OUT WEST: Food & Lifestyle

Side Dish

Grilled Potato Salad with Shallot Vinaigrette

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Grilled Potato Salad with Shallot Vinaigrette is a flavorful addition to your table with fresh herbs, bacon, chopped egg and pickled peppers.

Sliced Yukon Gold potatoes are grilled before soaking up a light, somewhat creamy shallot vinaigrette. Nestled in amongst the potato slices are bits of Mama Lil’s Peppers, smoky bacon, hard boiled egg, garlic scapes and chopped dill. The combination of vibrant flavors and textures make this a favorite side dish.

If you have never grilled potatoes, the first step is to par boil them. The goal is to boil them until a fork can pierce through the outside, but there is still resistance on the inside. You want them to be firm enough to slice and stay in a firm round for grilling. Once par boiled, they can be sliced in about 1/4 inch rounds, tossed in olive oil, salt and pepper then placed on the grill.

Now you’re ready to combine all the ingredients and bring on the most flavorful potato salad you’ve ever had. Place your grilled potatoes, sliced boiled eggs, chopped bacon, Mama’s Lil Peppers, fresh dill and garlic ramps in a large mixing bowl. Drizzle over the dressing and gently toss to coat. You can use your discretion on how much dressing to put on, but I like to really coat the potatoes. Grilled potatoes tend to soak up the dressing pretty quickly. Add more fresh dill to the top before serving.

Ingredients in Grilled Potato Salad with Shallot Vinaigrette

  • Potatoes – Yukon Gold potatoes are a great choice because they’re tender and creamy.
  • Bacon – Thick cut hickory smoked bacon tastes especially good in this dish.
  • Eggs – Hard boiled eggs sliced in rounds and gently folded in.
  • Mama’s Lil Peppers – A slightly spicy pickled pepper found in the condiment aisle.
  • Dill – Fresh dill for this recipe, plus extra for garnish.
  • Garlic Ramps – Found seasonally at farmer’s markets, used for flavor and texture.
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Flanken-Cut Short Ribs marinated in a sweet and slightly smoky raspberry chipotle sauce then grilled and garnished with chopped onion tops.
Flanken-Cut Short Ribs
Sweet and Spicy Citrus Salmon
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Sweet and smoky Chipotle Cherry Spare Ribs are slow cooked with a dry rub, then finished in the most delicious farm fresh cherry sauce.
Chipotle Cherry Spare Ribs

Grilled Potato Salad with Shallot Vinaigrette

Grilled Potato Salad with Shallot Vinaigrette is a flavorful addition to your table with fresh herbs, bacon, chopped egg and pickled peppers.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Salad
Cuisine American, Farmer’s Market
Servings 6

Ingredients
  

  • 6-8 Yukon Gold potatoes
  • 2 tbsp. olive oil
  • 4 strips thick cut bacon cooked and rough chopped
  • 2 hard boiled eggs sliced
  • 1 tbsp. Mama Lil's Pickled Peppers chopped
  • 1 tbsp. fresh dill chopped
  • 1 tbsp. garlic ramps chopped (can sub green onions or chives)

Shallot Vinaigrette Dressing

  • 1/4 cup shallot thinly sliced
  • 1 tsp. Dijon mustard
  • 1 tsp. mayonnaise
  • 1 tsp. agave
  • 1/4 cup red wine vinegar
  • salt and pepper to taste

Instructions
 

  • Place whole potatoes in a pot and cover with water. Bring to a boil and cook until just pierceable with a fork. Don't overcook. You want them still firm in the middle. Drain, let cool then slice in 1/4 inch rounds.
  • Toss potato slices in olive oil and place in a single layer on prepared grill. Keep a close eye on them, turning as needed, making sure to get nice grill marks. When cooked though and tender on the inside, remove from grill and place in mixing bowl.
  • Drizzle in Shallot Vinaigrette Dressing and gently toss to combine. Fold in chopped bacon, sliced hard boiled eggs, Mama's Lil Peppers, fresh dill and garlic scapes. Garnish with more fresh dill.

Shallot Vinaigrette Dressing

  • Combine shallot, Dijon mustard, mayonnaise and agave in a small bowl. Whisk in red wine vinegar. Season with salt and pepper to taste.
Keyword Best Potato Salad, French Style Potato Salad, Lightly Dressed Potato Salad, No Mayo Potato Salad, Vinaigrette Potato Salad

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche

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New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche takes flavor from Jamaican jerk spiced cheese, farm eggs and a butter crust.

Spices like allspice, clove, cinnamon, nutmeg and scotch bonnet peppers in Beecher’s New Woman Cheese create a complex flavor that mingles nicely with creamy eggs. Smoky thick cut bacon lardons just add to that earthy flavor. We roast our own red peppers and layer in fresh zucchini ribbons for a beautiful look.

