Confetti Potato Salad

Baby, Tricolored Potatoes make the best potato salad!
Baby, Tricolored Potatoes make the best potato salad!
Baby, Tricolored Potatoes make the best potato salad!

I generally don’t eat potatoes. Probably because I grew up in a Mexican American household where rice was the predominate starch. Because of this, I have not mastered mash potatoes, scalloped potatoes or the summer favorite, potato salad…..that is, until now! 

Tricolored Baby Potatoes!
Tricolored Baby Potatoes!

I stumbled into the most adorable sack of baby, tricolored potatoes while grocery shopping this week. I promptly purchased them, with the intention of making the best potato salad, ever. A beautiful potato salad, devoid of mayonnaise and tangy, bright and lemony.

For the vinaigrette, I relied on one of my favorite recipes. The base of apple cider vinegar, lemon juice and a hefty shot of dijon mustard would be the perfect dose of flavor to liven up the potatoes.

A bouquet of herbs.
A bouquet of herbs.

My garden is bursting with herbs, so I added a hefty handful of basil, purple basil, thyme and chives. These herbs and their blossoms, are perfect to add a layer of fresh flavor to any salad and they also provide a gorgeous pop of color. I also tossed in some arugula to boost the green factor:)

Potato salad generally has relish or pickles added to it to intensify the flavor. Luckily, my refrigerator is full of homemade pickled beets, carrots and onions.

Pickled beets, carrots and onion.
Pickled beets, carrots and onion.

Next time you are at the grocery store, look for pickled veggies that are readily available. These veggies are the perfect addition to any summer salad! I roughly chopped these up and added them to the mix. They looked like confetti, dancing in the salad.

The potatoes are so small, only 15 minutes of boiling was needed to cook them through. When they became cool enough to touch, I sliced them in half and added all of the ingredients, in a large bowl.

Potatoes, herbs, arugula and pickled veggies!!
Potatoes, herbs, arugula and pickled veggies!!

The arugula became perfectly wilted in the process. The vinaigrette soaked into the warm potatoes. I placed the bowl in the refrigerator to chill.

My last step was to soft boil 4 eggs. This last step is mandatory. I prefer 7 minute eggs, where the yolks are just barely cooked through and still a bit runny. If that is not your thing, go for the 10 minute egg (a true hard boiled egg). Once the egg has cooled down, slice it carefully in half (you don’t want to loose too much of the yolk) and add it to the potato salad. Go ahead and stir it in so that the yolk spills into the salad. The yolk adds a layer of thickness and richness to the vinaigrette, without weighing it down too much.

Mix in your eggs!!
Mix in your eggs!!

As you stir, use your spoon to gently chop up the egg whites, so that it incorporates evenly throughout the salad. Add salt and pepper or a squeeze of lemon juice if needed. Sprinkle with additional herbs and blossoms to garnish. Enjoy! And by the way, it’s even better the next day;)

Confetti Potato Salad
Serves 4
A delicious and colorful summer salad!
Write a review
Print
Prep Time
40 min
Cook Time
25 min
Prep Time
40 min
Cook Time
25 min
Ingredients
  1. 1 pound of baby tricolored potatoes
  2. 1 cup of pickled veggies, chopped
  3. 1/4 cup of chopped, fresh herbs (recommend chive, basil and thyme)
  4. 2 cups arugula or other greens
  5. 4 eggs billed to your preference
  6. 3 TBS apple cider vinegar
  7. 1/3 cup olive oil
  8. Juice of 1/2 lemon
  9. 1 tsp honey
  10. 2 TBS whole grain mustard
  11. 1 tsp mustard seeds
  12. 1 pinch of salt and pepper
Instructions
  1. Boil potatoes in salted water for 15 minutes. In a separate pan, boil eggs to your preference and allow them to cool. Once the potatoes are cool enough to handle, slice on half and add to a large bowl along with the arugula, herbs and pickled veggies. Whisk last 7 ingredients together to make vinaigrette and add to salad, coating all ingredients evenly. Add salt and pepper or lemon juice if needed. Place in refrigerator to chill. Once eggs have cooled, cut them gently in half and stir them into the salad.
Relish it http://relish.guru/

Mexican Chocolate Cookies

Mexican Chocolate Cookies

I have been on a Mexican cooking adventure lately! Growing up in a large, Mexican American family, we celebrated Christmas with Mexican food. This food is integral to my upbringing and to how I continue to celebrate the holidays! Now that the holidays are over, I’d like to share with you this powerhouse cookie that you can enjoy, all year!

