Vegan Caesar Salad with BBQ Sweet Potato Croutons

Say hello to our new favorite salad.
It’s crunchy, fresh, incredibly easy to make, and boasts BIG zesty flavor from our 5-minute Caesar dressing. The recipe was born out of a simple need to put dinner on the table with minimal effort. We had a bunch o…

Vegan Caesar Salad with BBQ Sweet Potato Croutons

Say hello to our new favorite salad.

It’s crunchy, fresh, incredibly easy to make, and boasts BIG zesty flavor from our 5-minute Caesar dressing. The recipe was born out of a simple need to put dinner on the table with minimal effort. We had a bunch of random ingredients that got thrown together, and it just totally worked. Hello, next-level vegan caesar salad!

The best part?

Vegan Caesar Salad with BBQ Sweet Potato Croutons from Minimalist Baker →

Next Level Niçoise Salad with Crispy Chickpeas and Caper Vinaigrette

This protein-packed twist on a classic Niçoise salad features flakes of albacore tuna, hard-boiled egg, cherry tomatoes and crispy chickpeas, drizzled with a tangy caper vinaigrette. Side dish no more… the best salads are the ones you can eat as a full meal, satisfying and filling all on their own. And this next-level Niçoise salad […]

This protein-packed twist on a classic Niçoise salad features flakes of albacore tuna, hard-boiled egg, cherry tomatoes and crispy chickpeas, drizzled with a tangy caper vinaigrette.

Side dish no more… the best salads are the ones you can eat as a full meal, satisfying and filling all on their own. And this next-level Niçoise salad certainly fits the bill!

Large shallow dish with butter lettuce and nicoise salad toppings, with a dish of crispy chickpeas and tomatoes and dressing in the background.

This recipe is a twist on a classic Niçoise salad (called as such because it hails from Nice, France). Niçoise salads traditionally have hardboiled eggs, tomatoes, olives and anchovies or tuna, often accompanied by cooked green beans or potatoes with a tangy vinaigrette dressing.

Here we’ve swapped the briny olives for capers which get whisked into a whine wine vinaigrette with olive oil and parsley. We also added crispy fried chickpeas for a textural contrast (dare I say they’re better than croutons?)

It’s a protein packed salad that serves as a meal in and of itself, with tender butter lettuce and cherry tomatoes, and flaked Chicken of the Sea® Wild Catch™ Albacore Tuna, hardboiled eggs, and crispy chickpeas for a triple-protein punch.

Closeup of Next Level Niçoise Salad, topped with red and yellow cherry tomatoes, flaked tuna, chopped hard-boiled egg and caper vinaigrette drizzled over top.

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Eggplant Caponata

Caponata is an Italian appetizer that’s bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that’s perfect over crusty bread. Here’s a new appetizer that we’re head over heels with: caponata! What’s caponata, you ask? This Sicilian specialty is an appetizer and a side dish, essentially a sweet and sour ratatouille with cooked eggplant, tomatoes and onion. It’s often spread on crusty bread as an appetizer or antipasti (as the Italians would say). It’s so full of tangy, garlicky flavor that once you’ve taken one bite, you’ll likely want to devour the entire serving dish. So hold onto your hats! Here’s how to make Italian caponata…and then how to serve it like the Italians do. What’s in caponata? Caponata is a classic Italian eggplant dish. And like any classic dish (like potato salad or coleslaw), there are endless variations on how to make it. Alex and I researched to make sure this version has all the classic elements: and we’ve customized a bit to our personal tastes! Here’s what’s in our version of caponata: Eggplant (and it doesn’t need to be drained! see below) Red pepper, red onion and celery Garlic Canned tomatoes Olive oil Balsamic vinegar […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Caponata is an Italian appetizer that’s bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that’s perfect over crusty bread.

