Tag Archives: #foodie

Avocado Walnut Pesto Recipe with Flatbread Crisps Recipe

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I happened to have some avocados and some herbs to use up. Yesterday I made the crisps……because I was mad when I followed a high end chefs recipe for crisps and they didn’t come out right…..(I KNEW something was wrong with THAT recipe….it sure didn’t sound right)…Anyways This pesto is delicious don’t worry about measurement exactly for the pesto because avocados run different in in size and so to the herb bunches……The crisps here also do come out but that you have to measure exactly. I did a variation on Epicurious Flatbread Recipe…same recipe but I swapped out 3/4 cup of flour for whole wheat graham flour ( Avery tasty sweet nutty tasting flour) because I KNOW THAT RECIPE COMES OUT. I seasoned the flatbreads with fancy salt flakes, fresh crushed black pepper, poppy seeds, and sesame seeds. It is so yummy with the Avocado Walnut Pesto. Either you won’t stop eating it or you can impress people with it. Serving size is hard to say. I don’t know if you want this as an appetizer or a lunch. I’d say it makes 4- 8 servings. I’ll say a conservative 4 servings based on the amount of avocado I used but you really have enough crisps for eight.

Ingredients for at least 4 servings

1 cup AP flour

3/4 cup whole wheat graham flour

1 teaspoon baking powder

3/4 teaspoon sea salt

1/2 cup water

1/3 cup extra virgin olive oil

flake sea salt for finishing

poppy seeds for finishing

fresh crushed black pepper for finishing

sesame seeds for finishing

2 avocados – just the flesh

1 cup basil leaves – rough chopped

1 cup parsley leaves – rough chopped

5 oz walnuts

1/2 cup grated parmesan

1 garlic clove – ground to paste

1/2 lemon – just the fresh squeezed juice

1/2 teaspoon sea salt

crushed red pepper to taste (I used 4 Calabrian piri piri peppers)

2 Tablespoons extra virgin olive oil

a small amount of water to get things blending

Directions

Set oven to 450 F. You need three parchment papers to cover sheet pans.

In a big bowl mix together the flours, baking powder salt, water and oil. Once you’ve got it mixed well make it into three balls. Cover the balls with plastic wrap so they don’t dry out.

You have to cover the dough with plastic wrap and roll each ball out thin with a rolling pin. (make sure the dough is at least as thin as a tortilla.)

Then sprinkle the sea salt flakes, fresh ground black pepper, poppy seeds, sesame seeds and pat them in slightly so they don’t roll off. Remove the plastic wrap and put in the preheated middle rack of a 450 F oven for about ten minutes.

To make the avocado walnut pesto I used a stick blender and blended together the avocado, basil, parsley, walnuts, parmesan, garlic, lemon juice, salt, crushed peppers, olive oil and after it was hard to blend I added a small amount of water that might have been 2 or 3 tablespoons. It’s so delicious with these flatbreads.

Avocado Walnut Pesto with Flatbread Crisps

A special THANKS!! To Epicurious for a reliable flatbread recipe that we can customize.

The Forking Truth

Carniceria Ponderosa 2 Panaderia Phoenix AZ – Some Great Finds!

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Carniceria Ponderosa Panaderia (bakery & cafe) have two locations in North Phoenix Arizona that are relatively close to each other (around 15 minutes apart). I went to the 2nd location that is close to the upper west side part of Phoenix on Bell Rd. Inside you will find a Mexican grocery store with some produce, dry goods, cold beverages, baked goods, meat cases, fish and cheese cases. They have signs out saying that they will cook certain meat purchases for free. They also have a Charcoal Grill Kitchen that offers street tacos, burros, quesadillas, tortas, and MORE!

The sign is hard to see as it blends in with the wall but below is the Charcoal Grill and Kitchen.

It’s casual. The employee didn’t speak English and the cashier (maybe manager) ran over and told the employee what we wanted in Spanish. If you order tacos they get topped up for you Chipotle style. You either take out and you can sit at the counter by the cashier. We picked up our order packed up a beverage at the beverage section and paid and sat at the counter.

I got three double shelled tacos that came fully stuffed so much so that they were very hard to pick up. Pico, guacamole, and green salsa were added to my tacos. I tried carne asada, pollo asada, and beef barbacoa All the meats I tried were very flavorful. My favorites were the chicken and beef barbacoa. The carne asada was very flavorful but lacked that bbq taste that I look for and also was slightly chewy.