Mexican Feast!!
Mexican Feast!!

Tamales, enchiladas, pozole, beans…..yum! This year, it was just Jason and I celebrating Christmas Day, so I decided I needed a simple dessert that we could enjoy for at least a few days past the holiday. I decided to stick with the Mexican theme and make  Mexican Chocolate Cookies. Something about the richness of the chocolate and the intensity of cayenne spice appealed to me. As an added bonus, chocolate is one of the easiest desserts to make gluten free!

I had found a couple good recipes on the internet in the last couple months, so I took a risk and combined them into my own recipe. The base of the cookie was simply almond flour (or any nut flour), cacao powder, cayenne, cinnamon, vanilla (Mexican, of course!), semisweet chocolate and caster sugar.

Mexican Chocolate Cookies
Mexican Chocolate Cookies

If you are not familiar with cacao, be sure to make sure to use this and NOT cocoa! It’s not the same!

Say yes to raw cacao powder!!
Say yes to raw cacao powder!!

Raw cacao is made by cold pressing the un-roasted cacao beans, keeping the living enzymes intact and removing the fat. This helps to maintain the nutritional benefits, including the high antioxidant levels. It also allows you to be in control of the amount of sugar you use, be cause it is unsweetened. Also, be sure to use caster sugar. It’s super fine and helps keep the texture less chunky. I also added baking soda and baking powder, to help get the cookies to rise and an egg to moisten the dough. You might think that the one egg is insufficient, but it comes together quite nicely if you use your hands. Go ahead! No one is looking;)

Once the dough is fully incorporated, add the chocolate chips. I made the mistake of not chopping up my chocolate chips. I recommend chopping the chocolate chips up, as finely as possible.

Mix the dough with your hands!!
Mix the dough with your hands!!

It will melt into the dough more uniformly and add a more gooey texture. Now, form your dough into a ball, cover it with plastic wrap and chill it in the refrigerator for at least a half an hour. One of the recipes that I read, included these instructions, so I’ve added them here….not sure if this is necessary, but they turned out yummy, so I’ll leave it up to you, if you decide not to include this step!

Once the dough is chilled, you can start measuring out large, tablespoon sized, balls of dough onto a parchment lined cookie sheet. You don’t want them to be too big. At this size, they cook up nicely. Also, considering their rich flavor, anything larger, might be overkill. Once they are lined up on the cookie sheet, you can gently press down on them to flatten them out. While you are in-between batches, be sure to keep the dough chilled:)

They only take 10 minutes or so to bake up. Straight out of the oven they are sublime. Rich, spicy with intense chocolate flavor, these are not for the faint of heart. Of course, you can tame them down a bit by using less cayenne or by using milkchocolate chips, but I urge you, to give these a try! I found them to be a medium spice level. My husband thought that they were mild. That being said, adjust accordingly!

Warm Mexican Chocolate Cookies with Coconut Ice-cream.
Warm Mexican Chocolate Cookies with Coconut Ice-cream.

By serving them up warm with a scoop of vanilla or coconut ice cream, you can greatly reduce the heat level, as well! They keep well for days without getting to crispy. 

Mexican Chocolate Cookies
Mexican Chocolate Cookies
Mexican Chocolate Cookies (GF, Grain Free)
A rich and spicy adult cookie, best served warm, with a scoop of vanilla or coconut ice cream!!
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
1 hr
Prep Time
10 min
Cook Time
10 min
Total Time
1 hr
Ingredients
  1. 1 cup caster sugar
  2. 1 1/2 cup almond flour or nut flour of your choice
  3. 3/4 cup raw cacao powder
  4. 2 tsp cinnamon
  5. 1/2 tsp cayenne powder
  6. 1/2 tsp baking soda
  7. 1 1/2 tsp baking powder
  8. 1 cup semi sweet chocolate chips, chopped
  9. 1 egg, beaten
  10. 1 TBS vanilla extract
Instructions
  1. Mix all ingredients in a large bowl, using your hands to carefully blend. When dough is fully mixed, roll it into a large ball, cover with plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 350 degrees. Scoop dough into hefty 1 TBS sized balls and place onto a parchment lined cookie sheet. Lightly flatten each cookie with the back of a spoon. Bake at 350 degrees for 10-13 minutes. Do not overcook. Enjoy warm with ice cream of your choice. Will keep, covered, for 5 days.
Notes
  1. Adjust heat according to your preference, by reducing the amount of cayenne or using milk chocolate chips;)
Relish it http://relish.guru/