O N E M E N U THREE W AYS RECIPES f o
o
d
GO-TO RECIPE
R E D P O T A T O S A L A D W IT H
W e’ve listed a range o f vegetables to choose
from , so you can build the salad to your liking
PREP: 45 MIN. ROAST: 30 MIN. CHILL:
6
HRS.
OVEN:425°F
3
lbs. small round red potatoes,
scrubbed and cu t in thin w edges
2
Tbsp. olive oil
1
recipe M ustard Dressing,
below
W atercress, spinach, o r salad greens
V2
o f a red onion, cu t in thin w edges
3
to 4 cups sliced vegetables such as
carrots, fennel, and/or celery
1
to 2 pints yello w o r red ch erry
tom atoes, w hole o r halved
1.
Preheat oven to
4 2 5
°F. Toss potatoes
with
2
Tbsp. olive oil. Divide evenly among
two well-greased
15
xl
0
xl-inchbaking
pans or shallow roasting pans. Sprinkle
with
sa lt m d p ep p er
.
Roast, uncovered, for
3 0
minutes, or until tender and browned,
turning once with metal spatula. Cool
slightly; transfer to large bowl.
2
.
Meanwhile, prepare Mustard Dressing.
Gently toss about
V*
cup of the dressing
with potatoes. Transfer remaining
dressing to small j ar or pitcher for serving.
Cover and refrigerate potatoes and
remaining dressing for 6 to
2 4
hours. Let
potatoes stand at room temperature for
3 0
minutes before serving. To serve, arrange
potatoes with remaining ingredients as
right.
m u s t a r d d r e s s in g
In blender combine
2A
cup
w h ite w in e vinegar,
2/3
cup
o live oil,
1/2
cup light or regular
m ayonnaise, V i
cup
h o t
m u sta rd
or
sto n e-g ro u n d m u sta rd, V
2
tsp
.
s a l t,m d V i tsp . p ep p er
.
Process until
blended.
M U S T A R D D R E S S IN G
> MOTHER’S DAY: PLATED SALAD
Prepare as directed in go-to recipe. Arrange
potatoes, watercress, onion, vegetables, and
tomatoes on plates. Pass Mustard Dressing
> GRADUATION: LAYERED SALAD
Prepare as directed in go-to recipe, except
after removing some of the dressing to toss
with potatoes, add an additional cup of
m ayon n a ise
to blender; blend until
smooth. Transfer to bowl; cover and
refrigerate. Layer spinach in bottom of a
large straight-sided clear glass cylinder or
jar (about
1
V2
gallons). Top with a layer of
potatoes, the onion, 2 cups of the vegeta-
bles, 1 to 2 pints of cherry tomatoes, and
remaining
1
to
2
cups vegetables. Spoon on
half of the dressing Serve at once or cover
and refrigerate overnight. Top with fennel
fronds. Pass remaining dressing.
> MEMORIAL DAY: CHOPPED SALAD
Prepare as directed in go-to recipe. Coarsely
chop roasted potatoes, onion, and sliced
vegetables. Toss with greens, tomatoes, and
some of the dressing Serve in individual
cups with remaining dressing on the side.
EACH SERVING (M o th e r’s Day/M em orial Day)
280 cal, 18gfat, 4 mgchol, 426 m gsodium , 2 6 g
carbo, 4 g fib er,4 g p ro .
(G raduation)
3S4 cal,25
g fa t, 11 mgchol, 569 m gsodium , 30 g carbo, 5 g
fiber, 4 g pro.
d o -a h e a d tip
POTATO SALAD Make the dressing
up to 3 days ahead of time. Roast
the potatoes and slice the
vegetables (except the fennel which
will discolor) up to 1 day ahead.
g p t t .
M O TH ER ’S
DAY
This
dinner is all
about Mom.
Place cards
that say nice
things about
her are sure
to make her
feel loved.
Start with 4 x 5 note cards. Close the
cards and punch hole in top corner of
each. Thread ribbon through holes and
attach tags with guests’ names. A mini
bud vase with Mom’s favorite flower
keeps the cards standing up.
GRADUATION
Homemade
pennants in
school colors
are easy to
pull off with
scrapbooking
paper. Use a
computer to
type the
school’s initials on the paper, or draw
on by hand with a large stencil. Cut
into triangles. Punch holes in the top
two corners of each triangle and
thread ribbon through to create a
banner. Put remaining or additional
ribbon to use as napkin holders.
M EM ORIAL
DAY
For a
festive touch
add little
flags to top
of the
sliders. Cut a
ribbon into
4-inch
pieces. Fold
around hors d’oeuvre picks or
toothpicks and glue. Snip the ends
with pinking shears or trim as desired
with scissors. To serve the pickled
green beans use little paper cups
from a party or craft supply store.
BETTER HOMES AND GARDENS MAY 2010
19 5