My husband tried a birria queso taco.

He also had-

carne asada, beef barbacoa, and carnitas topped with red salsa and shredded cheese.

Our mutual favorites were the beef barbacoa and the pollo asada.

These tacos were very inexpensive. The birria queso taco was $3.99 but the over stuffed street tacos were only around $2. each.

Noticed the hard to find chiltepin peppers for sale at the counter…..cheap and fresh looking.

Yes I did.

Some great finds can be found at

Carniceria Ponderosa Panaderia

3510 W Bell Rd PHX AZ

602-296-5420

I haven’t found a website

Everything is subject to change

The Forking Truth

Namaste Restaurant – Scottsdale AZ – Delicious Fully Flavored Indian Food – Worth a Fork!

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Namaste is a full service Indian Restaurant located in North Scottsdale Arizona. They offer variety of Indian dishes. They offer the popular North and South Indian Dishes. They also offer some Hyderabad and Pakistani dishes. You can get soft beverages and some alcohol here, You can also find beef dishes here too!

They offer traditional tables and some booths for seating. You might notice a buffet in the right side of the lower picture. (at this time June 2022) the buffet is not in use.

There are hand paintings around the restaurant that tell the story of the Taj Mahal.

When you decide what you want. They ask you your heat preference. You can pick mild, medium, hot, or chef hot (chef hot is molten hot!) We think hot is really perfect here…It does make our noses run but the food is delicious. It’s the most flavorful Indian foods that we have tried so far. Our first meals here were from the buffet. Everything we tried was very flavorful and delicious but to please most people they didn’t put out anything spicy on the buffet. At this time they discontinued buffet service because of the recent sharp increases in food cost.

Anyways.

We came back to try other things.

We tried possibly three delicious appetizers so far.

onion bhaji (if you like crispy onions then you will love this)

Aloo tikki choley (choley are spicy chickpeas)

samosa choley (this was full of all kinds of flavors) (we ordered samosa choley…..But they do look like the aloo tikka choley above??????? whatever these are they are incredibly delicious)

We also tried several of the naan that are offered. They are always delicious and fresh made to order. Here’s the garlic chile naan.

Some of the entrees we tried were –

take out – beef vindaloo

achari fish masala, kadai chicken masala, cumin rice

fish curry (spicy highly seasoned tomato gravy…..This was the best fish curry that I’ve ever had), cumin rice, chile chicken (like an Indian chicken cacciatore…..we previously tried this dish in chef hot and that was too hot for us….

Every single dish that we’ve tried at Namaste was delicious and full of flavor. The chicken meals were also masterfully moist. I’m so happy they they don’t dull the food here. Service has also been consistently good.

I have to say Namaste Restaurant in Scottsdale is Worth a Fork!

Worth a Fork!

www.NamasteScottsdale.com

20851 N Scottsdale Rd Scottsdale AZ

480-264-5499

Everything is subject to change.

The Forking Truth

Grilled Pickled Carrots with Charmoula and Almonds Recipe By Johnny Clark & Beverly Kim from Food & Wine Magazine

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WOW! I hit gold when I tried this recipe. I never heard of or had a pickled vegetable that was grilled and mixed with the perfect chermoula sauce before. Charmoula is always a tasty sauce that is often served with fish. It usually is a lot of herbs with parsley and a lemon taste……….This one is taste completely different with the addition of tahini but was perfect for this recipe. This combination is magical. Usually there is a little story about who came up with the Food & Wine recipes but for this one I had to do the digging myself. I looked up Johnny Clark & Beverly Kim and found out that they won a James Beard best chef award and also have a Michelin Star Restaurant in Chicago. There wasn’t much I had to change in this recipe. A few ingredients I did have to swap out but what I used were very similar. I also didn’t have carrot greens to add to the chermoula. The only part of the recipe that I had to change (maybe because I didn’t have carrot greens?) was the amount of herbs that go into the chermoula…..For me the larger amount of herbs needs to be in the chermoula and the smaller amount is for finishing……..(they had the herbs the other way around)…..I also finished slightly different…The original recipe has you using two tablespoons of chermoula to mix oil and your finishing herbs for finishing. Do what you what it’s all good.

This recipe makes around four servings.

