Tuesday, June 08, 2010

Pork Chops and Potato Salad

Another recipe from the May 2010 issue of Food Network Magazine, this time for Pork with Potato-Bean Salad. I used pork chops instead of the tenderloin:

... and we thought they were a little bland. I tried the recipe again, this time baking the pork chops, but with the same disappointing result. The potato salad, however, has become a staple in my kitchen:

I like the green beans in it, but lately I've been leaving them out and just making the potato salad. It's incredibly flavorful and I always have the ingredients on hand. I still love my other version of potato salad, but this one is a great weeknight throw-together.

Easy Potato Salad
Modified from Food Network Magazine

1 pound Yukon gold potatoes, peeled and cut into 2-inch chunks
Kosher salt
1 tablespoon whole-grain mustard
1/4 cup mayonnaise
3 tablespoons sour cream
1 tablespoon chopped fresh parsley
Juice of 1 lemon, plus 1 teaspoon grated zest
Freshly ground pepper
1/4 red onion, thinly sliced

Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 10 minutes. Drain in a colander, run under cold water and pat dry.

Mix the mayonnaise, sour cream, mustard, parsley, lemon juice and zest, 1/2 teaspoon salt, and pepper to taste in a bowl. Add the potatoes and onion; season with salt and pepper, and toss.
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  1. I really like this recipe. I found your blog by chance and had intended only to say hello before moving on. I started a quick read of your earlier recipes and was snagged. I love the food you make here and I'll be back often to see what you've been cooking. Have a wonderful day. Blessings...Mary

  2. Maybe if you marinate the pork chops in the mustard mixture rather than using it as a rub?


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