Caponata

Here’s a new appetizer that we’re head over heels with: caponata! What’s caponata, you ask? This Sicilian specialty is an appetizer and a side dish, essentially a sweet and sour ratatouille with cooked eggplant, tomatoes and onion. It’s often spread on crusty bread as an appetizer or antipasti (as the Italians would say). It’s so full of tangy, garlicky flavor that once you’ve taken one bite, you’ll likely want to devour the entire serving dish. So hold onto your hats! Here’s how to make Italian caponata…and then how to serve it like the Italians do.

What’s in caponata?

Caponata is a classic Italian eggplant dish. And like any classic dish (like potato salad or coleslaw), there are endless variations on how to make it. Alex and I researched to make sure this version has all the classic elements: and we’ve customized a bit to our personal tastes! Here’s what’s in our version of caponata:

  • Eggplant (and it doesn’t need to be drained! see below)
  • Red pepper, red onion and celery
  • Garlic
  • Canned tomatoes
  • Olive oil
  • Balsamic vinegar and sugar to balance tangy and sweet
  • Capers to add briny, salty flavor
  • Fresh basil and pine nuts, to garnish
Caponata (Eggplant Dish)

Some other additions you’ll see in some versions: green olives to add even more briny flavor, and golden raisins to add more sweet. We nixed both in flavor of a straightforward, classic caponata: but you can certainly add them if you’d like! (I’d love to add the golden raisins, but Alex is less of a salty-sweet person than I am!)

No need to salt and drain the eggplant!

If you’ve cooked with eggplant before, you’ll know: many eggplant recipes call for letting it drain with salt on it for 1 hour to extract some of the bitterness from the eggplant. If you’re like us, you’ve probably wondered: is this extra step really necessary?

We did some research, and guess what? It’s not really necessary in this day and age. Per Epicurious, salting eggplant used to be conventional practice with eggplants years ago because they were more bitter. Today’s eggplants are bred to be less bitter, so there’s no need to salt them. Look: we saved you an hour!

Eggplant caponata

Toasted pine nuts = icing on the cake!

Pine nuts are traditional for topping caponata. They’re an Italian nut that, believe it or not, does come from pine trees! Because it’s so time consuming to harvest and the trees grow only in certain regions, pine nuts can be pricey. But! They’re absolutely worth it for the nutty, uniquely Italian flavor they provide. If you can’t find them, you can omit entirely (or see these substitutes).

If you do use them, follow this advice: Toast the pine nuts before you use them! Toasting the nuts on the stove or in the oven brings out their flavor in a big way: almost like using salt to bring out the flavor in a recipe! They’re not nearly as good without toasting. You’ve been warned!

Eggplant caponata

Capers enhance the salty flavor

If you’ve never cooked with capers, now’s the time! What are they? Capers are a berry of the caper bush that’s native to the Mediterranean. They’re round and dark green gray, about the size of a peppercorn. You’ll find them in Italian and Mediterranean recipes. They bring a tangy, briny and salty flavor to any dish.

Capers are served pickled, so you’ll find them in jars near the olives at the grocery story. If you pick up a joar, also try them in our Salmon with Capers, Roasted Eggplant Pasta, and Paprika Goat Cheese Spread.

Ways to serve caponata: as an appetizer or side! (Or a meal.)

Once you’ve made up a batch of caponata, now’s the fun part. Eating it! There are lots of ways to eat caponata, but probably the most common is using it to top crusty bread. Since it’s Italian in heritage, it works well with Mediterranean-style meals. Here are a few ways that we’d serve it:

  • On crusty bread or baguette slices. If you’re the baking type, try our Homemade Baguette.
  • On crostini. You can also make crunchy Crostini, essentially crackers made out of baguette, which makes more of a showy presentation.
  • On a cheese board or appetizer spread. It’s nice for an antipasto spread because it’s a rare plant-based Italian appetizer option.
  • As a side to baked or grilled fish. It would make a great side to our Salmon with Capers.
  • As a side to pasta. Try alongside Cacio e Pepe, Easy Creamy Gnocchi, or Vegan Fettuccine Alfredo.
  • In grilled cheese. Throw some in the middle of a grilled cheese sandwich and you’ve got a heavenly treat.
  • As a meal. Alex and I have split a bottle of wine with baguette, caponata, and some cheese or seasoned white beans. Perfect appetizer dinner!
Eggplant caponata

This caponata recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Caponata

Eggplant Caponata


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 as an appetizer
  • Diet: Vegan

Description

Caponata is an Italian appetizer bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that’s perfect over crusty bread. 