1 Tablespoon black peppercorns

3 cups white vinegar

1 3/4 cups water

2 Tablespoons kosher salt plus extra for seasoning

1 lb carrots (regular size carrots – cut in half and cut each half in half longways (I did not do this but if you are lucky enough to have carrot greens you can add them to the chermoula)

1 1/2 teaspoons cumin seeds

1 1/2 cups lightly packed parsley leaves

1/2 cup lightly packed cilantro (tender stems ok)

1 Thai chile – rough chopped

1 garlic clove

2 cubes or one ounce ice

1/4 cup tahini

1 lemon – just the fresh squeezed juice

freshly ground pepper to taste

2 Tablespoons canola oil

1/3 cup roasted almonds

Directions

In a medium sauce pan toast the black peppercorns over medium high heat till fragrant (about 3 minutes). Add the vinegar, 1 1/2 cups water and two Tablespoons of kosher salted bring to boil. Remove from heat and pour over the carrots. Let sit on counter till cooled to room temperature. Pickle a few hours in the refrigerator or up to over-night.

Next. Toast the cumin seeds on medium high heat swirling the pan till fragrant (about 2 minutes). Blend the seeds, a cup of parsley leaves, (carrot tops if you have them), cilantro leaves, chile, garlic, 1/4 cup water, lemon juice. Add ice and tahini and blend some more. Season with salt and pepper to taste.

Get either your grill ready or use a grill pan in a preheated 420 degree F oven with an oiled grill pan.

Drain off and dry your carrots. (you can discard the brine or reuse it) Toss the carrots with a tablespoon of oil. Grill carrots till tender crisp. Transfer to a plate.

Spread the chermoula on a plate or platter. Top with carrots. finish with parsley and roasted almonds.

Grilled Pickled Carrots with Charmoula and Almonds

A Special THANKS!!! To Johnny Clark and Beverly Kim and Food and Wine Magazine for sharing such a FORKING Amazing recipe! So I could do what I got here!!!

The Forking Truth

Indian Inspired Chili Crisp Recipe

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Chili Crisp is this amazing condiment that adds flavors, textures, crunch, and heat to food. It makes anything interesting and flavorful. It’s great on plain vegetables, grilled meats, and as a spread for sandwiches. I’ve made Asian chili crisp. Recently I made Italian Chili Crisp so this time I made an Indian Inspired Chili Crisp. I based the flavors on Indian five spice that is usually equal amounts of toasted cumin seeds, brown mustard seeds, fennel seeds, nigella seeds (also called black cumin), and fenugreek seeds that are usually kept whole. I did a mix of ground and whole seeds for this recipe. I also added a few other things that chili crisp needs like oil, garlic, shallots, and nuts. Serving size is difficult to judge. I don’t know if you want a small amount for a sandwich or a lot for a big piece of grilled meat. I will guesstimate based on the amount of oil 12 servings. Also I need to add that I recommend wearing gloves and a mask for grinding the spices and picking the dried chilies.

Ingredients for around 12 servings

1 oz dried chili peppers ( I used japones) – crushed (Be careful and put in a bag, wear gloves and a mask and bash up the bag with something hard to break down the chilies)

1/4 cup cashews – lightly broken

2 1/2 Tablespoons course sea salt

1 Tablespoon cumin seeds

1 Tablespoon brown mustard seeds

1 Tablespoon fennel seeds

1 Tablespoon nigella (black cumin) seeds

1/4 teaspoon black pepper

1 1/2 cup canola oil

1 cup shallots – sliced very thin on a mandolin

1/2 cup garlic cloves – sliced thin on a truffle slicer

1 teaspoon cumin seeds (kept whole)

1 teaspoon brown mustard seeds (kept whole)

1 teaspoon fennel seeds (kept whole)

1 teaspoon nigella (black cumin) seeds (kept whole)

1/2 teaspoon fenugreek seeds (kept whole)

Directions

Toast till fragrant on medium heat the chilies, cashews, salt, and first batch of seeds (cumin, mustard, fennel, nigella, fenugreek, and black pepper. Let cool.

Tost till fragrant the smaller second batch of seeds (cumin, mustard, fennel, nigella, fenugreek) Let it cool off and keep to the side.

Heat up the oil on medium high.

Cook the shallots till brown but not burnt and use a strainer to get them out and let them drain on a paper towel lined baking sheet. They will take at least five minutes and during that time you can blend (preferably with a stick blender) the first (bigger) batch of seeds. PLEASE WEAR A MASK AND USE GLOVES FOR YOUR SAFTY. GOGGLES AREN”T A BAD IDEA EITHER. Keep this to the side.

