Mom's Potato Salad (the best ever!)

This potato salad is my all time favorite...and I mean that literally. My mom has been making this my entire life and, to me, no other version ever measures up.  My mom made a few edits to my grandmother's recipe (like adding the pickle juice) and a great recipe became a superstar.

I think part of the reason I love this salad is the freshness of the ingredients. We usually make it in summer using freshly dug up potatoes and onions with celery from the garden. The creamy dressing of mayonnaise married with extra virgin olive oil, mustard and pickle juice is creamy, smooth and tangy at the same time. Delicious and easy.

Sunday dinner in summer...ham, potato salad, coleslaw and baked beans

The other reason I love this salad is every time I taste it I am immediately reminded of family parties...and lazy, warm summer days...and the beach, or park, or my parent's backyard. But most especially being with family and friends. I visited my family last month and we had a big get-together for Sunday dinner. My mom is not able to do a lot of cooking anymore, but that does not stop her from planning the menu and inviting everyone in sight. We decided we had to have potato salad so I made it under her direction. I followed her instructions with measurements, chopping and gathering the ingredients. She stirred the salad and was the official taster.  Great party, even better memories. Cooking with my mom...dinner with my entire family. It just does not get better than that.

Even this butterfly bowl has memories. Has been in my family my entire life.

Mom's Potato Salad (the best ever!)
(serves 6-8) can be doubled, tripled etc

3 pounds small red potatoes, scrubbed
1 cup mayonnaise
1/4 cup extra virgin olive oil
3 tbsp Dijon mustard
2 tbsp kosher pickle juice
1/4 cup chopped kosher pickles
1/2 cup chopped celery
1/4 cup chopped celery leaves
1/2 cup chopped red onion
1/4 cup chopped kalamata olives
3 hard boiled eggs, sliced
1 tbsp paprika
sea salt
freshly ground black pepper

Add the potatoes and a large pinch of salt to a large pot of water over high heat. Bring to a boil, reduce the heat to low and simmer for 15-20 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander and allow to cool.

Meanwhile, in a large bowl, whisk together the mayonnaise, olive oil, mustard, pickle juice, pickles and a large pinch each salt and pepper. Set aside.

Cut the potatoes into quarters and add to the bowl with the mayo dressing.. Add the celery, red onion and olives. Stir to combine. Taste and adjust seasonings if needed. Top salad with sliced eggs, paprika and celery leaves. Cover and refrigerate for a few hours to allow the flavors to blend. 


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It is "Potato Salad" week at Food Network's #Summer Soiree roundup. Have a favorite potato salad recipe?  Share in the comments section and/or link to your blog if you have one. 

Chez Us: Baked Potato Salad
The Heritage Cook: French Potato Salad with Haricot Vert (Gluten-Free)
Weelicious: Blue and White Potato Salad
Napa Farmhouse 1885: Mom's Potato Salad (the Best Ever!)
Red or Green: Spicy Potato Salad with Jalapeno and Vinegar Vinaigrette
Feed Me Phoebe: Healthy Greek Potato Salad
Elephants and the Coconut Trees: Creamy Potato Salad with Mint
In Jennie's Kitchen: Warm Smashed Roasted Potato Salad
FN Dish: 10 New Ways to Do Up Potato Salad
Domesticate Me: Warm Roasted Potato Salad with Pancetta, Sun-Dried Tomatoes and Arugula

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
MoseyLove!

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I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Warm Pan Fried Potato & Greens Salad

What a perfect dish for a cool end-of-winter night. Pan fried Yukon Gold potatoes; golden brown and crispy on the outside, creamy deliciousness on the inside, poured over a green salad tossed with a balsamic vinegar & mustard vinaigrette.

I sauteed sliced onions and garlic in the olive oil left from frying the potatoes and added the caramelized onions and garlic, plus the oil, to the salad. The warm potatoes mixed with the cool salad makes a wonderful contrast. I serve this salad with simple roast chicken or grilled pork chops for an easy weeknight dinner but it is impressive enough to include when entertaining. This also makes a nice light lunch. Enjoy!

Warm Pan Fried Potato & Greens Salad
(serves 4)

3/4 lb Yukon Gold potatoes, scrubbed
4 tbsp extra virgin olive oil
1/2 white onion, thinly sliced
2 cloves garlic, minced
6 handfuls mixed greens (combination of spinach, various lettuces, kale, frisée, baby beet greens, whatever you like)
1/2 red bell pepper, sliced into strips
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
sea salt
freshly ground black pepper

Cut potatoes into 1 1/2 inch cubes. Heat large skillet over medium high heat. When hot add 2 tbsp olive oil and the potatoes. Sprinkle with a pinch each salt and pepper. Pan fry until one side of cut potatoes is deep golden brown. Turn to another side and pan fry until deep golden brown. Repeat until each side is golden and tender when pierced with a knife. Remove potatoes and keep warm. Add onion to pan and cook until just beginning to caramelize. Add the garlic and potatoes and cook for 1-2 minutes, until the garlic is softened and the potatoes are warm. Turn off heat.