Where to Find Beecher’s Cheese

Beecher’s Handmade Cheese is local to Seattle at historic Pike Place Market and is the original site. New York’s Flatiron District hosts the second site, but you can find this handcrafted cheese at most local grocery stores.

The best thing about Beecher’s handmade cheese is that they focus on foods that are free of all the bad stuff, like hydrogenated oils (a.k.a. trans fat), artificial preservatives, colors, and sweeteners. They also use local dairy farmer’s to supply the milk for their craft cheese.

Beecher’s New Woman Cheese has a very unique flavor. Jamaican jerk spices add an earthy, nutty, spice that is like no other cheese. In a dish as simple and mild as a quiche, it adds just the right amount of flavor and a hint of smokiness.

Tart Pan Vs. Quiche Pan Vs. Pie Pan

This recipe calls for a 1 inch thick, 9 inch round tart pan.  Tart pans have a removable bottom, making it easier to cut and serve buttery, flaky crusted dishes. The only difference in a tart pan vs. a quiche pan is the depth.  Quiche pans are deeper, usually about 2 inches deep.  If using a quiche pan, you will want to double the quiche filling ingredients.  The crust ingredients should be just fine, as you have a little extra to work with.

Sometimes, a pie pan is used to make quiche.  No removable bottom here, resulting in a need for a thicker crust. If using a pie pan, due to the depth, you will want to double the quiche filling ingredients as well as make more crust.  The crust will need to be rolled out slightly thicker than if using a tart pan or quiche pan.

When adjusting the recipe and doubling the quiche filling, make sure to increase the cooking time.  You will know when the quiche is fully cooked when it no longer jiggles in the middle.  You don’t want to over cook your quiche, just to the point where it has just stopped jiggling.  

Ingredients in New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche

  • Beecher’s New Woman Cheese – A savory Jamaican jerk flavored cow’s milk cheese made in Seattle.
  • Bacon – Thick cut, smoked bacon, such as Hempler’s.
  • Zucchini – Smallish zucchini cut into long thin ribbons.
  • Red Bell Pepper – Good size, firm red bell pepper.
  • Eggs – Farm fresh is best, you can really tell the difference in the fluffiness.
  • Heavy Cream – Also called whipping cream.
  • Pantry Items – Butter, flour, salt, pepper.

Related Recipes

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche takes flavor from Jamaican jerk spiced cheese, farm eggs and a butter crust.

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche takes flavor from Jamaican jerk spiced cheese, farm eggs and a butter crust.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 55 mins
Course Breakfast, Side Dish
Cuisine Brunch, Farm to Table
Servings 8

Equipment

  • 9" tart pan (1" deep)

Ingredients
  

Crust

  • 1 cup flour
  • 1/2 cup butter
  • 2-4 tbsp. cold water

Quiche Filling

  • 6 large eggs
  • 1/2 cup heavy cream
  • 1 cup roasted red bell pepper about 1 red bell pepper
  • 6 strips thick cut smoked bacon cooked, cut into large pieces
  • 1 small zucchini cut into thin, long ribbons
  • 2 cups Beecher's New Woman cheese grated
  • 1 pinch salt and pepper

Instructions
 

Crust

  • Pre-heat oven to 350 degrees.
  • Place flour in a bowl. Grate in cold butter. Crumble with fingers to combine into coarse crumbs. Add cold water 1 tablespoon at a time until dough can be formed into a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
  • Remove dough from refrigerator. Place on floured surface and roll out into a circle shape a little larger than your tart pan. Gently fold circle in half, for ease of moving dough to tart pan. Lay in tart pan evenly, letting edges fold over tart pan edge. Press down along edge of tart pan to remove excess dough and create an even dough edge.
  • Bake in a 350 degree oven for 15 minutes with dough weighted down (place either parchment paper or foil down with dry beans on top OR use special pie weights). Remove pie weights and cook an additional 10 minutes. Crust will be just starting to turn golden brown.

Quiche Filling

  • In a large bowl, whisk eggs and heavy cream together. Fold in roasted red bell pepper, cooked bacon, zucchini ribbons, cheese, salt and pepper.
  • Pour into prepared tart crust. Bake for 30 minutes at 350 degrees.
  • Let rest before cutting. Can be refrigerated for up to two days.
Keyword beecher’s cheese, Tart Pan Quiche

Spicy Dill Pickle Potato Salad with Bacon

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Spicy Dill Pickle Potato Salad with Bacon combines new potatoes with creamy dill dressing, Fresno chilies and my favorite spicy dill pickles.