Next use the oil to fry up the garlic slices till light brown and crispy. Use a strainer and take out the garlic chips and let them drain on a paper towel lined baking sheet.

Take the oil off of the heat. You can add both batches of seeds to it. Let it sit on the counter till room temperature. Then you can add the drained shallots and garlic and mix. Put in a container and refrigerate.

ENJOY on vegetables, eggs, grilled meats, and sandwiches.

Indian Inspired Chili Crisp
The Forking Truth

Guy Fieri’s DTPHX Kitchen & Bar in Phoenix AZ – Recently Opened – June 2022

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Guy Fieri’s Downtown Phoenix Kitchen and Bar recently opened at Caesars Sports book –

Caesar’s Sports Book

at Chase Field in downtown Phoenix Arizona. Guy Fieri already has several ghost kitchens called Guy Fieri’s Flavortown Kitchen in metro Phoenix (6 locations are listed on Yelp) but this is the first sit down restaurant that the celebrity chef is part of in Phoenix. Guy Fieri’s DTPHX Kitchen & Bar offers multiple floors of sports betting, full service bars, some bar food, VIP lounge, large TVs everywhere and more.

They have an enormous amount of outdoor seating with TVS everywhere.

Here’s the first floor of the inside. We came at an off time early long before the game tonight to miss all the crowds.

The first thing that you notice when you sit down are the linen napkins. The napkins are unique with the diamond embellished skull and crossed silverware. I was surprised that you can’t get unsweetened iced tea here. Only sweetened tea is served and they come in plastic tumblers.

When you are dining on a day that they are having a game they serve an abbreviated menu called the It’s Game Day Menu……..(even if you are there 8 hours before the game). On the It’s Game Day Menu they offer Guy Fieri’s famous Trash Can Nachos pictured below. (I photoed this from across the room when I spotted it)

They also offer dragon’s breath chili cheese fries, queso corn dip, two kinds of wings, a bbq chopped chicken salad, a bacon mac-n-cheese burger (smash style burger with applewood bacon, 6 cheese mac-n-cheese, lettuce, tomatoes, house made pickles, crispy onions, donkey sauce, French fry medley pictured below).

They also offer a prime time Kobe beef cheeseburger, Morgan’s veggie burger (house made bean veggie burger, vegan donkey sauce, crispy onions, lettuce, tomatoes, house made pickles, whole wheat bun with a French fry medley) pictured below.

and a Motley Que pulled pork sandwich. If you happen to have room for dessert they offer a chocolate whiskey cake.

Both burgers were reasonably good. The meat burger was a little better because the veggie all bean burger was kind of mushy since it’s all beans without any grains but it really did have good flavors. The house made pickles really were very good and the zippy mayo called donkey sauce also added zing to the burgers. The fries were very good and were served hot, seasoned and had nice fluffy interiors.

Our server was very attentive and efficient. The only issue we had is that it took a very long time to cook the burgers at lunch time…….I think we waited around 40 minutes…I think that is terribly long at lunch time. Parking is easy because there is a parking garage is located across the street.

Guy Fieri’s DTPHX Kitchen & Bar has recently opened in Phoenix AZ June 2022

201 E Jefferson St. PHX AZ

480-462-3800

HTTP://DBacks.com/Guy

Everything is subject to change

The Forking Truth

Wren and Wolf Phoenix AZ – June 2022 Big Hits..Some misses

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The Wren and Wolf Restaurant is located in Downtown Phoenix Arizona. It’s a very swanky spacious restaurant. They serve craft cocktails, wine beer and food.

It’s a mix of fancy and rich inside accented with taxidermy, paintings of wren and wolves with a kind of retro feel.

inside
inside
inside
inside

Last time we indulged with Fredeickson cocktails (rye, vermouth, Alpine and French Liquors, saline, and citrus smoke) (very strong drinks but also very smooth)

On our last visit we started out with the full bread service (Brazilian cheese breads, truffle butter, sweet chile butter, bing bread, and grilled Noble bread. We also tried the stuffed peppadew peppers. (both Big Hits) ((The stuffed pepadews are not on tonights menu and the bread service is still on the menu but looked different from what we had))

full bread service and stuffed peppadew peppers

Dinner for me was the Tazmanian Salmon with arugula, curry fingerling potatoes, and serrano lime glaze.

My husband had the dry aged meatloaf with asparagus and macaroni and cheese.

That night the meatloaf ( a miss) was over cooked and we were treated to a dessert.

