Well, Thanksgiving came and went. Was one of the most stress-free years I think I've ever had. Thanks to the power of a good to-do list. I'll post all about our weekend soon.
But back to reality and time to clear out the fridge. Most of these recipes are utilizing the 10 pound bag of potatoes I bought and didn't use, sweet potatoes, extra herbs, and the 3 gallons of turkey stock we made. My favorite kid-friendly on this menu doesn't include any leftovers: the Pizza Pouches. It's also a great one to enlist their help on.
t, th, f, s
Two Potato Salad with Mustard Dressing
1 pound yellow potatoes, quartered lengthwise & cut crosswise into ¾ inch pieces
1 pound sweet potatoes, quartered lengthwise & cut crosswise into ¾ inch pieces
1 tablespoon white-wine vinegar
2 tablespoons dijon mustard
¼ cup olive oil
¼ cup finely chopped onion
¼ cup finely chopped red bell pepper
2 tablespoons finely chopped sweet gherkin pickles
In a steamer set over boiling water, arrange the boiling potatoes, top them with the sweet potatoes and steam covered for 10-12 minutes or until tender. Transfer potatoes to a bowl and let cool.
In another bowl, whisk together vinegar, mustard and salt & pepper to taste. Add oil in slow stream while whisking until emulsified.
Add the dressing to the potatoes with the onion, bell pepper & gherkin. Combine well.