Delica’s Wasabi Potato Salad

Delica's Wasabi Potato Salad

So, I briefly mentioned yesterday, I am moving to the other side of the country in 27 oh, so short days. I’ve been hell bent on getting in as many of my favorite summer things, California things, and summery California as possible. I have lists of food, shops, cities, friends, beaches, parks, drinks and many more random things.

A couple of weekends ago I got to cross a whole bunch of things off my list with a trip up to San Francisco. There were friends and food and shopping and pugs and crafts and it was glorious. Apart from the fact that many of my best friends live in San Francisco now, it’s always been one of my favorite cities. There is so much to do and see and, most importantly, eat! This salad is inspired by one I had at Delica many, many trips ago. Delica is a great Japanese deli and sushi bar in the Ferry Building. And while a Japanese deli might seem like the last place you would find an amazing potato salad, trust me they definitely know what they are doing.

I will admit, I have met very few potatoes I haven’t liked (I am 100% Irish, it’s pure genetics), but potato salads wade into a tricky gray area. A great potato salad is a thing of delicious beauty, but it is so, so easy for a potato salad to go horribly wrong very easily. Delica’s potato salad is so different than any other potato salad. First, the wasabi! I love wasabi and even though I have added I have used horseradish in potato salads before, I never thought of using wasabi. It’s a great flavorful addition. I might be strange in the fact that I always mix my summer barbecue side salads together. That potato salad and green salad will soon become one on my plate, so I absolutely love that Delica’s potato salad already has romaine lettuce and snap peas and other traditional green salad staples in the potato salad itself. If you are looking for a totally different and delicious potato salad recipe, I suggest you start here!


Delica’s Wasabi Potato Salad

  • 1 pound Yukon gold or yellow potatoes
  • 1/2 cup plain Greek yogurt (you can use mayo or sour cream as well or a combo)
  • 2+ cloves garlic, minced
  • 2 teaspoons wasabi paste (or more if you like it with a kick!)
  • 1 teaspoon kosher salt
  • 1 cup edamame beans, fresh or thawed
  • 1 handful snap peas, trimmed and halved
  • 2 romaine hearts, chopped


  1. Wash and peel potatoes. Cut into 1″ cubes.
  2. Put potatoes into a pot of salted water and bring to a boil. Reduce heat and simmer until you can insert a fork and easily remove it (about 10-15 minutes). Don’t overcook! Drain potatoes and let cool.
  3. Meanwhile, whisk together the yogurt, garlic, wasabi paste, and salt.
  4. Toss with edamame, snap peas, and romaine hearts with the yogurt. Fold in the potatoes and gently stir until combined.
  5. Cover and chill before serving.

Gluten Free Greek Yogurt & Herb Potato Salad

Greek Yogurt & Herb Potato Salad

It’s already getting warm here. We had approximately two days of rain and a maybe four cold-ish (by Southern California standards) days and we are apparently heading right back into summer. I’m not a fan. The only plus side is that I now have a legitimate reason to insist on barbecuing as often as possible. I was all set to grill up a delicious meal the other day and it turned out we had no propane left, which is kind of a major component to using a gas grill. Memo to Self: always check for propane.

The meal was not a total loss because I had made some delicious side dishes to go with the barbecue. This salad is probably going to be in regular rotation over the next few months around here. It’s a very easy to make and very delicious. I originally used white balsamic vinegar in my dressing for this salad, but I honestly thought it turned out a bit too sweet. I think apple cider vinegar or white wine vinegar would be a much better match. I used dill in the potato salad because it had a ton on hand, but you could use just about fresh herbs you have on hand. Parsley or basil would be great and I think arugula really would be great too.

Gluten Free Greek Yogurt & Herb Potato Salad

  • 1 1/2 pounds unpeeled red or yellow potatoes
  • 3/4 cup nonfat plain Greek yogurt
  • 4 scallions, sliced
  • 3 tablespoons minced fresh dill
  • 1 lemon, juiced
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon grainy Dijon mustard
  • 1 Tablespoon Dijon mustard
  • salt and freshly ground pepper, to taste
  1. Bring water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Drain and when potatoes have cool enough to touch, cut into quarters and halves (depending on size). Let cut potatoes cool to room temperature.
  2. Combine yogurt, scallions, dill, vinegar, lemon juice, salt and pepper in a large bowl. Add the cooled potatoes and toss to coat.

