Roasted Potato Salad

Roasted Potato Salad (from Plated, serves 4 as a side)

1-1/4 pound red-skinned potatoes
1 1/2 tablespoons olive oil
1/8 ounce dill, leaves picked
1/8 ounce parsley, leaves picked
3 cornichons
3 tablespoons capers
4 scallions
Salt
Pepper

Preheat oven to 450 degrees.

ROAST POTATOES: Cut 1-1/4 pound red-skinned potatoes into 1/2-inch pieces. Put in a bowl and toss with 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, and pepper. Arrange on a sheet pan (line with parchment to stop sticking) in a single layer. Roast in oven until potatoes are tender and turning slightly brown, 16-18 minutes.

MAKE MUSTARD DRESSING: Roughly chop dill and parsley leaves, discarding stems. Finely chop cornichons and capers. Trim and discard scallion roots and thinly slice. In a large bowl, whisk together mayonnaise, Dijon mustard, whole-grain mustard, apple cider vinegar, cornichons, capers, scallions, and herbs. Season with 1/2 teaspoon salt and pepper as desired.

Once roasted, add potatoes to bowl with mustard dressing (make sure and do this when the potatoes are still hot). Toss to coat and serve.

Avocado Sauce

Avocado Sauce for Fish Tacos (from Plated recipe)

1 jalapeno
4 ounces nonfat sour cream
1 avocado
Juice of 1 lime
1 cup water
1 teaspoon salt
Pepper to taste

Char the jalapeño over flame, flipping until blistered all over, about 12 minutes. Transfer to a cutting board to cool. Once cooled, halve the jalapeño lengthwise. Using a knife tip, discard seeds and stem, then finely chop. Place half of chopped jalapeño in a blender or food processor. Add sour cream, lime juice, water, salt, and pepper and pulse until smooth. Add more chopped jalapeño to taste and blend.

Vietnamese Pork with Rice Noodles

Vietnamese Grilled Pork Patties with Rice Noodles and Salad (Bun Cha)

From Cook's Illustrated.

Noodles and Salad
8 ounces rice vermicelli
1 head Boston lettuce (8 ounces), torn into bite-sized pieces
1 English cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias
1 cup fresh cilantro leaves and stems
1 cup fresh mint leaves, torn if large

Sauce
1 small Thai chile, stemmed and minced
3 tablespoons sugar
1 garlic clove, minced
2/3 cup hot water
5 tablespoons fish sauce
1/4 cup lime juice (2 limes)

Pork Patties
1 large shallot, minced
1 tablespoon fish sauce
1 1/2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon pepper
1 pound ground pork

1. FOR THE NOODLES AND SALAD: Bring 4 quarts water to a boil in large pot. Stir in noodles and cook until tender but not too mushy, 4 to 12 minutes. Drain noodles and rinse under cold running water until cool. Drain noodles very well, spread on large plate, and let stand at room temperature to dry. Arrange lettuce, cucumber, cilantro, and mint separately on large platter and refrigerate until needed.
2. FOR THE SAUCE: Using mortar and pestle (or on cutting board using flat side of chef's knife), mash Thai chile, 1 tablespoon sugar, and garlic to fine paste. Transfer to medium bowl and add hot water and remaining 2 tablespoons of sugar. Stir until sugar is dissolved. Stir in fish sauce and lime juice. Set aside.
3. FOR THE PORK PATTIES: Combine shallot, fish sauce, sugar, baking soda, and pepper in a medium bowl. Add pork and mix until well combined. Shape pork mixture into 12 patties, each about 2 1/2 inches wide and 1/2 inch thick.
4. FOR GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
5. Clean and oil cooking grate. Cook patties until well charred, 3 to 4 minutes per side. Transfer grilled patties to bowl with sauce and gently toss to coat. Let stand 5 minutes.
6. Transfer patties to serving plate, reserving sauce. Serve noodles, salad, sauce, and pork patties separately.