Warm Potato Salad


1 1/2 lb boiling potatoes

1 1/2 Tbsp wine vinegar

1 Tbsp dijon mustard

1/2 tsp salt

1/4  c. olive oil

1 Tbsp roughly chopped fresh tarragon

2 scallions (white and green parts), thinly sliced

2 cloves garlic, minced


Put potatoes in medium pot and cover with lightly salted cold water.  Bring to a boil over high heat.  Reduce heat to medium and continue cooling until a fork goes into the middle of the potato easily, about 20 minutes.

Whisk vinegar, mustard, and salt in a medium bowl while potatoes cook.  Whisk in oil, tarragon, scallion, and garlic.

Drain potatoes.  When cool enough to handle but not cold, cut into cubes or even-size chunks, put into bowl with dressing, turn to coat.  Season with salt and freshly ground black pepper to taste and serve.

4 servings (255 cal, 3 g pro, 31 g carbs, 3 g fiber, 14 g fat)                                   From:  Prevention Magazine

Published in: on January 25, 2010 at 2:00 am  Comments (1)  
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Sauteed Greens

Taken from Cook’s Illustrated. This is super easy and can be easily adapted or modified.  You can use any greens that you have: swiss chard, beet greens, spinach, whatever.  Makes a great, healthy, quick side dish.

Serves 4.   Published September 1, 1994.


3 tablespoons olive oil
2 medium cloves garlic , minced
2 pounds fresh spinach , beet greens,or Swiss chard, cleaned and stemmed per illustrations below, (do not dry)
lemon wedges (optional)


  1. Heat oil with garlic in large, nonreactive sauté pan or Dutch oven. When garlic starts to turn golden, add wet greens. Cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover, season to taste with salt and pepper. Cook over high heat until liquid evaporates, 2 to 3 minutes longer. Serve immediately, with lemon wedges, if desired.
Published in: on January 20, 2010 at 12:30 pm  Leave a Comment  
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