I picked the key lime pie and it was very good. (Big Hit)

Tonight we tried new things. Also the menu has changed a bit since February.

Tonight we started with the New Zealand Hiramasa Crudo. (Big Hit)

This was VERY GOOD….maybe FANTABULOUS. Buttermilk vinaigrette herb oil, really fresh seared tuna, apple serano jam, puffed black rice….The menu adds crispy leeks but I didn’t get a crispy leek…..But it really was delicious so who cares.

Next we tried the bone marrow. It came with Noble Toast and a scant smear of chimichurri.

The flavors were good but this was almost unpleasant to eat. The texture of the bone marrow was like vegetable shortening. It felt very greasy in the mouth. This should have been warmed up a bit more. (a miss)

For my main I had the Seared Hawaiian Tuna with soba noodles, pickled shiitakes, snap peas, carrot, cashew, chile, and citrus glaze. Now this had a lot going on with it! (Big Hit!)

It is cold and it is petite but it is light, full of flavors, a little heat, textures, and is really delicious! Maybe FANTABULOUS! (Big Hit!)

My husband tried the wild boar ragu with Sonoran Taglierini Pasta. It also included San Marzano tomatoes, Parmesan cheese and crispy basil.

He thought that the pasta was over cooked and he thought that this dish could use more flavor. (not a hit or a miss)

We splurged for dessert. Tonight only two desserts were offered. One was a butter cake and we both don’t care for butter cakes so we went with the chocolate tort with Amarena cherries and Chantilly cream.

It looks good and the cherries are good but the cake is substandard (very dry, very dense, and lacks a good chocolate taste)..(A BIG MISS)

On the current menu I would highly recommend the New Zealand Hiramasa crudo and the Seared Hawaiian Tuna.

Wren and Wolf June 2022 Visit – Some BIG Hits and some misses.

www.WrenandWolf.com

2 N Central Ave PHX AZ

602-562-3510

Everything is subject to change.

The Forking Truth

Miso Sake Blistered Shishito Peppers with Ginger Miso Sweet Peas Recipe

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This is sort of a combo of recipes that I found in Food and Wine Magazine. I wanted to try a new recipe for shishito peppers. The shishito peppers are based on Nancy Singleto Hachisu’s recipe from Food and Wine Magazine called Blistered Shishito Peppers with Miso Sake. I thought that is a good idea. I’ll try it…something different. I didn’t change to much there. But instead of dried chile I used a fresh serrano pepper and also instead of brown miso I used white miso because that is all I buy. I also found a recipe called Ginger-Miso Sweet Peas…by Grace Parsi also from Food and Wine Magazine. I thought that recipe would elevate the first recipe…But that recipe I had to change some. I do need to let you know that the flavors do fad a little by day two but the shishitos are so darn flavorful it really doesn’t matter.

This recipe makes 4 or more servings

1 lb frozen peas (thawed)

1/2 cup scallions – sliced thin

1 Tablespoon minced ginger

1 jalapeño – sliced thin or rough chopped

3 Tablespoons white miso

3/4 cup water

3/4 lb shishito peppers

1 1/2 Tablespoon white miso

1 1/2 Tablespoon sake

1 Tablespoon canola oil

1 serrano chile – sliced thin (or to taste)

1 Tablespoon minced ginger

Directions

Make the ginger-miso sweet peas. Blend together the peas, scallions, ginger, jalapeño, miso with some of the water. Blend and add water as desired. You will want to warm this up to serve with the shishitos. You can warm this up at 350F in your oven for about 30 minutes. Or you can warm this up on your stove top on medium high in around 5 minutes. Or you can microwave in around 4 minutes.

Make the Miso Sake Blistered Shishitos. Stir the miso and sake in a bowl till smooth. Heat oil in a skillet till shimmering. Then add the shishitos and ginger on high heat and keep tossing them till blistered. (2-3 minutes(. Remove from heat and add the miso sake and toss and serve.

Plate the shishitos and the ginger-miso sweet peas together.

Miso Sake Blistered Shishito Peppers with Ginger-Miso Sweet Peas

A Special THANKS!!! To Food and Wine Magazine so that I could do what you see here!

The Forking Truth

Some of the other foods I cooked recently

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WOW some prices at the supermarkets are out of sight. Today I saw salmon that was double the price of what I was expecting. I also saw beef ribs that looked like a small amount of beef for $45. Even the cheapest chicken breasts at Walmart gone up from $2 a pound to $3. a pound that is 33% more expensive…….I did notice that beef shanks (smaller sized ones) seemed still very reasonably priced compared to everything else so I picked one pack up. It’s fun to make them osso buco style. I’m not big on beef dishes but this is one of my favorite beefs.

