Smoked Trout, Egg and Potato Salad

Serves 4.

Note: Adapted from "What Katie Ate on the Weekend … " by Katie Quinn Davie.

• 2 egg yolks

• 4 tsp. fresh lemon juice, plus juice of 1/2 lemon, divided

• Sea salt

• 1/3 to 1/2 c. canola oil

• 2 tsp. Dijon-style mustard

• 1/4 c. dry cider

• 2 tsp. apple cider vinegar

• Freshly ground white pepper

• 2 or 3 Granny Smith apples, unpeeled

• About 1 lb. baby potatoes, such as fingerlings or small whole "gold" potatoes

• Sea salt

• 8 radishes, thinly sliced

• 4 eggs

• 2 large handfuls watercress

• 14 oz. smoked trout fillet, skinned and flaked

• Freshly ground black pepper

• Extra-virgin olive oil, for drizzling

• 1 handful mint leaves (optional)

Directions

For the cider mayonnaise: Combine the egg yolks, 4 teaspoons lemon juice and a pinch of salt in a food processor; purée for 1 minute, then, with the motor running, gradually add the canola oil until the mixture becomes thickened and glossy (you might not have to use the maximum amount). Add the mustard, cider and cider vinegar. Taste, and season with salt and white pepper; purée just to combine. The yield is about 1 cup; cover and refrigerate until ready to use.

For the salad: Cut the apples (to taste) in half; core them and cut into thin slices, tossing them into a bowl with the juice of 1/2 lemon so they don't turn brown.

Place the potatoes in a large, wide sauté pan of salted water; bring to a boil over high heat, then reduce heat to medium; cook, uncovered, for about 15 minutes, until the potatoes are easily pierced with a sharp knife. Drain and cool.

Place the radish slices in a bowl of ice-cold water. Let them sit for 10 minutes, then drain and pat dry on paper towels.

Fill a separate bowl with ice-cold water. Place the 4 eggs in the empty saucepan and cover with water; bring to a boil over high heat, then reduce the heat to medium and cook for 10 minutes. Transfer the eggs to the ice water to cool.

Cut the cooled potatoes into ½-inch-thick slices. Peel the cooled eggs and cut each in half lengthwise.

Drain the apples; combine in a serving bowl with the sliced potatoes, radishes, egg, watercress and smoked trout. Add half of the cider mayonnaise, tossing lightly to coat. Taste, and season with salt and/or black pepper as needed. Add more of the cider mayo as needed.

Drizzle with the olive oil; garnish with the mint, if desired. Serve right away.

Nutrition information per serving:

Calories510Fat24 g Sodium1,250 mgCarbohydrates34 g Saturated fat5 gProtein35 g Cholesterol260 mgDietary fiber5 g

Lemon, Garlic and Chili Potato Salad

Serves 6.

Note: Adapted from "Flavors of Summer: Simply Delicious Food to Enjoy on Warm Days," edited by Kate Eddison (Ryland, Peters and Small, 2015).

• 2 1/4 lb. small new (unpeeled) potatoes, preferably of similar size

• Sea salt

• 4 to 6 1/2 tbsp. unsalted butter, at a warm room temperature

• 2 garlic cloves, crushed

• Finely grated zest and juice of 2 lemons

• 2 tsp. seeded, minced green chile pepper, such as Anaheim, serrano or jalapeño

• 1 small handful flat-leaf parsley leaves, coarsely chopped

• About 20 chive stems, coarsely chopped

• Freshly ground black pepper

Directions

Thoroughly rinse the potatoes, then place them in a pot. Cover with several inches of water and a good pinch of salt; bring to a boil over medium-high heat. Cook for 10 to 15 minutes or until the potatoes are easily pierced with a sharp knife.

Meanwhile, whisk together the butter (to taste), garlic, lemon juice and chile pepper in a small bowl.

Drain the potatoes; carefully but quickly cut them into quarters, transferring them to a mixing bowl as you work.

Immediately add the butter mixture to the bowl; gently toss the potatoes until they are evenly coated. Let cool.

Sprinkle the lemon zest, parsley and chives evenly over the coated potatoes. Season lightly with salt and pepper; toss gently to distribute.

Serve at room temperature.

Nutrition information per serving:

Calories200Fat8 g Sodium55 mgCarbohydrates31 g Saturated fat5 gProtein4 g Cholesterol20 mgDietary fiber4g

Hot Potato Salad

Serves 8 to 10.

Note: Adapted from "Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling, Smoking and Barbecuing," from editors of Southern Living with Christopher Prieto.

• About 4 lb. russet potatoes

• Kosher salt

• 1 lb. processed cheese, such as Velveeta, well chilled

• 1 1/2 c. low-fat mayonnaise (do not use nonfat)

• 1 c. half-and-half

• 1/2 medium yellow onion, chopped

• 1 c. small, pimento-stuffed Spanish olives (about 5 to 7)

• Freshly ground black pepper

• 6 thin bacon slices, cut into 2-in. pieces

Directions

Thoroughly scrub the potatoes, then place them in a large pot. Cover with water and add a pinch of salt; bring to a boil over medium-high heat; cover partly and cook for about 25 minutes or until tender. Drain and cool completely.

Peel the potatoes, then cut them into 1-inch cubes. Grate the cheese on the large-holed side of a box grater; the yield is about 4 ¾ cups.

Preheat the oven to 325 degrees. Grease a broiler-proof 9- by 13-inch baking dish with cooking oil spray.

Whisk together the mayonnaise and half-and-half in a large mixing bowl, then add the onion, olives, potatoes and cheese, tossing to coat and distribute evenly. Season lightly with salt and pepper. Transfer the mixture to the baking dish, spreading it evenly. Scatter the bacon pieces on top. Bake for 55 to 65 minutes, until bubbling, then transfer to the stove top (off the heat) while you position a rack 4 to 6 inches below the broiler.

Return the baking dish to the oven; broil for about 5 minutes or just until the bacon has crisped.

Let stand for 5 minutes before serving.

Nutrition information per eac of 10 servings:

Calories450Fat24 g Sodium1,390 mgCarbohydrates45 g Saturated fat10 gProtein14 g Cholesterol65 mgDietary fiber0 g

Gnocchi Salad With Pecorino and Pear

Serves 4.

Note: Adapted from "The Summer Table: Recipes and Menus for Casual Outdoor Entertaining," by Lisa Lemke.

• Flaked sea salt

• About 1 lb. potato gnocchi, preferably fresh or frozen/defrosted

• 1 1/2 tbsp. good-quality olive oil

• 2 small garlic cloves, minced

• 2 tbsp. chopped fresh rosemary

• 2 soft, ripe pears, such as Anjou or Bosc, cored and cut into cubes

• Coarsely ground black pepper

• 1/4 c. freshly grated pecorino-Romano cheese

Directions

Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the gnocchi. Cook according to the package directions; they will float to the surface within 2 or 3 minutes.

Meanwhile, heat the oil in a small sauté pan over low heat; stir in the garlic. Cook for about 4 minutes or until softened, stirring a few times. Remove from the heat; stir in the rosemary and let cool.

Drain the gnocchi and transfer them to a serving bowl; add the pears and the garlic-rosemary oil. Season lightly with salt and pepper, tossing to incorporate.

Top with the cheese; serve right away, passing more cheese at the table.

Nutrition information per serving:

Calories360Fat8 g Sodium720 mgCarbohydrates63 g Saturated fat2 gProtein10 g Cholesterol25 mgDietary fiber11 g