I topped last night's potato salad with a beet & red cabbage relish that I made from Ashley English's book, Canning & Preserving. It was really tasty with the potatoes and hard boiled eggs, adding a sweetness and tang that nicely offset the creaminess of the potatoes. Since the recipe isn't posted online I won't share it--but I do encourage you to buy her book! As an alternative, this potato salad recipe is similar and tasty. I grilled the salmon (coat with olive oil, sprinkle with salt and pepper, and grill for 3 to 4 minutes per side), and topped it with this yogurt sauce from www.eatingwell.com. I also tossed together a salad of arugula, grape tomatoes, goat cheese, basil, pepitas, and a vinaigrette made with olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper.
Potato Salad with Beet Relish
1 1/2 pounds baby Dutch gold potatoes, quartered
1 tablespoon olive oil
1/4 cup beet and red cabbage relish (or herb salad)
2 hard-boiled eggs, peeled and chopped
2 tablespoons fresh basil, julienned
Position rack in bottom third of oven and preheat to 450°F. Spray heavy large rimmed baking sheet with cooking spray. Place potatoes and oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on prepared baking sheet. Roast until potatoes are brown on cut side, about 20 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 10 minutes longer.
Transfer potatoes to dish. Spoon beet relish, chopped eggs, and basil over potatoes; toss before serving.