St. Patrick’s Day Side Dishes: Horseradish & Scallion Mashed Potatoes

Irish Beef Stew

Look beyond the Irish Beef Stew and let’s talk about the potatoes. I’m Irish. I love potatoes. I’m basically a potato expert. While I have nothing against tried and true, plain mashed potatoes, sometimes you just need to spice things up a bit. I like horseradish quite a lot and horseradish is quite nice with beef dishes. I knew I was going to like these, but I was very pleasantly surprised about how well the horseradish went with the stew. The horseradish really brought out the best of the flavors on the stew. I think these potatoes would be the perfect side dish to any St. Patrick’s Day meal

Horseradish & Scallion Mashed Potatoes

  • 2 pounds Yukon gold potatoes
  • Kosher salt
  • 1/2 stick softened butter or 1/4 cup extra-virgin olive oil
  • 1 cup milk
  • Freshly ground pepper
  • 2+ tablespoons prepared horseradish (I think more is better)
  • 1/2 cup to 3/4 cup chopped scallions
  1. Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
  2. Add the butter/oil to the potatoes. Add the milk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or large fork.
  3. Fold in the horseradish and half the scallions. Spoon the mashed potatoes into a serving dish and sprinkle with the remaining scallions.

Roasted Potato Stacks

Roasted Potato Stack

Um. This might be one of the best ways to serve potatoes I have stumbled across. I’m Irish, I am basically an expert on all things potato. So, if I say these are great potatoes, you can rest assured that these really great potatoes. And they are SO easy. So easy. They are also a great way to make multiple individual servings. These might even work for more of an appetizer orientated party.

For some reason we only have mini muffin pans or jumbo muffin pans… (Memo to self, get regular sized muffin pans.) I used the jumbo muffin tin, which worked out fine. The potatoes got super crispy where they were touching the edge of the pan. If I had a regular sized tin, they would have turned out super crispy and even more wonderful. The middle of the stack got super creamy and wonderful almost like a gratin, but without the effort.

Roasted Potato Stacks

  • 3 tablespoons olive oil
  • 1 pound Russet potatoes, scrubbed clean
  • Salt and pepper
  • 4 cloves garlic, minced
  1. Preheat the oven to 350F/180C. Brush 8 muffin tins with the garlic oil using a pastry brush or paper towel.
  2. Peel the potatoes and thinly slice them with a mandolin or by hand.
  3. Layer a potato slice in the bottom of a muffin tin and brush it with a thin layer of oil.
  4. Layer another slice of potato and brush it with the oil.
  5. Repeat until it stacks up to the top of the muffin tin.
  6. An alternate method would be to put the slices in a large bowl and toss with the oil mixture until coated.
  7. Repeat until you have a total of 8 potato stacks.
  8. Season with salt and pepper. Sprinkle the potato stacks with the minced garlic.
  9. Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cook through.
  10. Serve immediately with any main entrees.

Dijon-Dill Potato Salad

Dijon-Dill Potato Salad

It’s Memorial Day weekend here in the States, which means it’s unofficially summer! That means it’s now time for barbecues and flip-flops and margaritas and baseball. Barbecues require more than just a grill and some meat, side dishes are also necessary. I have to admit, I am very, very wary of other people’s foods at barbecues. Several summers ago I suffered the wrath of a mayonnaise-laden potato salad that had been sitting out too long. Needless to say, it was not an enjoyable experience. Ever since, I’ve be a fan of mayo-less options and refrigeration.

This potato salad has tons of flavor and no mayo, so it’s the perfect summer side in my dish. This is also a vegan dish. As a recovered former vegetarian, I always appreciated when there were tasty non-meant options at barbecues. I swear some people randomly add bacon to side dishes just to spite non-meat eaters. This potato salad should keep everybody happy. I searched and searched for a recipe that had the flavors I was in the mood for and came up flat, so I just threw together what sounded good in my head and hoped for the best. I like really strong and tangy flavors, so the combination of capers, vinegar and lemon juice was perfect to me. I also only used 3 tablespoons of oil, since olive oil isn’t my favorite flavor/texture. If you think the capers and vinegar might be overwhelming, slightly upping the amount of oil should help balance it out.

Dijon-Dill Potato Salad

  • 3 pounds potatoes, scrubbed or peeled and cut into bite-size pieces
  • 1 bunch green onions, finely chopeed
  • 3-5 Tablespoons olive oil
  • 3 Tablespoons white wine vinegar
  • 3 Tablespoons grainy dijon mustard
  • 2 Tablespoons capers, drained and rinsed
  • 2 sprigs fresh dill, finely chopped
  • 1 lemon, juiced
  • Kosher (or coarse) salt and pepper, to taste
  1. Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 15-20 minutes.
  2. Drain the potatoes and return them to the pot, uncovered, with off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, which is good for potato salad purposes.)
  3. While the potatoes are cooling, combine all the other ingredients together in a large bowl. Adjust flavors to taste.
  4. When the potatoes are cool, add into the large bowl and toss lightly to coat with the dressing.

