Do You Get Recipes from the Newspaper?

Earlier this year I decided to start getting the Sunday newspaper. Yes, the paper, not online.

It’s the Mercury News and so far I’ve been enjoying it.  It’s been a long time since I would sit and “read the paper.”  I’ve thought about going to online only, but then I don’t have the same feeling of obligation to actually READ it.  I actually just went through the Sunday paper today (it’s Thursday); but I’ve had it sitting in my office staring at me all week and I made sure to page through it.

I am most interested in the Food & Drink section to look out for recipes to share and this week I found a great salad; I haven’t made it yet but I can tell it’s delicious.  The first time I had a warm potato salad was when I lived in Texas – my friend’s secret ingredient was lots of celery seed (which I’ll probably substitute for the the rosemary when I make this because I think I’ll like it better)

I made a couple of changes in the directions from the original recipe and I would definitely suggest doubling so that you can have for more than one meal.  This would be a great side dish for any meat – especially something barbecued!  Because it has potatoes – it is a CARBOHYDRATE side dish (even though it’s called a salad) – you will still want to serve some green beans or asparagus or other vegetable with the meal!

 potato salad-2


Serves 2


1/2 pound fingerling potatoes

1 tablespoon olive oil

1 small shallot, diced

1/4 teaspoon sea salt

1/4 teaspoon black pepper

2 teaspoons fresh rosemary

4 cups baby arugula

1/4 cup toasted walnuts

1/4 cup shaved Parmesan, optional


2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon honey

Salt, pepper, to taste

1. Cut fingerling potatoes into 1/4-inch-thick slices. Blanch in boiling water for 4-5 minutes, until just tender but still holding their shape.

2. In a skillet, heat olive oil over medium-low heat. Add shallot, blanched potatoes, salt and pepper. Cook until the potatoes have started to brown and are soft, 10 to 12 minutes. ( While the potatoes are cooking:  In a small bowl, whisk together dressing ingredients.)

3. Stir in rosemary; cook for a minute more.

4. Combine the dressing, arugula, potatoes, walnuts and Parmesan and toss until well combined.



Recipe and photo by Erin Alderson –

Day 12 – #NationalNutritionMonth

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