Ingredients

  • 1 1/2 pounds eggplant (2 medium)
  • 1 celery rib
  • 1 medium red onion
  • 1/2 red bell pepper
  • 3 garlic cloves
  • 1/4 cup olive oil
  • 14-ounce can crushed fire roasted tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1 pinch red pepper flakes
  • 2 tablespoons capers, drained
  • 1/2 teaspoon kosher salt
  • Basil, for garnish
  • Toasted pine nuts, for garnish (optional)

Instructions

  1. Cut the eggplant into small cubes, about 1/2 inch by 1/2 inch. Dice the celery. Slice the red onion. Dice the red bell pepper. Mince the garlic.
  2. In a Dutch oven or large saute pan, heat the olive oil over medium heat.
  3. Add the eggplant, celery, red pepper and red onion and cook for 10 minutes, stirring occasionally. Add the garlic and cook 3 to 5 minutes until the eggplant and onions are browned and softened.
  4. Add the crushed tomatoes, balsamic vinegar, sugar, red pepper flakes, capers, and salt. Cover and simmer on low for 10 minutes, stirring once, until very tender. Taste and add another pinch or two of salt. Serve warm, garnished with chopped basil and toasted pine nuts. Or, chill for up to 1 day and serve cold or at room temperature (the flavors taste even better after refrigerating). 

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Caponata, Caponata Recipe

More with eggplant!

Eggplant is an underrated vegetable, in our opinion! Here are some more great recipes for eating it:

  • Perfect Roasted Eggplant Here’s how to make the BEST roasted eggplant! Baking until it’s tender makes for unreal flavor.
  • Roasted Eggplant Pasta This eggplant pasta is flavor-packed with roasted eggplant & zesty marinara sauce! An impressive plant based dinner, it works for weeknights or parties.
  • Eggplant Sandwich with Tomato & Pesto This Mediterranean tomato and grilled eggplant sandwich with basil pesto is seriously flavorful. It was inspired by a trip to Italy!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Everything Smoked Salmon Tart.

Spring is going to look mighty fine with this smoked salmon tart! Okay so this is my new favorite brunch idea, HELLO!!!  A few weeks ago my mom asked me what to serve for a little lunch party. After giving her a few suggestions, it really solidified a perfect lunch menu for me. A puff […]

The post Everything Smoked Salmon Tart. appeared first on How Sweet Eats.

Spring is going to look mighty fine with this smoked salmon tart!

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

Okay so this is my new favorite brunch idea, HELLO!!! 

everything puff pastry

A few weeks ago my mom asked me what to serve for a little lunch party. After giving her a few suggestions, it really solidified a perfect lunch menu for me. A puff pastry tart is just too good to pass up. Because it’s easy but fancy. And super versatile.

You can serve it with a soup. 

You can serve it with a salad.

Or you could serve it with both! 

cream cheese puff pastry

It’s so light but in a way, feels like pizza. I mean, we all know I love a good puff pastry pizza. Because I’ve even made a breakfast version of one before too. 

It’s easily customizable too. 

Which is what I really love about this one and why you should make it in the first place. What would you put on a smoked salmon bagel? Put it on here! What would you leave off? Don’t add it. Make it yours, throw whatever you’d like on top, add something equally as delicious. 

