Fingerling Potato Salad

Ingredients

• 2 pounds fingerling potatoes, unpeeled, cut into 3/4″-1″ pieces
• 1 tablespoon kosher salt plus more for seasoning
• 5 tablespoons (or more) extra-virgin olive oil, divided
• 1 tablespoons brown mustard seeds
• 3 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4″ slices (about 5 cups)
• 1 tablespoon (or more) white wine vinegar
• 1 tablespoon Dijon mustard
• Freshly ground black pepper

Preparation

• Place potatoes in a large pot. Add enough cold water to cover by 3″. Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
• Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
• Wisk 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

Read More http://www.bonappetit.com/recipes/2011/07/fingerling-potato-salad#ixzz1R77ngcSk

Could this Chicken Salad be any easier???????

Chicken Salad Wraps In Minutes

(this served 2 of us for lunch!)

Preparation start to finish: 20 minutes!!!

INGREDIENTS:

• 1 cup diced rotisserie chicken
• ¼ c thinly sliced celery
• 2 green onions chopped thinly
• ½ apple (any kind you want) chopped
• ¼ c shredded carrots (in the bag already shredded)
• 2 TBS toasted sliced almonds
• 1 TBS chives, chopped
• ½ c mayonnaise
• Salt & Pepper to taste..and any other seasoning you want!
• 2 flour tortillas
• Sliced avocado, tomato or anything else you want!

DIRECTIONS:

1. Put first 8 ingredients in a bowl, stir it up, add seasoning to taste…more mayo if you need it.  (very difficult, is it not??)
2. Put tortillas in damp paper towel and microwave for 15 seconds.
3. Take chicken salad mixture, put in middle of tortilla and roll.  Serve with some sliced tomato or avocado, or whatever you have on hand!!!

ENJOY!!!