Rania's Recipes: Roasted Potato Salad & B.L.T. Pasta Salad
If you're looking for some Fourth of July side dishes, check out these two recipes from Rania Harris!
Roasted Potato Salad
- 2 pounds baby Yukon gold potatoes
- Olive oil, for tossing
- Kosher salt and freshly ground black pepper
- ½ cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows
- 4 ounces baby arugula
- 4 ounces soft goat cheese, in small pieces
Lemon-Mustard-Tarragon Vinaigrette:
- Zest and juice of 1 large lemon
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
- ½ cup Greek olive oil
Directions
Preheat the oven to 400 degrees.
Toss the potatoes with a little olive oil and season with salt and pepper. Put the potatoes on a rimmed baking pan - spread out evenly. Roast the potatoes until they are soft and begin to brown slightly on the outside and become slightly crisp.
Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
Lemon-Mustard-Tarragon Vinaigrette:
In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.
Yield: about 1 cup
B.L.T. Pasta Salad
- 8 ounces tri-colored rotini pasta, cooked, rinsed, and drained
- 1 pint cherry tomatoes, rinsed and sliced in half
- 6 scallions, white and light green parts thinly sliced
- 1 cup packed arugula leaves, rinsed well and torn into bite-size pieces
- ½ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoon fresh lemon juice
- 3 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 8 thick-cut slices smoked bacon, cooked until very crisp
Directions:
In a chilled bowl, combine the pasta, tomatoes, scallions, and arugula.
Whisk the oil, mustard, lemon juice, and vinegar together in a small bowl. Season to taste with salt and pepper, and toss into the pasta and vegetables. Crumble in the bacon, toss and serve.
Serves: 4 to 6