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

The puff pastry has a perfect everything border. It’s the best! I first started making my own everything seasoning when testing recipes for Seriously Delish. It’s easy to make and you can store it in your pantry. I love that you can make a huge batch of it and have it for everyday use. 

Likewise, you could just buy the jarred version too – whichever works for you. 

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

After the pastry is baked, you slather the whole dang thing with cream cheese. WHIPPED cream cheese. This is important! You gotta use the whipped version. First, the pastry is so flakey and delicate that it’s difficult to spread anything on top. Second, the whipped cream cheese is lightly and fluffier and makes the spreading part easier. 

Not to mention, you want it to look pretty. But don’t worry about removing some of the flakey bits. You’re going to cover the cream cheese up anyway!

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

Then!

We finally top it with smoked salmon.

A sprinkling of pickled onions, or if you’re in a pinch, very thinly sliced red onion.

Some dill or other delicious herbs you love.

Capers! You know I love that briney punch. 

Maybe one more pinch of everything seasoning.

And definitely a big squeeze of fresh lemon.

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

THIS IS SO GOOD.

So lovely for a brunch or a lunch or just a snack on the weekend. It’s easy and delish and different enough from your regular old bagel.

It’s crispy and crunchy and everything I love so much.

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

Everything Smoked Salmon Tart

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Everything Smoked Salmon Tart

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 sheet puff pastry, thawed if frozen
  • 1 to 2 tablespoons everything seasoning (recipe below)
  • 1 large egg + 1 teaspoon water, lightly beaten for egg wash
  • 2/3 cup whipped cream cheese
  • 3 to 4 ounces smoked salmon
  • quick pickled onions, for garnish
  • fresh dill, for sprinkling
  • capers, for garnish
  • thinly sliced lemon

my everything seasoning

  • 2 tablespoons dried minced onion
  • 2 tablespoons toasted sesame seeds (I also added in black sesame here!)
  • 1 tablespoon poppy seeds
  • 1 tablespoon dried minced garlic
  • 1 teaspoon flaked sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
  • Place a sheet of puff pastry on the baking sheet. Poke holes all over the puff pastry with a fork. Brush the entire thing with the egg wash. Sprinkle the edges of the sheet with the everything seasoning.
  • Bake the puff pastry for 20 to 25 minutes, until it’s golden brown and puffy, If it’s puffed up a lot in the center, you can poke it with a fork to deflate it a bit.
  • Let the pastry cool slightly. Gently spread the cream cheese over the tart. This will be tricky because it will lift a few flakey bits from the top of the pastry, but that’s okay! That’s why it is important to use whipped cream cheese - it is light and fluffy and not as heavy as the non-whipped cream cheese.
  • Layer the smoked salmon on top of the cream cheese. Sprinkle on the pickled onions, fresh dill, capers and another pinch of everything seasoning. Add on a squeeze of fresh lemon. Slice and serve!

my everything seasoning

  • Stir everything together until combined. This makes extra so store it sealed in your pantry!

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

It’s everything! Literally.

The post Everything Smoked Salmon Tart. appeared first on How Sweet Eats.

Best Healthy Pizza

It’s loaded with veggies and sprinkled with Parmesan, with a tangy bold red sauce and a thin crust. Yes, this is the BEST healthy pizza you’ll find. People often ask us, what’s your favorite thing to cook? And if you know us, you won’t be surprised by the answer. PIZZA. After our honeymoon in Italy, Alex and I have spent the last ten years honing the absolute best way to make homemade artisan pizza. In fact, we’ve gotten a little nerdy about it. We’ve figured out how to make the best crust, sauce, and a to-die-for margherita pizza. We can do taco pizza and classic cheese pizza. But what about if you want something…a little lighter? We were posed with a challenge: Can you make a healthy pizza recipe? Oh, can we ever. Here’s everything about how to do it. What makes a healthy pizza? So you want to make a healthy pizza? First, let’s talk about what makes an unhealthy pizza. One slice of Pizza Hut pepperoni pizza is 300 calories. That pizza is loaded with gooey cheese, meat, and has a carb-loaded crust. So: want a healthy, fresh homemade alternative? Here are the features of this pizza that […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

It’s loaded with veggies and sprinkled with Parmesan, with a tangy bold red sauce and a thin crust. Yes, this is the BEST healthy pizza you’ll find.

