Bad Breath Potato Salad

by Heather on February 2, 2010

Hey hey hey!  How’s it rollin’?

Today has been a fairly productive day, but the best part so far has been that I was able to make a recipe that I love, and create a new (hopefully favorite?) recipe!  Luckily I had some time to prepare a different dinner tonight, so on the menu was Parmesan Chicken, Brussels Sprouts (swoon!), and what I have dubbed “Bad Breath Potato Salad.”  Intrigued?  I thought so :)

First, I had lunch at Panera Bread today!  I had a half of a Greek salad (romaine, red onion, feta, tomatoes, pepperoncini, Kalamata olives and Greek dressing.

I also had half of a Mediterranean sammie (hummus, tomatoes, red peppers, feta, cucumbers, all piled on tomato bread) and some water!

Doubles yums going on here!  When I got home I put together a wire shelving unit to house stuff in our “random stuff” closet, and then got started on dinner.  The chicken was easy because I got it pre-prepped at Target.  All it required was some baking!

Next I did the brussels sprouts!  I got this recipe from my friend Stef, who got it from Bon Appetit and then tweaked it herself!

Here’s the recipe I used today:

  • 1 box (~1 lb) brussels sprouts
  • 2 Tbsp dijon mustard
  • 2-3 Tbsp Worchestershire sauce
  • 1 Tbsp caraway seeds (optional)
  • 1 tsp garlic powder
  • salt + pepper to taste
  • 1 Tbsp olive oil

Basically you cut the bottom off of the sprouts and then cut them in half.  Stir together all of the other ingredients in a bowl, add sprouts, and toss to combine.  Roast on 350 for 30 minutes, turning halfway.  The result is a great crispy outside, and the “dressing” caramelizes on top!  SOOO GOOOOOOOD :)

Then came the “Bad Breath Potato Salad”

Here’s the recipe:

  • 1-1.5 lbs small potatoes (baby Yukon golds, red potatoes, purples)
  • 1/8 cup + 1 Tbsp olive oil, divided
  • 2-4 cloves roasted garlic
  • 1/2 red onion, chopped
  • 1/2 Tbsp red wine vinegar
  • 1/8 cup dijon mustard
  • salt + pepper to taste

Cut the potatoes into rounds about 1/2 inch thick.  Toss with 1 Tbsp olive oil and roast at 400 for 20 minutes.  Let cool for 10 minutes.  Meanwhile, mix all of the other ingredients together in a bowl.  After potatoes have cooled for 10 minutes, toss everything together.  Serve chilled or at room temp.

The final plate:

This was sooooo good!  I might have only had a couple bites of the potato salad since I ate THE ENTIRE THING OF BRUSSELS SPROUTS and wasn’t hungry anymore.  Oops!  But seriously, it was all great and I was glad to get away from pasta and bread for a night :)

I’ve gotta run because we’re watching the Truth Project tonight!  Hope y’all have a wonderful evening!

Also, to continue from last night (the good part), what are your top 5 things you love about yourself?  Here are mine again!

  1. I love my blue eyes that I got from my Daddy;
  2. I love my crooked nose that I got from my Mommy;
  3. I love that I am strong-willed AND gentle;
  4. I love my weird sense of humor;
  5. I love my strong and athletic legs!
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