Menu Plan­ner: French potato salad with Di­jon

Chicago Sun-Times - - TASTE - BY SUSAN NICHOLSON An­drews McMeel Syn­di­ca­tion, susan@7day­


Serv­ings: 6

Prepa­ra­tion time: 15 min­utes Cooking time: less than 10 min­utes Stand­ing time: 10 min­utes


2 pounds small red pota­toes, un­peeled, cut into 1/4-inch slices

1 tea­spoon coarse salt

1 clove garlic, peeled and threaded on skewer

1/4 cup ex­tra-vir­gin olive oil

1 1/2 tea­spoons white wine vine­gar 2 tea­spoons Di­jon mus­tard

1/2 tea­spoon pep­per

1 small shal­lot, minced

1 1/2 ta­ble­spoons minced fresh pars­ley 1 ta­ble­spoon minced fresh chives

1 tea­spoon minced fresh tar­ragon

Place pota­toes in large saucepan; add wa­ter to cover by 1 inch and bring to a boil over high heat. Add salt, re­duce heat to a sim­mer and cook about 6 min­utes or un­til pota­toes are ten­der and par­ing knife can be slipped in and out of pota­toes with lit­tle re­sis­tance. Mean­while, lower skew­ered garlic into sim­mer­ing wa­ter and blanch for 45 sec­onds. Run garlic un­der cold run­ning wa­ter; re­move from skewer and mince. Re­serve 1/4 cup potato-cooking wa­ter; drain and ar­range pota­toes in tight sin­gle layer in rimmed bak­ing sheet. Whisk oil, minced garlic, vine­gar, mus­tard, pep­per and re­served cooking wa­ter to­gether in bowl, then driz­zle over pota­toes. Let pota­toes stand 10 min­utes. (Pota­toes can be re­frig­er­ated up to 8 hours; re­turn to room tem­per­a­ture be­fore con­tin­u­ing.) Trans­fer pota­toes to large bowl. Com­bine shal­lot, pars­ley, chives and tar­ragon in a small bowl, then sprin­kle over pota­toes and gen­tly toss to coat us­ing rub­ber spat­ula be­fore serv­ing.

Per serv­ing: 193 calo­ries, 3 grams pro­tein, 9 grams fat (43% calo­ries from fat), 1.3 grams sat­u­rated fat, 25 grams car­bo­hy­drate, no choles­terol, 383 mil­ligrams sodium, 3 grams fiber. Carb choices: 1.5.


Serv­ings: 4

Prepa­ra­tion time: less than 15 min­utes Cooking time: less than 25 min­utes


12 ounces (2 medium) pota­toes, cut into 1/4-inch slices

1 (8 3/4-ounce) can no-salt-added whole ker­nel corn, rinsed

1 (4-ounce) can diced green chilies 1 (2-ounce) can or jar sliced pimien­tos, drained

3 green onions, sliced

2 ta­ble­spoons chopped fresh pars­ley or cilantro

8 eggs or 2 cups frozen egg sub­sti­tute (thawed)

2 tea­spoons wa­ter

Black pep­per to taste

1/3 cup freshly grated parme­san cheese Place pota­toes in shal­low bak­ing dish; cover and mi­crowave on high (100% power) for 5 min­utes. Heat a large non­stick skil­let on medium; add pota­toes and cook 5 min­utes, turn­ing oc­ca­sion­ally, un­til golden. Mean­while, in medium bowl, com­bine corn, chilies, pimien­tos, onions, pars­ley or cilantro, eggs and wa­ter; mix well. Add pep­per to taste. Pour mix­ture over pota­toes. Cover; cook 10 min­utes on medium or un­til eggs are al­most set. Re­move cover. Sprin­kle with parme­san. Heat broiler. Wrap skil­let han­dle with heavy-duty foil. Place skil­let 4 to 5 inches from heat. Broil 1 to 3 min­utes to fin­ish cooking eggs and melt cheese. (Watch care­fully!) Cut into wedges and serve im­me­di­ately.

Per serv­ing: 302 calo­ries, 19 grams pro­tein, 12 grams fat (36% calo­ries from fat), 4.3 grams sat­u­rated fat, 30 grams car­bo­hy­drate, 378 mil­ligrams choles­terol, 362 mil­ligrams sodium, 4 grams fiber. Carb choices: 2.


Serv­ings: 4

Prepa­ra­tion time: 15 min­utes Cooking time: less than 20 min­utes


2 tea­spoons canola oil

1 pound bone­less skin­less chicken breast, cut into 3/4-inch pieces

1 ta­ble­spoon corn­starch

1 (8-ounce) can pineap­ple chunks in juice, di­vided

1/4 cup light brown sugar

1 ta­ble­spoon light soy sauce

1/4 cup white vine­gar

1/2 cup no-salt-added tomato sauce

1 green bell pep­per, cut into 1/4-inch strips In a large non­stick skil­let, heat oil on medium-high. Add chicken and cook 5 min­utes or un­til brown on both sides. Re­move chicken from skil­let; cover to keep warm. Mix corn­starch with juice from canned pineap­ple (about 1/4 cup). Add to skil­let, along with brown sugar, soy sauce and vine­gar. Heat on low and sim­mer 3 min­utes or un­til sauce thick­ens. Add pineap­ple chunks and chicken. Bring to a boil; sim­mer 5 min­utes. Add tomato sauce and bell pep­per; cook 3 min­utes or un­til heated through. Gar­nish with crushed red pep­per if de­sired.

Per serv­ing: 263 calo­ries, 25 grams pro­tein, 5 grams fat (19% calo­ries from fat), 0.8 gram sat­u­rated fat, 27 grams car­bo­hy­drate, 73 mil­ligrams choles­terol, 242 mil­ligrams sodium, 1 gram fiber. Carb choices: 2.


In a shal­low dish, com­bine 1/2 cup light soy sauce, 2 ta­ble­spoons se­same seeds, 3 ta­ble­spoons honey, 3 ta­ble­spoons canola oil, 2 sliced green onions, 1 clove minced garlic and 1 tea­spoon grated fresh gin­ger; mix well. Add 2 trimmed flank steaks (1 pound each). Cover and re­frig­er­ate 8 hours; turn oc­ca­sion­ally. Heat grill to medium. Re­move steaks; dis­card mari­nade. Grill, cov­ered, 7 min­utes per side or un­til meat ther­mome­ter reads 145 de­grees. Let stand 5 min­utes; slice thinly across grain to serve.


Steam chopped fresh broc­coli with some un­salted chicken broth un­til ten­der. Stir in canned clam sauce and a hand­ful of chopped pars­ley. Heat through and serve over hot, cooked fet­tuc­cine.


French potato salad with Di­jon mus­tard is a delicious year-round side dish.

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