Best Healthy Pizza

People often ask us, what’s your favorite thing to cook? And if you know us, you won’t be surprised by the answer. PIZZA. After our honeymoon in Italy, Alex and I have spent the last ten years honing the absolute best way to make homemade artisan pizza. In fact, we’ve gotten a little nerdy about it. We’ve figured out how to make the best crust, sauce, and a to-die-for margherita pizza. We can do taco pizza and classic cheese pizza. But what about if you want something…a little lighter? We were posed with a challenge: Can you make a healthy pizza recipe? Oh, can we ever. Here’s everything about how to do it.

Healthy Pizza

What makes a healthy pizza?

So you want to make a healthy pizza? First, let’s talk about what makes an unhealthy pizza. One slice of Pizza Hut pepperoni pizza is 300 calories. That pizza is loaded with gooey cheese, meat, and has a carb-loaded crust. So: want a healthy, fresh homemade alternative? Here are the features of this pizza that makes it healthy:

  • Homemade thin crust: This pizza uses our easy thin crust pizza dough. It’s made with simple ingredients (flour, olive oil, water) and because it’s thin, it has significantly less calories than a fluffy crust.
  • Super flavorful pizza sauce: Red sauce brings big flavor without big calories. This one is our easy pizza sauce, a fan-favorite recipe that takes only 5 minutes and tastes like Italy. (Really.)
  • Limited cheese. This healthy pizza has only 1/4 cup grated Parmesan cheese. It’s just enough to bring in a savory flavor, but there’s so much flavor in the veggies and sauce you don’t need to load on cheese. (For a vegan pizza, head to Our Best Vegan Pizza.)
  • Lots of veggies. Healthy isn’t just about calories: it’s about vitamins and nutrients. This pizza is topped with peppers that are loaded with vitamin C, and leafy green nutrient-dense arugula.

How many calories? One slice of this healthy pizza recipe is 96 calories. Only 96 calories! That’s about 1/3 the calories of a delivery pizza. Even better, it’s got the added vitamins and nutrients of fresh, colorful veggies. Dinnertime win!

Veggie Pizza Recipe

Tips for making the best healthy pizza

How to make this best healthy pizza recipe? We’ve got a few tips for the best ever pizza that’s fresh and healthy.

  • Use a pizza stone. This is our number 1 tip for homemade pizza recipes: use a pizza stone! It’s what makes the crust perfectly crispy on the outside and chewy on the inside. Pizza stones are inexpensive and last for years; here’s the pizza stone we recommend.
  • Pizza peels are handy. To get the pizza onto that hot stone, a pizza peel is helpful! It’s a paddle that throws the dough onto that blazing hot surface. Our favorites are this aluminum pizza peel or super pizza peel.
  • Accessorize with salad & fruit. To keep this healthy pizza part of a healthy meal: accessorize it with salad and fruit! Our Favorite Chopped Salad, Best Kale Salad, or Wedge Salad would go well here. Or just go with veggies and Healthy Ranch. A great “dessert” would be green apple slices and our chocolate hummus.

