Creamy fingerling potato salad

This potato salad reminds me of my mom's German potato salad, just minus the bacon and bacon grease. I have always been a fan of vinegar potato salad as opposed to mayonnaise based so I loved this recipe. The other weekend, I made this for a large group. I cooked the potatoes and made the dressing ahead and then mixed it together right before serving.

Ingredients 

• 1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks
• 1/2 pound yukon gold potatoes (about 1 large), peeled, quartered lengthwise, and cut into 1/2-inch slices
• Kosher salt
• 2 1/2 tablespoons white wine vinegar, divided
• 1 tablespoon whole grain mustard
• 1 tablespoon pickle relish
• 1 tablespoon sugar, plus more as desired
• 2 small shallots, one minced (about 1/4 cup), one thinly sliced (about 1/4 cup)
• 1/4 cup extra-virgin olive oil, divided
• 1 tablespoon capers, rinsed, drained, and roughly chopped
• 2 stalks celery, finely diced
• 1/4 cup roughly chopped fresh parsley leaves

1. Place potatoes, 1 tablespoon salt, 1 tablespoon vinegar, and 3 cups tepid water in a medium saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a bare simmer and cook until potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes. Drain potatoes, reserving 1/2 cup of cooking liquid. Immediately toss potato pieces with 1/2 tablespoon vinegar and set aside.
2. Combine reserved cooking liquid with remaining 1 tablespoon vinegar, mustard, relish, sugar, and minced shallot in a large bowl. Add 5 to 6 pieces of cooked Yukon gold potato. Mash with a potato masher until smooth. Whisking constantly, add 3 tablespoons olive oil. Fold in capers, celery, sliced shallot, parsley, and potatoes. Season to taste with salt and more sugar if desired. Serve immediately, drizzling with remaining olive oil or refrigerate for up to three days. Allow to come to room temperature before serving.

Source: http://www.seriouseats.com/recipes/2013/02/creamy-fingerling-potato-salad-recipe.html

Creamy Mustard and Tarragon Chicken

This dish is a yummy dish with simple ingredients. The hardest part was probably making sure the chicken was cooked through. It smelled delicious was cooking and tasted great.

• 4 boneless chicken breasts
• Salt and pepper
• 1/4 cup flour
  
• 1 Tsp olive oil
  
• 1 Tsp butter
• 1/4 cup shallot, finely chopped
• 1 small clove of garlic, minced
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 1 Tsp whole grain mustard
• 2 Tsp sour cream (I used fat free)
• 1 1/2 teaspoon dried tarragon

1. Place flour on rimmed plate and season with salt and pepper. Coat the chicken in flour.
2. Heat butter and oil over medium-high heat in large skillet. Brown chicken in hot fat, about 3 minutes on each side. Transfer chicken to plate and tent with foil.
3. Reduce pan heat to medium and add shallots and garlic. Cook until softened. Deglaze pan by pouring chicken broth into pan and scraping off any brown bits stuck to the bottom the pan.
4. Add wine and bring to simmer. Cook until the liquid is reduced by half. Return the chicken and any accumulated juices to the pan. Simmer over low heat until the chicken is cooked through, 3-4 minutes.
5. Remove chicken from pan to serving platter. Whisk mustard and sour cream into sauce, and stir in tarragon. Season with salt and pepper, and spoon over chicken.

Rating: 5 stars out of 5

Source: http://allrecipes.com/Cook/13757341/BlogEntry.aspx?postid=80042