Calling all the dill pickle lovers – this one’s for you. I use my classic dill dip as a creamy dressing for this flavorful potato salad. The tender new potatoes really hold on to all that creamy dill flavor. This potato salad has been our family favorite Summer side dish. It all started when I was short on time and had to whip up a quick party dish.

I always have dill dip and fresh cut vegetables in my refrigerator for easy, healthy snacks. Something I learned from my mom. Remember Uncle Dan’s dill dip? I grew up on that. These days, we make our own homemade dill dip and that’s exactly what inspired this Spicy Dill Pickle Potato Salad with Bacon.

Being short on time led to using my dill dip as a dressing for potato salad. Deciding to take that dill flavor to the next level was the addition of Grillo’s Spicy Dill Pickles. They’re a permanent fixture in my refrigerator. Read more below and find the link to see where you can pick up these tasty pickles.

Ingredients in Spicy Dill Pickle Potato Salad with Bacon

  • Yellow New Potatoes – Also known as baby potatoes, creamy and perfect for soaking up all the flavor.
  • Bacon – Thick cut hickory smoked bacon is preferred.
  • Fresno Chili Pepper – Red, Fresno chili pepper is spicy and has great flavor. Can sub for Serrano.
  • Grillo Spicy Dill Pickle Spears – Fresh, crispy, cold pickled spears of deliciousness.
  • Green Onions – Chopped green onions add freshness.
  • Eggs – Hard boiled eggs, farm fresh, of course.
  • Sour Cream – I use our local Tillamook sour cream.
  • Mayonnaise – The combination of mayonnaise and sour cream perfects the creaminess.
  • Dill – Both fresh and dried dill for an extra dill flavor.
  • Garlic Salt – Lawry’s garlic salt is the only kind I use.

Grillo’s Pickles

I like a crisp, fresh tasting dill pickle. When I found Grillo’s Pickles in the refrigerator section of my local grocery store, I knew I would be a fan. Their motto ‘ Crisp. Clean. Fresh. ‘ is exactly what you get. Grillo Pickles are cold pickled, which means they use simple ingredients like garlic, vinegar, dill, salt and grape leaves to bring you the freshest, crispiest pickles around. I use Grillo’s Hot Pickle Spears in my Spicy Dill Pickle Potato Salad with Bacon.

Related Recipes

Spicy Dill Pickle Potato Salad with Bacon combines new potatoes with creamy dill dressing, Fresno chilies and my favorite spicy dill pickles.

Spicy Dill Pickle Potato Salad with Bacon

Spicy Dill Pickle Potato Salad with Bacon combines new potatoes with creamy dill dressing, Fresno chilies and my favorite spicy dill pickles.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Salad, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1.5 lb. yellow new potatoes
  • 5 strips thick cut bacon
  • 1 small Fresno chili pepper minced
  • 1/2 cup Grillo spicy dill pickle spears chopped
  • 2 green onions chopped
  • 2 large hard boiled eggs sliced
  • 1/2 cup Dill Dressing (below)

Dill Dressing

  • 1 cup sour cream
  • 3/4 cup mayonnaise
  • 1/4 cup fresh dill minced
  • 2 tbsp. dried dill
  • 1 tbsp. Lawry's garlic salt

Instructions
 

  • Boil the potatoes until just fork tender. Drain and let cool.
  • Cook the bacon until browned, then cut into lardons or strips.
  • Prepare the eggs by boiling until hard boiled, let cool, then slice into rounds.
  • Place prepared potatoes, cooked bacon lardons, Fresno chili peppers, spicy dill pickles, green onions and sliced hard boiled eggs in a large mixing bowl. Fold in dill dressing until coated. Serve right away or refrigerate for up to two days.

Dill Dressing

  • Combine sour cream, mayonnaise, fresh dill, dried dill and Lawry's garlic salt in a small bowl until creamy. Save any remaining dressing in the refrigerator. This can also be used as a dill dip for vegetables.
Keyword Creamy Potato Salad, Grillo Pickles

Shaved Brussels Sprouts Salad

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Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Perfect as a side dish, yet hearty enough for a vegetarian main dish.  Brussels Sprouts really hold up to this shallot lemon vinaigrette, making this a great dish for gatherings.  You’ll want to add the vinaigrette 15 minutes before serving to allow the brussels sprouts to completely absorb all the flavor, saving the pomegranate seeds, parmesan and seasoned breadcrumbs until just before serving.