Salt and Vinegar Roasted Potatoes

Salt & Vinegar Potatoes

After my first adventure with salt and vinegar chickpeas, I decided it was time to venture other foods. Salt and vinegar potato chips are probably my favorite flavor. I love how tangy they are. I figured salt and vinegar potatoes had to be pretty good as well. These definitely have a much mellower flavor than potato chips. They definitely absorb the vinegar flavor, but it is not as overpowering or overwhelming as a bag chip might be. Even if you aren’t a fan of the chips, you might find these enjoyable.

Salt and Vinegar Roasted Potatoes

  • 2 large baking potatoes, peeled
  • white vinegar
  • kosher salt
  • olive oil
  1. Heat oven to 425F/220C . Thinly slice potatoes on a mandolin. Place slices in a large pot. Pour in enough vinegar to cover potatoes.
  2. Bring potatoes to a boil and then allow to simmer until just fork tender, about 5 minutes. Remove pot from heat and allow to cool in the vinegar at least 30 minutes.
  3. While the potatoes are cooling, prepare two rimmed baking sheets by coating with olive oil. Drain the potatoes well. Place slices on the baking sheets and lightly coat the tops of the potatoes as well.  Bake the potatoes for 35-40 minutes until the potatoes are crispy, flipping half way through.
  4. Remove from oven. Toss with kosher salt to taste. Serve immediately.

Chili-Garlic Shrimp

Chili Garlic Shrimp

The shrimp! That’s what this dish is called at my favorite Irish pub in Santa Barbara (Dargan’s). Dargan’s is definitely a favorite meeting spot for me and my best friend Jessica. We have spent many an hour chatting away over pints there. The shrimp is one of my go to dishes if we happen to be grabbing dinner there (their black bean burger is pretty amazing as well). Well unfortunately, Jess and I have been busy ladies lately and we haven’t been to Dargan’s in a while, but I had a hankering for the shrimp, so I tried my best to recreate the meal at home. It’s not an exact replica, but it’s pretty close and just as delicious.

For some reason I had never thought to combine mashed potatoes and shrimp into one dish before having it at Dargan’s. The two never seemed like a combination that would work all that well. I was definitely wrong about that. Quite frankly I should have known better; obviously two of my favorite foods are going to be amazing together…Obviously.

Chili Garlic Shrimp

Chili-Garlic Shrimp
(serves 2)

  • 2 large potatoes, peeled and cubed
  • 1 tablespoon unsalted butter
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • extra virgin olive oil
  • 12 large shrimp
  • 4 cloves garlic, minced
  • Sweet chili sauce
  1.  Place the peeled and cubed potatoes in a pot. Cover with water and boil until tender, about 15-20 minutes.  When the potatoes are quite soft, drain them completely and return them to the pan over medium heat. Add the butter and cook for a few minutes over medium heat, stirring the potatoes vigorously to help any leftover water evaporate. When any remaining water has evaporated, and the potatoes are quite smashed up and smooth, remove from heat. Add the warm milk and garlic powder. Mix together until everything is smooth and creamy (I usually use a hand mixer, it’s easier and faster).  Season to taste with pepper and salt.
  2. While the potatoes are cooking, heat the olive oil in a large pan. Add in the shrimp and garlic. When the shrimp are nearly completely cooked (pink) pour in a generous drop of the sweet chili sauce and stir to coat.
  3. When the shrimp are done, dish up the potatoes on two plates. Divide the shrimp between the plates with any of the remaining sauce in the pan. Feel free to add more chili sauce if you want it.
  4. Serve and enjoy!

Oven Baked Garlic Fries

Garlic Fries

So, I decided to disappear for a while. I went up to San Francisco for my best friend’s engagement party. It was a great trip filled with many friends, parties, Napa wine tasting, Czech bars, dive bars and couch surfing. I love San Francisco; it’s always been one of my favorite cities. The fact that several of my favorite friends only makes every trip there even better.

Garlic fries always remind me of San Francisco. It might seem like a random association, but if you have been to a baseball game at AT&T Park (wonderful park, god-awful baseball team), you have probably smelled the scent of garlic wafting through the air. The garlic fries there are pretty close to perfect.

I made these fries in the oven. Fries from the oven can sometimes be a soggy disappointment and since I love my fries super crispy, I usually find them to be more trouble than they are worth. Luckily, moving the rack in the oven means that these came out super crispy. Some were even a bit too well done, oops. Between the garlic on top and the seasoning on the fries, they were full of flavor. I think they are best served with plain old ketchup or an aioli (can you tell I have a serious garlic problem yet?).

