red skin potato

Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers Recipe

Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers

chives

Champagne vinegar

shallot,

honey

Dijon mustard

vegetable oil

olive oil

asparagus,

baby red potatoes, halved

capers, drained, patted dry

spring greens

radishes, trimmed, very thinly sliced (about 3 cups)

hard-boiled eggs, peeled, quartered

tuna

Chive blossoms (optional)

Bon Appétit

Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.

Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes. Transfer asparagus to 13x9x2-inch pan of ice water to cool. Drain asparagus and pat dry. DO AHEAD Can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.

Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.

Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. DO AHEAD Potatoes and capers can be made 2 hours ahead. Let stand at room temperature.

Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry. Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat. Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens. Drizzle some vinaigrette over tuna. Sprinkle with fried capers and chive blossoms, if desired.

Vegetable Soup with Pistou

(or more) water

cannellini (white kidney beans)

onion,

garlic cloves,

potatoes,

leeks (white and pale green parts only), thinly sliced

carrots, peeled, chopped

tomatoes

green beans, trimmed,

zucchini,

thyme

bay leaf

farfalle (bow-tie pasta)

Pistou

Combine 4 cups water, beans, onion and 2 garlic cloves in heavy large pot. Bring to boil. Reduce heat. Cover; simmer until beans are just tender, stirring occasionally, about 55 minutes.

Add 6 cups water, 4 garlic cloves, potatoes, leeks, carrots, tomatoes with juices, half of green beans, half of zucchini, thyme and bay leaf. Bring to boil. Cover; simmer until vegetables are tender, stirring occasionally, 30 minutes.

Add pasta to soup. Simmer 12 minutes. Add remaining green beans and zucchini to soup. Simmer until pasta is just cooked through but still firm to bite, about 5 minutes longer. Season to taste with salt and pepper. Ladle soup into bowls. Spoon 1 tablespoon Pistou atop each. Pass remaining Pistou separately.

This recipe for Tex-Mex carne guisada is worth the long braise; you’ll be rewarded with shreddy short ribs and tender potatoes in a deeply flavorful sauce.

Carne Guisada

garlic cloves, divided

3–4 lb. boneless beef short ribs, cut into 4" pieces

lb. red potatoes, peeled,

Tbsp. extra-virgin olive oil

tomatoes,

tomatillos (about 3 medium), coarsely chopped

red bell pepper, ribs and seeds removed, coarsely chopped

green bell pepper, ribs and seeds removed, coarsely chopped

jalapeño,

tomato paste

cumin

coriander

pepper

(for serving)

This carne guisada recipe is a crowd favorite at Ninfa’s in Houston. Founded by local legend Mama Ninfa, the 50-year-old Texas institution has two locations, each filled nightly with families that have been visiting for generations. “The kids grow up and come back,” says chef Alex Padilla who’s worked on the line for 17 years. “And now they’re bringing their kids.”
A hallmark of Tex-Mex cuisine, this slow-cooked beef stew is the descendant of a Puerto Rican dish by the same name (the main difference lies in the base aromatics of the dish). Though the cook time here is an investment, the results are worth the multiple-hour braise: tender, shreddy short ribs in a deeply flavorful tomato sauce. Padilla cooks carne guisada on the stovetop, but you could easily do the first round of braising in a slow cooker for a partly hands-off approach, then cool and chill the mixture for up to three days before continuing.
Serve the spiced stew meat and sauce over white rice, or with warm flour tortillas for tacos. The chunks of beef, potato, and veggies also make a great filling for enchiladas, a topping for tostadas, or the base of a breakfast hash. Save any unused braising liquid to use in place of beef broth in your next batch of soup.

Cut 1 medium onion in half and smash 4 garlic cloves. Place 3–4 lb. boneless beef short ribs, cut into 4" pieces, in a large heavy pot. Add 1 bay leaf, smashed garlic, an onion half, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; pour in water just to cover meat. Bring to a boil; reduce heat and simmer, occasionally skimming foam from surface, until meat is nearly fork-tender, about 3 hours. Transfer meat to a large bowl. Strain braising liquid through a fine-mesh sieve into a medium bowl; discard solids. Set liquid aside.

Meanwhile, cook 1 lb. red potatoes, peeled, cut into 1" pieces, in a medium pot of salted boiling water until just fork-tender, 8–10 minutes. Drain; set aside.

When short ribs are almost done braising, coarsely chop remaining 1½ medium onions and finely chop remaining 4 garlic cloves. Heat 3 Tbsp. extra-virgin olive oil in another large heavy pot. Cook onions, garlic, 2 lb. tomatoes, coarsely chopped, 6 oz. tomatillos (about 3 medium), coarsely chopped, 1 red bell pepper, ribs and seeds removed, coarsely chopped, 1 green bell pepper, ribs and seeds removed, coarsely chopped, 1 small jalapeño, finely chopped, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, stirring occasionally, until vegetables are softened, 18–22 minutes. Add 2 Tbsp. tomato paste, 1½ tsp. ground cumin, and 1 tsp. ground coriander; season generously with freshly ground pepper. Cook, stirring occasionally, until vegetables are coated and mixture is pasty, about 4 minutes.

Add short ribs, potatoes, and 3 cups reserved braising liquid to pot. Cook, stirring occasionally, until meat falls apart easily, 65–75 minutes. Let cool slightly; ladle into bowls and top with cilantro sprigs.

The secret to this version of potato salad is sweet pickle relish—not diced cucumbers, dill pickles, or cornichons.

Sweet Pickle Potato Salad

red potatoes, scrubbed

Salt and pepper

onion

sweet pickle relish

mayonnaise

eggs,

Oh, honey. Where I come from, you were judged as a cook not on your soufflés but on your potato salad. They didn’t give out actual blue ribbons, but having your potato salad be the talk of town was prize enough to inspire some pretty intense rivalries. As anyone who has tried and mastered this dish knows, it’s a very basic recipe. What really distinguishes one salad from another is how the home cook navigates restraint and balance. Are you convinced that a dash of yellow mustard or a spoonful of minced onions will elevate your dish? Then go for it. Is your addition a hint of smoked paprika, or a handful of celery seeds that might be invisible to the naked eye but unmistakable on the palate? For me, the perfect balance of pickle relish made or broke the recipe. And I can say with pride that my friends have always rallied for my version of this Southern showstopper.

Epicurious

Put the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 15 minutes. Drain. Set aside until cool enough to handle.

While the potatoes are still warm, cut them into quarters and place them in a large bowl. Add the onion, relish, mayonnaise, and eggs. Toss until well combined. Taste and season with salt and pepper.

Cover and chill until ready to serve, at least 1 hour or up to overnight.

Top 4 red skin potato recipes from across the web

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Tuna, Asparagus, and New Potato Sal...

Vegetable Soup with Pistou

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Sweet Pickle Potato Salad

Top 4 red skin potato recipes from across the web

The most viewed red skin potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuna, Asparagus, and New Potato Sal...

Vegetable Soup with Pistou

Carne Guisada

Sweet Pickle Potato Salad

The most viewed red skin potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine