Dijon Horseradish Sauce

I was just looking to create a sauce for roasted potatoes and broccoli to jazz them up a bit. Some kind of potato salad twist type thing.

I landed on a mustard based sauce since I had a fresh bottle of dijon. You know what they say, use what you have. That advice applies now more than ever, under current circumstances.

This is super easy to put together. Whisk together a few ingredients and you're all set. Keep those potatoes moist and delicious. A lighter, fresher variation on classic potato salad. And, of course, vegan.

2 tbls dijon mustard
2 tbls apple cider vinegar
2 tbls hot sauce
1 tbl horseradish
2 tsps salt
1 tsp garlic powder
2 tsps turmeric
2 tbls olive oil

Whisk together all ingredients except olive oil.

Drizzle in the oil while whisking until a nice emulsion is formed.

I created this for roasted potatoes and broccoli, but this sauce has endless possibilities. It's tangy, spicy and a little bit creamy. Go nuts with it!

Filet of Potato with White Wine Sauce

I grilled some potatoes over charcoal the other day. I love potatoes. Grilled potatoes get that delicious crispy, smoky skin. It's almost magical. I was slicing the potatoes and it occurred to me that it looked very similar to the way chefs serve sliced beef. So I decided to plate it in a likewise fashion.

The grilled potatoes are accompanied by a vegetable and bean medley and a tomato and wine based sauce.

5 plum tomatoes diced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1/2 a large yellow onion, sliced
3 cloves garlic thinly sliced
1 jalapeno thinly sliced
1 serrano thinly sliced

1 can chickpeas, plus liquid
1/2 cup white wine
2 tbls olive oil
1 tsp salt
1 tsp black pepper
2 tsps dill

The potatoes are simply grilled whole over charcoal.

All the other components are added to a large frying pan and cooked down until the peppers are barely tender.