon , chopped
1	medium onion , finely chopped
1/2	teaspoon  sugar
1/2	cup  white vinegar
1/2	cup  water
1	tablespoon  whole-grain German-style mustard
1/4	cup  chopped fresh parsley leaves

1. Adjust oven rack to middle position and heat oven to 425 degrees. Toss potatoes with oil in medium bowl and season generously with salt and pepper. Roast potatoes in single layer in shallow roasting pan, tossing potatoes once or twice, until golden brown and skins are wrinkled, 30 to 40 minutes. Transfer to large serving bowl.
2. Meanwhile, fry bacon in large skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels. Discard all but 1/4 cup fat, return skillet to medium heat, and add onion. Cook until onion is softened and just beginning to brown, about 4 minutes. Add sugar and stir until dissolved, about 30 seconds. Add vinegar and water, increase heat to high, bring to boil, and cook until mixture is reduced to about 3/4 cup, 6 to 8 minutes. Off heat, whisk in mustard and 1/4 teaspoon pepper. Pour dressing over warm potatoes. Add parsley and bacon and toss to combine; adjust seasonings with salt and pepper. Serve warm or at room temperature.

German Potato Salad

German Potato Salad

Serves 8

Grey Poupon Country Dijon and Grey Poupon Harvest Coarse Ground are our favorite mustards to use here. Farmland Hickory Smoked Bacon is our winner for its balanced, smoky flavor.

2	tablespoons  sugar
1	cucumber , peeled, quartered, seeded, and cut into 1/4-inch slices
1	cup  white vinegar
1/2	teaspoon  dried dill
	Salt and pepper
3	pounds  small red potatoes , scrubbed and sliced 1/4 inch thick
8	slices  bacon , chopped (see note)
1	onion , minced
1/4	cup  olive oil
1/4	cup  coarse-grain mustard  (see note)
1/4	cup  chopped fresh parsley

1. PREP CUCUMBER Stir sugar, cucumber, ½ cup vinegar, dill, and ½ teaspoon salt together in bowl; set aside while preparing potatoes.
2. COOK POTATOES Bring potatoes, remaining vinegar, 1 tablespoon salt, and 8 cups water to boil in large pot. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes. Drain potatoes and return to pot.
3. MAKE DRESSING Meanwhile, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, 8 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off and discard all but 2 tablespoons bacon grease. Add onion and oil to skillet and cook, stirring occasionally, over medium heat until onion is softened and beginning to brown, about 4 minutes. Drain cucumbers and reserve juice. Whisk cucumber juice, mustard, and 1 teaspoon pepper into skillet; bring to simmer. Pour dressing over warm potatoes, stir to combine, and let sit until slightly cooled and potatoes have absorbed dressing, about 10 minutes.
4. ASSEMBLE SALAD Stir parsley, drained cucumbers, and bacon into potatoes to combine. Season with salt and pepper. Transfer to serving bowl and serve. (Salad can be refrigerated in airtight container for 1 day. Bring to room temperature before serving.)

Dilly Garden Potato Salad

Dilly Garden Potato Salad

Serves 6

The key to infusing this summer-fresh salad with flavor is dressing the green beans and potatoes while they are hot. The salad can be made up to 1 day in advance. Just bring the salad back up to room temperature and add the fresh herbs and reserved dressing before serving. The familiar combination of lemon and fresh dill makes this potato salad a natural side for grilled fish. Salmon is an especially good choice.

1/2	cup  extra-virgin olive oil
3	tablespoons  lemon juice
1 1/2	tablespoons  Dijon mustard
1	small shallot , minced
1/2	teaspoon  ground black pepper
8	ounces  green beans , ends trimmed and cut into 1 1/2-inch pieces
2	tablespoons  table salt
2	pounds  red potatoes , scrubbed and cut into 1 1/2-inch pieces
1/4	cup  chopped fresh parsley leaves
2	tablespoons  chopped chives
2	tablespoons  chopped fresh dill leaves

1. Whisk oil, lemon juice, mustard, shallot, and pepper together in large bowl. Reserve 1/4 cup dressing in measuring cup.
2. Bring 6 cups water to boil in large saucepan. Add green beans and salt. Cook, uncovered, until green beans are slightly tender but still crisp, about 4 minutes. Using slotted spoon, transfer beans to plate lined with paper towels to drain briefly, then add to bowl with dressing. Toss to coat.
3. Add potatoes to still simmering water. Bring back
to boil and cook until paring knife can be inserted into potatoes with no resistance, 7 to 10 minutes. Using slotted spoon, transfer potatoes to colander and drain briefly. Add hot potatoes to bowl with beans and dressing. Toss gently to combine and let sit at least 10 minutes.
4. Add parsley, chives, dill, and reserved dressing to bowl. Toss gently to combine and serve.

White Bean Salad

2 cans white northern beans, washed and drained
1 med. red onion diced
1 bunch of green onions diced
3 stalks celery w/leaves diced

Dressing:

2 T. vinegar
2 T. oil
1/2 t. salt
1/2 t. pepper

Combine beans, onions and celery. Pour dressing over all, toss and refrigerate for at least 1 hour before serving.

The BEST Potato Salad

2 pounds of new red potatoes ( personally I use the cheaper big ones and just cut them into huge chunks)
1 cup Hellman's mayonnaise
2 T. Hellman's Dijonnasie Creamy Mustard
2 T. chopped fresh dill (you can use dried dill with the same results)
2 T. white vinegar
1/2 t. salt
1/4 t. pepper (I use 1/2 but I like pepper)
1 c. chopped celery
1/2 c. chopped green onions

Boil potato's in salted water until tender. Drain well...note if you chunk up the potatoes before cooking you won't have to later on. DO NOT use white potatoes either! They fall apart and turn to mush where the red ones won't. Also don't peel them the color is wonderful and besides the skins are very thin.In a large bowl, combine mayo, dijonnasie, dill, vinegar, salt and pepper. Stir in warm potatoes, celery, and onions. Cover and chill for 2-3 hours to blend flavours.