Roasted Garlic & Herb Red Potato Salad

2 pounds red potatoes
1 T. roasted garlic
2 1/2 teaspoons Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups olive oil
1 Tablespoon yellow mustard seeds
Salt and pepper
2 medium red onions, sliced thin
1/3 cup fresh chopped herbs (parsley, tarragon, and thyme)
2 bunches watercress

To roast garlic rub one garlic head with olive oil and bake for 45 minutes at 350 degrees.

To prepare the dressing, whisk together garlic, Dijon mustard and vinegar.

Next whisk olive oil into mixture slowly.  Season mixture with salt and pepper, mix and add mustard seeds. After cleaning red potatoes dice into bite sized pieces and boil until tender.  While potatoes are still warm, add potatoes to dressing and toss.  Chill for minimum of 2 hours.  When ready to serve add onions, herbs and watercress to potatoes and dressing.

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Boston Style Baked Beans

1 pound dried navy beans
2 Onions; chopped
1/2 cup dark brown sugar
1/4 cup molasses
1/3 cup ketchup
1/4 pound bacon, diced
1 tablespoon salt
1 1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 cup drained pineapple chunks (optional)

Soak beans in water overnight. Drain and put all ingredients in cooker. Add 1 cup water and stir to blend. Cover and cook on low 10 to 12 hours. Can also spice it up with a few cloves of garlic, a half teaspoon of powdered ginger, and a good dash of Worcestershire sauce.

Optional: Stir in 1 cup drained pineapple chunks during the last hour of cooking.

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