Tuesday, July 22, 2014

Pineview Reservoir and Mustard Potato Salad

Yesterday, after work, I went up to Pineview with my family and some friends. We rented kayaks and paddleboards from Weber State's Outdoor Rec program and hung out for a few hours.

My mom made a great salad, adapted from the Barefoot Contessa's Mustard Chicken Salad. It turned out fabulously and was perfect to have on rolls at the beach.

3 - 4 Roasted Potatoes
Good olive oil
Kosher salt and freshly ground black pepper
2 cups broccoli florets
1 1/2 cups Vegenaise 
2 tablespoons dry white wine
1/4 cup Dijon mustard
3 tablespoons whole-grain mustard
2 tablespoons minced fresh tarragon leaves
1 cup cherry or grape tomatoes, halved

Preheat the oven to 350 degrees F.

Roast potatoes for 35 to 40 minutes. Set aside until cool enough to handle.

Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.

Whisk together the Vegenaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
Jess: cutest baby girl ever.

1 comment:

  1. this looks so good! I'm doing lettuce wraps for dinner tonight and this might just be the ticket.