Video: How to make pizza dough

The most technique-driven part of making pizza is making homemade dough. Because learning to make something like dough requires actually showing you, we’ve made a video to show the dough-making process. Here are a few tips about the dough to remember when making it: then watch the video above to see it in action:

  • Make the dough 1 hour before serving OR make in advance. Making the dough takes only 15 minutes of hands on time. Then it rests for 45 minutes to proof before it’s ready to stretch. If you don’t have 1 hour before serving, you can make it up to 3 days in advance and refrigerate.
  • Thin crust pizza dough is easy to shape: roll it! This pizza dough is easier to shape than our Pizza Dough Master Recipe because you roll it out with a rolling pin! This crust is easy to make: see the video above.
  • Use Tipo 00 flour if you can find it. Our favorite flour for making pizza dough is what the Italians use: it’s called Tipo 00 and it makes the crust light and fluffy. You can find at it some grocery stores or online here.
Loaded veggie healthy pizza recipe

This recipe is…

Vegetarian. For vegan, go to our Best Vegan Pizza.

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Best Healthy Pizza Recipe

Best Healthy Pizza Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 8 slices

Description

It’s loaded with veggies and sprinkled with Parmesan, with a tangy bold red sauce and a thin crust. Yes, this is the BEST healthy pizza you’ll find.


Ingredients

  • 1 ball Easy Thin Crust Dough
  • 1/2 cup Easy Pizza Sauce
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano, plus more for garnish
  • 1/2 tablespoon capers, drained
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup baby arugula
  • Kosher salt
  • Olive oil
  • Semolina flour or cornmeal, for dusting the pizza peel

Instructions

  1. Make the pizza dough: Follow the Easy Thin Crust Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Make the pizza sauce: Make the Easy Pizza Sauce.
  4. Prepare the toppings: Thinly slice the peppers. Thinly slice the red onion. Thinly slice the garlic. In a skillet, add 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Saute the vegetables, stirring often, for about 7 to 10 minutes, until browned and very soft. Stir in the oregano and remove from the heat.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  6. Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Sprinkle with the vegetables, drained capers, and Parmesan cheese.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
  8. While the pizza is baking, mix the baby arugula with a drizzle of olive oil and a pinch of kosher salt. When the pizza is done, top with the arugula. Slice into pieces and serve immediately.

  • Category: Pizza
  • Method: Baked
  • Cuisine: Italian

Keywords: Healthy Pizza, Healthy Pizza Recipe, Veggie Pizza Recipe, Veggie Pizza

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Dill Potato Salad

This tasty dill potato salad is just like Grandma’s: it’s bursting with fresh herbs and flavored with olive oil and vinegar. Dill is often dwarfed by basil, but it’s one of the tastiest herbs around. Every year we grow dill in our garden and I’m always itching to find ways to use it. And this dill potato salad is a knock-out. Think: tangy potatoes, drenched in a naturally creamy sauce made with olive oil and vinegar, punchy fresh herbs, and savory capers to round it out. Like the German potato salad I grew up with, this dill potato salad has no dairy to speak of, making it vegan and plant-based too. And man is it flavorful! It disappeared very quickly at our house. Here are our secrets! The secrets to a great dill potato salad Alex and I modeled this dill potato salad off of our French potato salad, inspired by Julia Child. It’s a potato salad with no mayo: it features a simple sauce of olive oil and vinegar. Now, the way that the seasoning is added to the potatoes makes it into a naturally creamy, gooey texture. Here’s what we learned from Julia Child on the best way […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This tasty dill potato salad is just like Grandma’s: it’s bursting with fresh herbs and flavored with olive oil and vinegar.

Dill potato salad

Dill is often dwarfed by basil, but it’s one of the tastiest herbs around. Every year we grow dill in our garden and I’m always itching to find ways to use it. And this dill potato salad is a knock-out. Think: tangy potatoes, drenched in a naturally creamy sauce made with olive oil and vinegar, punchy fresh herbs, and savory capers to round it out. Like the German potato salad I grew up with, this dill potato salad has no dairy to speak of, making it vegan and plant-based too. And man is it flavorful! It disappeared very quickly at our house. Here are our secrets!

Dill potato salad

The secrets to a great dill potato salad

Alex and I modeled this dill potato salad off of our French potato salad, inspired by Julia Child. It’s a potato salad with no mayo: it features a simple sauce of olive oil and vinegar. Now, the way that the seasoning is added to the potatoes makes it into a naturally creamy, gooey texture.

