Keeping It Fresh Friday: Loaded Baked Potato Salad and Quick Pickles

Sorry I don't have my own photographs for this week.  Its been a crazy week and while I've kept my family fed, I fell behind on actually photographing what we were about to eat.  I guess the hungry whiny kids won this round.  The photos come from http://www.marthastewart.com/, as do the recipes.

We do a lot of different takes on grilled cheese in my house.  I love grilled cheese but I also love variety.  Some delicious combinations we've come across include: fresh mozzarella with basil and tomato, peanut butter with cheddar and sliced apple, and ham and cheese with apple butter.  It makes for satisfying dinners when paired with soup or salad and they are always quick meals.

For this week's variation, I made sandwiches with quick pickles.  I love pickles and was interested in trying my own.  The great thing about making your own pickles is that you can control the salt, making a lower-sodium pickle into a much healthier snack for your family.  Any leftover pickles will save for about 2 weeks in an airtight container in the fridge, if you haven't eaten them all before then, that is.  You can, of course, substitute for store-bought pickles if you're really crunched for time.  (Get it?  Crunched?)

The potato salad is certainly inspired by baked potatoes loaded with blue cheese, bacon and chives.  Yum!
 
How to make Loaded Baked Potato Salad
Serves: 4-6
Time: 20 min. plus chilling time, if desired

Ingredients:
24 oz. Small red potatoes
3 T. coarse salt
1 1/2 oz. crumbled blue cheese, plus more 
       for garnish
1/2 c. buttermilk
1 t. red wine vinegar
1 t. dijon mustard
1 T. fresh chopped chives, plus more for 
       garnish
8 slices of bacon

1. Place scrubbed potatoes in saucepan with salt.  Add just enough water to cover and bring to a simmer.  Cook until tender when pierced with a fork, about 12 minutes.  Drain and let cool.  Halve the potatoes.  (Quarter larger ones, just so that all are roughly the same size.)

2. Meanwhile, cook bacon in 400 degree oven, set on a rack over a deep baking pan or dish, for about 15 minutes, or until crispy.  Drain well on paper towels and crumble.  Alternatively, you can pan fry the bacon.

3.  In small bowl, mix together blue cheese, buttermilk, red wine vinegar and mustard.

4.  Combine potatoes, dressing, most of the bacon, and chives.  Either chill salad or serve at room temperature.  Garnish with remaining blue cheese, chives and bacon before serving. 

How to make Cheddar Sandwiches with Quick Pickles and Honey-Mustard
Serves: 4
Time: 15 min. plus chilling time, if desired 

Ingredients:
1 large Vidalia onion, thinly sliced
1 medium English cucumber, thinly sliced
1 c. cider vinegar
4 T. honey, divided
2 bay leaves
1 1/2 t. finely chopped peeled fresh ginger
1 1/4 t. mustard seeds
1/2 t. coarse salt
2 t. grainy mustard
8 slices of multigrain loaf
4 oz sharp white cheddar cheese, thinly
       sliced
2 T. butter

1. Put onion and cucumber in non-reactive heat-proof bowl.  Bring vinegar, 2 T. honey, bay leaves, ginger, mustard seeds, salt and 1/2 c. water in saucepan and bring to a boil.  Reduce heat and simmer, stirring occasionally, for 5 minutes.  Remove bay leaves and pour over cucumbers and onions.  Stir and press down on vegetables to submerge.  Cover and let cool completely.  Either use or remove to the fridge.  


2. Stir together remaining 2 T. honey and mustard.  Set aside.  Spread bread with softened butter on outside of slices for grilling.  Spread with honey-mustard.  Divide cheese among the sandwiches.  Top with some of the pickled vegetables.  Top with bread.  Grill on hot griddle over medium heat, turning once, until both sides are golden. 

Recipes and pictures adapted from www.marthastewart.com, 2011