Directions Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. With a slotted spoon, remove potatoes to a colander ...

Tarragon is an under-utilized herb in the Midwest. Its sweet, green flavor is distinct and wonderful with eggs and potatoes, so it’s perfect here. If you can get fresh tarragon, that’s great ...

Potato salad is one of those summer staples found at just about every backyard BBQ, cookout and pool party. While I'm a fan of mayo-based potato salad, it's fun to mix things up once in a while.

plated salad with boiled eggs, ham, and chevre, with small dish of chopped eggs alongside© A.J. Forget/Mashed metal bowl of mixed greens and herbs© A.J. Forget/Mashed ...

1 cup French green lentils, rinsed 2 medium carrots, peeled and diced 1 red bell pepper, diced 1 medium zucchini, diced 1 tbsp olive oil (for roasting) 2 cups arugula or mixed greens 1/4 cup ...

7. To assemble the salad, gently toss together the cooled lentils, tofu, mushrooms and dressing, and set aside at room temperature for about 30 minutes to allow the flavors to mingle. 8.

Ketchup 1/2 c. Sugar 3/4 c. White Vinegar 1/2 c. Yellow onion 2 tsp. Worcestershire Sauce 1 T. Granulated garlic 3/4 tsp. Paprika 2 1/2 tsp. Vegetable oil 1 c. Mix all ingredients except veg. oil ...