Potato Salad

 

Ingredients:

• 2 pounds Yukon Gold potatoes, cut into ½-inch pieces
• ¾ cup mayonnaise
• 2 tablespoons dill pickle brine
• 1 tablespoon apple cider vinegar
• 1 tablespoon yellow mustard
• 2 garlic cloves, grated
• 1 teaspoon sea salt
• Freshly ground black pepper
• 2 celery stalks, diced
• ½ cup diced dill pickles
• ½ cup chopped fresh chives
• 2 tablespoons chopped fresh dill
• 2 hard-boiled eggs, peeled and chopped, optional

Preparation:

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature.

2. Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper.

3. Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy.

4. Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.

5. Cover and chill for at least 1 hour and up to 1 day.

6. Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.

loveandlemons.com

Shishito Peppers with Garlic Lemon Sauce

 

Ingredients:

Peppers:

• 1 lb. shishito peppers
• 4 Tablespoons olive oil or avocado oil

Dipping Sauce:

• Lemon Garlic Dipping Sauce

• 1/2 cup mayonnaise
• 1 Tablespoon lemon juice
• 1/3 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper or more, to taste
• 1/2 teaspoon sea salt

Preparation:

Make the Lemon Garlic Dipping Sauce:

1. Mix the mayo, lemon juice, garlic powder, and cayenne pepper together in a small dish. Season to taste. If making in advance, cover the bowl and store in the refrigerator for up to 2 days.

Cook the Peppers:

1. Wash the peppers and pat them dry with a towel.

2. Poke each pepper once with a fork. This step is optional, but it cuts back on the danger of popping peppers in the skillet.

3. Heat the oil in a heavy-bottomed skillet over medium-high heat. When the oil is shimmering, it's hot enough. In batches, add the peppers to the hot skillet, being careful not to overcrowd the skillet. Cook until brown and blistered on one side, then turn until blistered and browned on all sides.

4. Set the peppers on a plate. Sprinkle with flakey sea salt and a squeeze of lemon. Serve immediately with the dipping sauce.

5. Cook the Shishito Peppers

cookathomemom.com

Crispy Summer Squash Pancakes

Ingredients:

• 2 medium yellow squash, grated on the medium holes of a box grater and squeezed dry

• 2 scallions, thinly sliced

• 1 jalapeño, thinly sliced

• 1 large egg, beaten

• 1/2 cup all-purpose flour

• 2 teaspoons baking powder

• Kosher salt

• Pepper

• 6 tablespoons canola oil

• Lemon wedges and sour cream, for serving

Preparation:

1. In a medium bowl, combine the squash with the scallions, jalapeño, egg, flour, and baking powder and season with salt and pepper. Mix gently just to combine.

2. In a large nonstick skillet, heat 2 tablespoons of the oil. Spoon 3 heaping 1/3 cup mounds of the batter into the skillet and press lightly to flatten them. Cook over moderate heat until golden, about 3 minutes. Flip the pancakes, add 1 tablespoon of the oil, and cook until golden and crisp, 2 minutes longer. Drain on paper towels. Repeat with the remaining oil and batter. Serve the pancakes hot with lemon wedges and sour cream.

foodandwine.com