First you brown them up on both sides preferably in beef fat.

Then you get soup type vegetables sort of soft with the dripping from your fry pan. You add white wine and reduce. Add stock and or tomato juice, the vegetables, and the beef shanks to a pan. Cover well and roast at 375 F till falling apart tender. (If you have nice bigger beef shanks you might prefer to tie them up so they stay together.) Depending on the size of the beef shanks this will take at least 3-6 hours (If you have giant ones then maybe more time). But you do need to add water to the pan after a few hours.

The beef shanks came out good. I removed the bay leaves and blended up the liquid and vegetables and used it like a gravy for the beef shank and polenta. I also made a basic gemolata of parsley, celery leaves, and lemon zest.

beef osso buco

The one beef shank was big enough for two dinners.

Got a second meal for two out of the second beef shank. Made Italian flavored tacos. (don’t mean to brag but this came out so good I could get rich selling them)

Used that Italian chili crisp I made recently that adds all kinds of flavors, textures, and heat.

Italian Chili Crisp

Mixed the pulled beef shank meat and mixed it with some Italian chili crisp and the leftover gremolata…….Put them on radish (Korean Radish) slices, topped with some pickled baby bell peppers..

They were really delicious.

Someone was very interested in them.

Earlier in the week recently I made braised and crispy leeks with this tarator sauce ( long story……I made toum sauce (garlic sauce that comes with shawarma…kept adding nuts and other things and turned it into tarator sauce…but it did come out amazing). This dish also came with date brown butter.

Braised and Crispy Leeks with Tarator Sauce & Date Brown Butter

Leftover tarator and datę brown butter also went well with Japanese sweet potatoes with a very thin olive oil crisp.

Those were a few things worth mentioning.

The Forking Truth

Reduced Fat Purple Potato Salad

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This is a basic potato salad with added home made pickles that make it unique. The pickles add a tasty surprise factor that also lightens the salad up some. I made the dressing flavorful and reduced the fat as much reasonable. Equal parts of fat free sour cream, reduced fat mayonnaise, dijon mustard and apple cider make a pretty indulgent dressing that can pass as full fat. I think the purple potatoes seem a little sweeter than other potatoes and I read that they are a healthier potato for you too. Whenever I boil potatoes for something I add a banana pepper….(not the sweet banana pepper)…The banana pepper…that is plain is actually spicy. For some unknown reason if you boil potatoes with a banana pepper that is cut in half it adds the most delicious flavor to potatoes…..

Ingredients for about 10 servings

3 lbs purple potatoes – cut in large bite size pieces (depending on the size of your potatoes that might be half, quarter or more….you want the peices on the big side because they will break some when you stir)

1 Tablespoon salt – to boil potatoes

1 banana pepper – cut in half on a diagonal to boil with potatoes and then throw out

1 medium size sweet onion – chopped

2 celery ribs – chopped

1/4 cup fresh parsley – chopped

1/4 cup dijon mustard

1/4 cup fat free sour cream

1/4 cup reduced fat mayonnaise

1/4 cup apple cider vinegar

1 Tablespoon dried dill

1/2 teaspoon celery seed

1/2 teaspoon cayenne pepper

1/4 teaspoon ground white pepper

fresh ground sea salt to taste

fresh ground black pepper to taste

1/2-1 dill pickle – preferably a home made one or one you purchased from a farmer’s market or got from a very good deli – (depending on size …….maybe around a 1/2 cup) – chopped

Directions

In a sauce pot on medium high heat add the potatoes, salt and banana pepper and boil till the potatoes are fork tender……timing will differ but mine took only 10 minutes. (I do note purple potatoes cook up faster than other potatoes.)

While the potatoes are cooking mix up the dressing in a large bowl. Mix up the dijon, sour cream, mayo and vinegar. Then add the celery seed, cayenne, dill, white pepper and mix well. Add the onions, celery, parsley.

When the potatoes are done drain them and then gently toss them in to the large bowl with the pickle chunks.

Depending on your taste you might want to adjust with a little bit of fresh ground sea salt and fresh crushed black pepper.

Reduced Fat Purple Potato Salad

It’s a healthy tasty potato salad! (gets a prettier more purple color the next day)

The Forking Truth