Here’s what we learned from Julia Child on the best way to make a dill potato salad that’s full of serious flavor:

  • First, boil the potatoes whole until they’re fork tender. Drain and allow them to cool, then when they’re cool enough to touch cut them into bite-sized pieces.
  • Place the warm potatoes in a bowl and mix them with white wine vinegar, shallot, kosher salt, and here’s the kicker: 1/2 cup warm water. Let this mixture stand for 5 minutes, stirring occasionally. The potatoes will absorb the water and and a runny sauce will form! (If you didn’t add water, the potatoes would simply dry out.)
  • After the rest time, then add the olive oil, capers and herbs and mix to combine. The potatoes will continue to break down a little and form a gooey texture.
How to grow dill

How to grow herbs

Dill is a fantastic herb to grow at home. If it’s growing season and you have space for some pots on a sunny ledge, you can grow dill! Or if you have garden space, even better. You’ll want full sun for dill: it’s easy to mix in a pot with other herbs like basil, chives, oregano and thyme (our favorites!). For more on how to grow herbs, see How to Grow Herbs.

Dill potato salad

Best dill recipes

As I mentioned above, Alex and I are huge dill fans! It’s herbaceous, it’s summery, and the flavor conjures up feelings of flip flops and warm summer afternoons (to me, at least)! Outside of this dill potato salad, here are the best dill recipes we’ve got:

  • Cucumber Salad with Vinegar: The true definition of summer! This salad features thinly sliced cucumbers and onions in a tangy vinegar sauce, punctuated by fronds of dill.
  • Quick Refrigerator Dill Pickles: What’s a more classic dill recipe than pickles? This is our favorite refrigerator pickle that comes together in no time.
  • Yogurt Dill Sauce This yogurt dill sauce is based on the traditional Greek tzatziki, but without cucumber for simplicity. It’s perfect for dipping veggie balls and slathering on falafel burgers.
  • Green Bean Potato Salad with Dill: Here’s another dill potato salad; this one features green beans and feta cheese.
  • Dill Bean Salad: Another great summer salad: the bean salad–dressed up with dill.
  • Cucumber Dill Sandwiches: What’s more picnic friendly than cucumber dill sandwiches? These mini open faced sandwiches are spread with cream cheese and topped with cucumber and dill sprigs.
Dill potato salad

This dill potato salad recipe is…

Vegetarian, gluten-free, plant-based, dairy-free, and vegan.

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Dill potato salad

Dill Potato Salad


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8

Description

This tasty dill potato salad is just like Grandma’s: it’s bursting with fresh herbs and flavored with olive oil and vinegar. 


Ingredients

  • 3 pounds baby yellow potatoes
  • 1/4 cup minced shallot (about 1 large)
  • 1/4 cup fresh dill, minced
  • 2 tablespoons fresh parsley
  • 3 scallions or green onions, optional
  • 1/4 cup white wine vinegar
  • 1 teaspoon kosher salt
  • 1/4 cup capers, drained
  • 2 tablespoons olive oil
  • Fresh ground pepper

Instructions

  1. Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).
  2. Mince the shallot. Finely chop the dill and parsley. Thinly slice the scallions, if using.
  3. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and 1/2 cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
  4. Add the dill, parsley, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (we added 1/4 teaspoon more). Serve warm or room temperature.

Notes

Inspired by The Way to Cook by Julia Child

  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: Dill potato salad, Vinegar potato salad

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Tomatoes didn’t originally come from Italy, but they’ve certainly made up for lost time. Now it’s hard to think of Italian cuisine without them, from classic dishes, from Pasta all’Arrabiata and Salade Caprese, to Pizza Margherita and Panzanella, a bread and tomato salad that’s one of my favorite things to make, and eat.

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