Meanwhile, add remaining 2 tbsp olive oil, balsamic vinegar, mustard and a small pinch each salt and pepper to large mixing bowl.. Whisk until emulsified. Add greens and bell pepper and toss with wooden spoons to dress ensuring all leaves are coated. Pour in potato mixture and all the pan oil. Toss again. Taste and adjust seasonings if needed. Serve immediately.

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Other potato recipes you may enjoy:

• green beans & potato salad with feta
• farmhouse potato salad
• potato soup with red chile & cheddar cheese
• zucchini & potato hash browns
• baked potatoes with roasted vegetables
• spicy twice baked sweet potatoes

It is "Potatoes" week at Food Network's Comfort Food Feast. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite potato recipe of your own? Please share in the comments section of this posts. (links o.k.) 

The Heritage Cook: Potato, Bacon, Green Chiles and Cheese Casserole 
Feed Me Phoebe: Bangers and Spinach Mash with Cider Onions
Dishin & Dishes: Sweet and Savory Potato Stacks
Big Girls, Small Kitchen: Potato-Chickpea Masala with Cilantro Chutney
Weelicious: Potato Fans
Haute Apple Pie: Sweet Potato Shepherd's Pie
Taste With The Eyes: Truffled Poached Egg, Asparagus and Truffle Vinaigrette, Black Truffle and Potato Stack
Napa Farmhouse 1885: Warm Pan Fried Potatoes and Greens Salad
Red or Green: Smashed Sweet Potatoes with Chipotle
In Jennie's Kitchen: Crispy Oven Fries
The Sensitive Epicure: Healthier Twice Baked Potato Skins
Elephants and the Coconut Tress: Indian Spiced Potatoes
Jeanette's Healthy Living: Healthy Bacon Egg Potato Breakfast Casserole  ‎
Virtually Homemade: Bacon Parmesan Hasselback Potatoes
Devour: Mashed Potatoes, Reinvented
FN Dish: 10 Potato Picks (Recipes)

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

please follow me on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Pork Chop Casserole with Crimini Mushrooms

I was so lucky growing up in that my entire family lived near us in Southern California. Aunts, Uncles, Cousins, Grandparents, Great Aunts & Uncles...you name it. And our family got together often. Of course for every holiday...but other times too. We had family dinner at my grandparent's home every Wednesday. We went to the beach...movies...vacations...restaurants...plays. The whole family came to my high school football games because I dated a player. And every summer vacation we had lunch once a month at my Great Aunt Lena's home.

Aunt Lena was an amazing cook...a legendary baker...and a talented seamstress. She frequently made a pork chop casserole for luncheon. Imagine August in Pasadena California. Temps in the high 90's...no air conditioner at Aunt Lena's...and her making and baking a cream sauce based casserole. Her kitchen was almost unbearably hot...but the casserole was delicious. And she always had a homemade dessert! We so looked forward to Aunt Lena's lunches.

This is "casserole" week at Food Network's Comfort Food Feast. I don't make casseroles often but I have been wanting to recreate Aunt Lena's pork chops. I lightened up the dish with fresh mushrooms, peas and added white wine to my version. I don't think she would have minded. I don't have her recipe so this is from memory...I hope I came close. But, either way, Peter loved it...ate it 3 times...and nothing is more comforting to me than people enjoying my food. Enjoy!

Pork Chop Casserole with Crimini Mushrooms
(serves 4 as a main dish)

4 bone in pork chops
2 tbsp extra virgin olive oil, plus more for greasing casserole dish
1 white onion, chopped
6 crimini mushrooms, sliced
2 cloves garlic, minced
1 can condensed cream of mushroom soup
1 1/2 cups dry white wine
1 tsp dry mustard
1 tbsp fresh Italian parsley, chopped 
12 oz pkg medium egg noodles
1 1/2 cups peas (fresh or frozen)
sea salt
freshly ground black pepper

Season pork chops with salt and pepper, set aside. 