Ingredients in Shaved Brussels Sprouts Salad

  • Brussels Sprouts – Shaved, shredded or sliced in super thin strips.
  • Pomegranate Seeds– Slice open the pomegranate, tap out the seeds OR make life easier buy a cup of pomegranate seeds in the produce dept.
  • Parmesan Cheese – Buy a wedge of parmesan cheese and grate your own – it’s so much better than the pre-packaged.
  • Breadcrumbs -Use the crumbs at the bottom of the crouton bag or just smash up some croutons into breadcrumbs.
  • Shallot – Smaller than an onion, usually next to the garlic in the produce section of your grocery.
  • Lemon – A large lemon gives us the bright acidic taste to our vinaigrette.
  • Dijon Mustard – Adds a nice flavor to the dressing.
  • Apple Cider Vinegar – Can sub with your favorite type of vinegar.
  • Agave – A natural sweetener usually found in the baking aisle.
  • Olive Oil – I used extra virgin, look for a good quality olive oil.

Preparation

  1. Place cleaned, shaved brussels sprouts in a large salad bowl.
  2. Coat with Lemon Shallot Vinaigrette (whisk shallot Dijon mustard, lemon juice, apple cider vinegar and agave together, then whisk in olive oil).
  3. Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  4. Toss in pomegranate seeds, parmesan cheese and seasoned bread crumbs before serving.
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Shaved Brussels Sprouts Salad

Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Print Recipe Pin Recipe
Prep Time 15 mins
Course Main Course, Salad, Side Dish
Cuisine American, Christmas, Thanksgiving, Vegetarian
Servings 6

Ingredients
  

Shaved Brussels Sprouts Salad

  • 20 brussels sprouts cleaned, stemmed and shaved
  • 1/4 cup pomegranate seeds
  • 1/4 cup parmesan cheese grated
  • 1/4 cup seasoned breadcrumbs/smashed croutons

Lemon Shallot Vinaigrette

  • 1/2 cup shallot thinly sliced
  • 1 tbsp. Dijon mustard
  • 1/4 cup lemon juice fresh squeezed
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. agave
  • 1/4 cup olive oil

Instructions
 

Lemon Shallot Vinaigrette

  • Whisk together shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil.

Shaved Brussels Sprouts Salad

  • Place shaved brussels sprouts in a large salad bowl.
  • Coat with Lemon Shallot Vinaigrette.
  • Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  • Toss in pomegranate seeds, parmesan and breadcrumbs before serving.
Keyword Brussels Sprouts, Holiday Salad

Similar Recipes

Roasted Spiced Carrots with Agave and Pepitas

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An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table in just 20 minutes.

An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table in just 20 minutes.

Side dishes like these Roasted Spiced Carrots with Agave and Pepitas are always good to have on hand. Roasting carrots bring out the most flavor with the least amount of effort. Adding a hint of paprika and cumin accentuates the earthiness and the agave and pepitas finish off the flavor profile with a sweet crunch.

When creating a simple side dish like these Roasted Spiced Carrots with Agave and Pepitas, choose the best ingredients available to you. I like using organic rainbow carrots for an eye catching display. They really stand out and have a sweeter taste to them.

Preparing carrots with the green tops still attached is easy. Just cut off the majority of the greens, leaving about an inch for color. Using a vegetable peeler, peel away the outer layer of the carrot and extend up into the green. This will ensure that you have a nice, fresh looking carrot and remove any dirt that may have been left around the edges.

Ingredients

  • Carrots – I like the look of rainbow carrots, found in the organic section of the produce department. Leave about an inch of the green top on.
  • Paprika – Ground paprika or smoked paprika for a mild spice and sweetness.
  • Cumin – Ground cumin adds a warm earthy taste,
  • Agave Syrup – Often near the honey or baking aisle of the grocery, adds a natural sweetness.
  • Pepitas – Roasted pepitas add a crunchy texture, find them near the sunflower seeds.

Preparation

  1. Preheat oven to 425 degrees.
  2. Place cleaned carrots on sheet pan and drizzle with olive oil.
  3. Mix together paprika and cumin, rub over carrots.
  4. Roast at 425 degrees for about 20 minutes.
  5. Remove from oven to a serving dish. Drizzle with agave and garnish with pepitas.
  • A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey
  • Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.
  • This Thanksgiving head Out West with this Chorizo Cornbread Stuffing packed full of sliced apple, pecan and celery with rustic bread cubes.

Related Recipes

An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table.

Roasted Spiced Carrots with Agave and Pepitas

An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Course Side Dish
Cuisine Thanksgiving, Vegetarian

Ingredients
  

  • 1 dozen carrots with green tops peeled leaving an inch of green top
  • 1 tbsp. olive oil
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 1 tsp agave syrup
  • 1 tbsp. roasted, salted pepitas

Instructions
 

  • Preheat oven to 425 degrees.
  • Place carrots on sheet pan, drizzle with olive oil.
  • Mix together paprika and cumin. Rub over carrots.
  • Roast in 425 degree oven for about 20 minutes. * Timing will depend on how thick your carrots are.
  • Remove from oven to serving dish, drizzle with agave syrup and garnish with pepitas.