Fingerling potatoes are tossed with a Dijon mustard vinaigrette, capers, and peppery baby arugula in this delicious French Potato Salad. Great for picnics!
Have I mentioned before how much I love a good potato salad? It’s probably my favorite summer side dish (though, I’ve been known to make it, in various forms, in the dead of winter, too!). Potatoes are a blank canvas that can be layered with so many different flavors to accompany a variety of main dishes. Sometimes, the menu begs for a rich mayonnaise-based salad (like my favorite Bacon-Cheddar version I shared last year). Other times, I crave something a bit lighter and healthier, such as this French Potato Salad with Baby Arugula. Here, I toss creamy, delicate fingerling potatoes with a Dijon mustard vinaigrette, capers, thinly-sliced red onions, and peppery baby arugula. Served just slightly warm or at room temperature, I’ve made a meal out of this potato salad on its own more times than I care to admit!
Delicately-flavored with a light, creamy texture, Goat Cheese and Roasted Cauliflower Souffles are great for a vegetarian lunch or brunch with a side salad.
Goat Cheese and Roasted Cauliflower Soufflés: more aptly titled, “The Recipe That Refused to Be Published!”
I’ve been dying to share these soufflés with you since about two days after I posted the Braised Leeks. Alas, every time I sat down to write the recipe, some unexpected twist in my day pulled me away from the computer.
I finally hunkered down in my office yesterday morning, closed the door, and vowed that Monday would be “Soufflé Day” once and for all. About five minutes later, my computer blacked out and “panic” errors flashed across the screen. (So dramatic!)
Three calls to tech support, eight hours, and a full system restore later, “Soufflé Day” had once again evaded me. I’m typing furiously from my iPad tonight with bated breath, hoping to get this recipe posted before another comedy of errors comes my way!