Oven Baked Garlic Fries


  • 3 potatoes (russet or yukon gold), washed and dried
  • 5 tablespoons vegetable oil or peanut oil
  • 3-6 cloves garlic, minced


  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 tablespoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon chili powder
  • 1/2 tablespoon fresh parsley, chopped
  1. Place an oven rack at the lowest position and heat the oven to 475 degrees.
  2. Heat the minced cloves of garlic and 1 tablespoon oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil/duck fat aside.
  3. Cut each potato lengthwise into 1/4 inch slices and then cut each slice into 1/4 inch fries (if using a mandolin slicer, attach french fry blade and set thickness to 1/4 inch). In a large bowl, cover potato slices with hot tap water and soak for 10 minutes.
  4. Meanwhile, coat a 18 by 12-inch heavy-duty rimmed baking sheet with 4 tablespoon oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper and set aside. Use a heavy-duty baking sheet to prevent warping in the hot oven.
  5. Drain the potatoes and then dry them by spreading them out on a triple layer of paper towels. Use additional paper towels to pat them dry. Rinse and wipe out the now-empty bowl, return the potatoes to the bowl and toss with the seasonings and the 1 tablespoon oil used to heat garlic earlier. Arrange the potatoes in single layer on the prepared baking sheet, cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes start to turn golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes for even browning.
  6. Scrape the pan with a spatula and tongs to loosen potatoes from the pan, then turn the fries over, keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly. Transfer the fries to a second baking sheet lined with paper towels to drain. Toss with garlic, finely chopped parsley. Season with additional salt and pepper to taste.

Buttermilk Dill Mashed Potatoes

Buttermilk Dill Mashed Potatoes

This is the second part of my buttermilk frenzy. I originally intended this to be a potato salad to go with my oven-fried chicken so I could have a summery, picnicky type of meal, but I kinda, sorta, accidentally forgot that the potatoes were on the stove and they decided they wanted to be mashed as retaliation. So mashed potatoes they became and damned good ones at that. I feel like buttermilk and dill are just meant to be together. They complement each other so well. Those two flavors with the horseradish added in really made these mashed potatoes great.

Buttermilk Dill Mashed Potatoes

  • 3 pounds potatoes
  • 1/4 cup plus 1 tablespoon creme fraiche or sour cream
  • 1/3 cup low-fat buttermilk
  • 2 tablespoons prepared horseradish
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup dill sprigs
  • 1/4 cup chopped green onions or fresh chives
  1. Cover potatoes with water by 1 1/2 inches in a 2-quart pot, and bring to a boil. Reduce heat, and simmer until potatoes can be pierced easily with the tip of a knife, about 20 minutes. Drain, and let cool.
  2. Add potatoes, creme fraiche, buttermilk, horseradish, salt, and pepper together in a bowl and mash until almost completely smooth. Gently stir in herbs just before serving.

Cilantro-Jalapeño Latkes with Chipotle Sour Cream

Cilantro-Jalapeño Latkes with Chipotle Sour Cream

What’s not to love about potato pancakes? Being the first day of Hanukkah, making latkes seemed appropriate. These aren’t your ordinary latkes though. When I saw cilantro, jalapeño, chipotle and potato all together, I knew I was on to a winner. The potato helps keep the spice factor down, but doesn’t hide any of the flavor. I actually added extra chipotle to the sour cream, since I found the sauce and latkes a little too mild for my taste.

Latkes are fairly labor intensive with a lot of grating and waiting involved, so be prepared to put in a little effort. These are definitely worth it. I think they would be a fun change from a plain latke for any Hanukkah dinner or pretty delicious any time you want to change up your potatoes.

Cilantro-Jalapeño Latkes with Chipotle Sour Cream

Cilantro-Jalapeño Latkes with Chipotle Sour Cream (from Prudence Pennywise)

  • 6 tablespoons light sour cream
  • 1 tablespoon chopped chipotle chile, canned in adobo sauce
  • 3/4 teaspoon grated lime rind
  • 1 teaspoon fresh lime juice
  • 6 cups shredded peeled baking potato (about 1 1/2 pounds)
  • 1 cup grated fresh onion
  • 6 tablespoons all-purpose flour (I used Bob’s Red Mill Gluten Free All-Purpose Mix)
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons finely chopped seeded jalapeño pepper
  • 1 large egg
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup olive oil, divided
  1. Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.
  2. Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, flour, and next 5 ingredients (through salt) in a large bowl; toss well.
  3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat the procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total. Serve with sour cream mixture.