Heat a large skillet over medium high heat. Add olive oil and seasoned pork chops. Brown chops on both sides. Add onions and mushrooms, saute for 4 minutes, stirring frequently. Add garlic and saute another minute. Add soup, wine, mustard, parsley and 1 tsp each salt and pepper. Bring to a boil, reduce heat, cover pan and simmer for 1 hour.

While pork chop mixture simmers, bring large stockpot filled with water to a boil. Season with small handful of salt and add noodles. Cook for 5 minutes, drain and set aside.

Preheat oven to 400 degrees. Stir in peas to pork chop & noodles pan. Grease a large casserole dish with olive oil. Place noodle mixture in dish. Top with pork chops. Cover loosely with foil and bake in preheated oven for 25 minutes. Remove foil and bake an additional 10 minutes. Serve immediately.

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It is "casserole" week at Food Network's Comfort Food Feast. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite casserole recipe of your own? Please share in the comments section of this post.  

The Heritage Cook: Tex-Mex Arroz con Pollo (Gluten-Free)
Jeanette's Healthy Living: Smoked Sausage Chicken Cassoulet
Big Girls, Small Kitchen: Cheesy Butternut Squash Enchiladas
Dishin & Dishes: Black Bean Enchilada Pie
Weelicious: Chicken Wild Rice Casserole
Dishing with Divya: Chicken Mushroom and Black Bean Tortilla Casserole
Taste With The Eyes: Paella Rice with Baby Octopus & Meyer Lemon
Blue Apron: 11 Super Casserole Recipes for a Super Bowl Feast
Napa Farmhouse 1885: Pork Chop Casserole with Crimini Mushrooms
Red or Green: Stacked Cheese Enchiladas with New Mexican Red Chile Sauce
Elephants and the Coconut Trees: Chicken and Rice Casserole
The Sensitive Epicure: Tater Tot Breakfast Casserole (Gluten-Free)
Domesticate Me: Mushroom, White Bean and Brown Rice Casserole with Bacon and Gruyere
Daily*Dishin: Chicken Tetrazzini Casserole
FN Dish: The New Age of Casseroles

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

please follow me on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

apple, fennel & cheddar cheese panini

i have a love/hate relationship with fall.  it is such a beautiful season...warm, bright and sunny here in california with days that start out crisp & cool and then heat up in the afternoon sun.  the leaves in the vineyards turn glorious colors...deep red, vivid orange, dark magenta, bright yellow.  dusk comes earlier each day and the holiday season begins.  this transition period makes me sad to see summer (my favorite season) end but eager to experience all that fall offers.

so when food network picked apples to feature for summerfest this week it seemed a perfect choice.  apples are such a quintessential fall fruit but are actually ripe and delicious in late summer.  when choosing a recipe i decided i was not quite ready for apple desserts as i am grabbing every bit of summer fruit that i can (peaches, please don't leave me yet!), but apple, fennel and cheddar cheese paninis would be perfect for this time of year.

i have always loved the classic combination of apple and cheddar cheese.  adding the sweet, crunchy, licorice taste of fennel and sweet hot mustard takes this flavor profile to another level.  grilling it all together panini style...over the top!

i have a panini press so these sandwiches are easy and quick to make whenever i want.  if you don't have a panini maker you can also make this as more of a classic grilled cheese...either way works.



all photos courtesy peter padoven

apple, fennel & cheddar cheese panini (i like these with a really good whole wheat bread but sourdough, french or raisin bread is also delicious)

4 slices whole wheat bread
sweet hot mustard
1 medium granny smith or jazz* apple, cored and thinly sliced (about 1/4 inch)
1/2 fennel bulb, thinly sliced
4 slices extra sharp cheddar cheese
black pepper

spread about a tablespoon of mustard on each slice of bread. layer 2 slices of cheese on top of the mustard on one slice of bread.  add a row of sliced apples and one of fennel slices over the cheese.  top with another slice of bread, mustard side covering the fennel.  repeat steps with remaining 2 slices of bread.

follow the directions on your panini press to grill the 2 sandwiches.  cut in half and serve immediately.  (if you are making grilled cheese sandwiches, spread butter or olive oil on the outside of each slice of bread.  grill in a skillet until each side is golden brown and the cheese is melted.

happy transition everyone!
here are some other apple recipes you may enjoy:
purple cabbage slaw
roasted apple and caramelized onion soup
apple and pear crisp
caramel apple pie

now it is your turn to participate in summerfest. simply leave your apple tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. be sure to check out the delicious sounding recipes from the other participating bloggers:

Jeanette's Healthy Living: Gluten-Free Jewish Apple Cake
Virtually Homemade: Apple Pie Muffin
Chez Us: Baked Apples With Creme Anglaise
Daily*Dishin: Easier-than-Pie Creamy Apple Bake
Made by Michelle: Pear Apple Crisp
From My Corner of Saratoga: Spiced Apple Dutch Baby
Thursday Night Dinner: Apple Bread Pudding
Devour: 7 Apple Desserts Beyond Pie
Healthy Eats: Marrying the Apple With New Flavors
FN Dish: Let's Go Apple Picking

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a recipe for painted cauliflower?

i talk to my mom every sunday.  i live in napa, my mom and dad live in southern california and we only see each other a few times a year. so we have long (1 1/2 - 2 hours) chats each week.  we cover what we each did for the week, my mom fills me in on the family happenings and we talk food...always food.  my mom tells me what she made for the week and how she made it...i do the same, each of us in great detail.  we share meals we ordered at restaurants...or what was served at luncheons or dinner parties and we always discuss what we are cooking for dinner that night.  sunday dinner has always been a very important meal in our family.

i fell in love with the color of this purple cauliflower, but you can use any kind for this dish

my dad often exclaims, "how can you guys talk so long...don't you run out of things to say?"  i always think that is a strange question.  if i were visiting my parents we could talk all day long without taking a break.  anyway, during these conversations about food we usually start reminiscing about recipes my mom made when my sisters and i were children.  most of them she makes to this day, but every now and then we rediscover an old favorite. 

roasted cauliflower and garlic

yesterday, i told her it was cauliflower week at fallfest and i was still considering what to write about.  last year i posted my very favorite cauliflower recipe, roasted cauliflower and garlic.  you really must click over and then try this recipe...delicious!  plus i shared a number of nutrition facts for this very healthy vegetable from the braccicas family.  my mom reminded me of her "painted cauliflower" dish.  this recipe was in a cookbook included with the first microwave she ever bought.  back then, microwaves were so new that people did not not how to use them!  the cauliflower dish became a family favorite.

the melted cheese hides the cauliflower, but the recipe is so delicious i included the photos

the original recipe just called for mayo, cauliflower and cheese.  i like adding dijon mustard and some heat to the "paint".  this dish is called painted cauliflower because you kind of "paint" the mayo on the vegetable.  also, the cookbook version instructs to microwave the cauliflower first and then again when you add the mayo and cheese.  i tweaked the process and used the broiler for the last step...i like the texture better.  but feel free to clean one less dish by microwaving the cheese step too. i used the purple cauliflower for the photo shoot because i thought the color was so beautiful and because of the "painted" name.  white cauliflowers are just as delicious...and probably easier to find!   oh...and if you want to gild the lily a bit, top the finished dish with crumbled bacon!! 

painted cauliflower
1 whole cauliflower
1 cup mayonnaise (i use vegenaise, a vegan version that i think tastes even better than mayo)
2 tbsp. dijon mustard
1 tsp cayenne pepper
1/2 cup extra sharp cheddar cheese, shredded
pinch coarse sea salt
pinch black pepper
paprika
(crumbled bacon, optional)

place cauliflower in a medium sized bowl and cover with plastic wrap. microwave on high 8-15 minutes or until tender. (time varies based on size of cauliflower, mine took 15 min...check after 8 minutes and keep checking in 2 min intervals...test by piercing stem with sharp paring knife.)  remove from microwave and pour off any accumulated liquid.  place cauliflower stem side down on small rimmed baking sheet.

preheat broiler.
combine mayonnaise, mustard and cayenne pepper in small bowl. use a knife to "paint" mixture over cauliflower.  sprinkle with the shredded cheese. sprinkle salt, pepper and paprika over top of cheese.  broil 1-2 minutes until cheese melts. (watch carefully so cheese does not burn.) serve immediately.

now it is your turn to participate in fall fest. simply leave your cauliflower tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
The Sensitive Epicure: Cauliflower Souffle
Haute Apple Pie: Cauliflower and Chicken Gratin
CIA Dropout: Cauliflower Squash Soup With Creme Fraiche
Daily*Dishin: Tender Roasted Cauliflower
Virtually Homemade: Cumin Crusted Beef Tenderloin With Cauliflower Puree
What's Gaby Cooking: Cumin Roasted Cauliflower
Thursday Night Dinner: Roasted Garlic and Parmesan Mashed Cauliflower
Cooking Channel: 4 Ways to Cook Cauliflower
FN Dish: Roasted Cauliflower 5 Ways
Big Girls Small Kitchen: Cauliflower Soup With Sharp Cheddar and Thyme
Dishin & Dishes: Cauliflower Gratin

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

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