Roasted Potato Salad with Arugula

Are you a potato salad person?  Or do you just ask for the french fries and be done with it?  (I mean, I get it.)  But let’s at least give the potato salad a chance, okay?  It just might be the perfect food.  Hear me out!  It’s bright but also deep and roast-y, filling yet packable, and supremely picnic-ish, which I think we can all agree is a top rate quality.

Are you on board yet?  Great!  Because this weekend marks the official start of potato salad season.  And yeah, fresh berries and probably popsicles too, but the potato salad!  With mayo or without mayo but definitely full of herbs, and probably eaten on the patio.

This one can be enjoyed warm or cool, and is sharp with a zingy vinaigrette and lots of peppery greens.  Potato salad people, unite!

Roasted Potato Salad with Arugula

I had some leftover roasted broccoli and cauliflower hanging around the fridge, so I added it in here — if you’d like to do the same, go right ahead!  Though if you don’t want to bother, there’s no need.


For salad:

  • 2 lbs fingerling potatoes (or baby Yukon golds or red bliss)
  • 1/4 cup olive oil
  • good pinch kosher salt and ground black pepper
  • 1/4 cup chopped fresh dill
  • 2 tablespoons chopped fresh tarragon
  • 3 scallions, thinly sliced
  • a few big handfuls baby arugula

For dressing:

  • 2 tablespoons Dijon mustard
  • 1/4 cup fresh lemon juice
  • 1/4 cup champagne (or white wine) vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


Preheat oven to 375 degrees F.  Line a sheet pan with aluminum foil.

Slice the potatoes in half, lengthwise, or into quarters if yours are on the large side (the pieces should be big-bite-sized), and toss them onto the prepared sheet pan.  Drizzle with olive oil, salt and pepper, and shake to lightly coat.  Roast the potatoes for about 25 minutes, or until golden brown and tender.

While the potatoes cook, make the dressing: combine all ingredients into a jar with a lid, and then shake like the dickens until smooth.

Pour about 3/4 cup dressing into a large bowl, and top with the dill, tarragon and scallion.  Add the warm potatoes, once cooked.  Toss the (still warm) potatoes with the dressing to coat.  (You can do this a few hours ahead of serving, and let the potatoes sit at room temperature, soaking up the dressing.)

As soon as you’re ready to serve, add the arugula and toss the salad to coat with dressing, adding more if necessary.  Enjoy at room temperature (or as leftovers, cold from the fridge).

Serves 4-6.

Posted in Dinner, Salads | 1 Comment

I Think Thursday 5.25.17

Happy long weekend, peepsicles!  The news is utter catastrophe, but the sun has finally graced us with a string of warm and glorious days, and on every block you can almost feel Seattle’s foliage wringing itself out after a (long, wet, and did I mention long?) rainy winter.

Here are your links for the week!

  1. Can we make Watermelon Limesicles this weekend?
  2. Super interesting.
  3. Well, cute.
  4. Craving!
  5. Shoot. Am I still allowed to like cereal?  (Because I still do.)
  6. New eggs, who dis?
  7. I have this sometimes!  It’s weird.
  8. My new favorite cocktail.
  9. Wow.
  10. A longing for Mr. Rogers.
Posted in Recipes | 1 Comment

I Think Thursday 5.18.17

Hello hello, Thursday!  My child has recently decided that 5am is the proper time to wake up for the day, so THAT IS GREAT and also can you pass the coffee please?

Let’s get lost in some links, shall we?

  1. Can we find apricots yet?  Can we make an Apricot & Lavender Galette?
  2. Instagram tips, tricks & hacks. #barelyamillenial
  3. Similarly, Instagram’s “dirty little secrets” – a sad state of affairs.
  4. Hooray for Deb!
  5. My friend made a documentary!
  6. There’s a new And Eat It Too up today!  Are you all caught up?
  7. I ❤️ Ina.
  8. Interesting!
Posted in I Think Thursday, Series | Leave a comment

Roasted Spring Chicken with Radishes & Potatoes (& Green Vinaigrette)

Have you roasted a whole chicken yet?  It’s time.

Knowing how to confidently roast a chicken is up there on the list of essential life skills — you know the one — The Things A Person Should Know.  (You don’t know this list?  Uh oh.  That’s the first thing on the list — know about the list.  …You’ll catch up.)

Actually, knowing how to roast a chicken is right up there with knowing how to launder your own clothes, fix a clogged shower drain, tip appropriately — in fact, pulling a beautifully bronzed, crisp-skinned, whole chicken out of your oven is probably less important than remembering to schedule your own dentist appointments, but, one could argue, more important than proper eyebrow care.  (I see your perfectly-sculpted eyebrow raise, missy — I stand by that statement.)

The great thing about a classic roasted chicken is that, though it looks involved and sophisticated, it’s actually quite simple (and relatively hands-free), so roasting a whole bird is as appropriate for Sunday dinner (or a special Mother’s Day feast!) as it is for the weeknight hustle.

So let’s get roasting!  Springtime is the perfect season to toss a chicken in the oven and play around with bright flavor combinations, like creamy new potatoes, crisp radishes, and a vibrant, herby vinaigrette.

Get out there!  Have no fear!  Snag yourself a (local! free-range!) bird, a mess of herbs, and a fat bunch of radishes, and you’re halfway to dinnertime perfection.

In partnership with Draper Valley Farms.  All opinions are my own.  Thanks for supporting the brands that support Dunk & Crumble!

wait! there’s more…

Posted in Dinner, One Pan & Done, Recipes, sheet pan suppers | 1 Comment

I Think Thursday 4.27.17

Hi! How’s your week going?  It was slated to rain all week in Seattle, but we’ve managed a few bright moments of sun, which have been lovely.  Lots of walks and mini-tantrums upon leaving the swing set at our local playground.

How about some links, eh?

  1. Snagged your market’s rhubarb yet? Try roasting it!
  2. I’m excited to read more of these posts!
  3. Ohhhh man.  This looks… not great?
  4. Scientists, FTW!
  5. My dad is a musician! Check him out.
  6. Speaking of musicians, this is just fantastic.
  7. The lazy person’s guide to saving the world!
  8. Are you all caught up?


Posted in I Think Thursday | 2 Comments

Tender Rhubarb Snack Cake

Sniff sniff, HONK sniff!  I think I’ve officially entered the stage of life where someone in my house is always sick.  Sniffles and coughs and viruses, oh my!  (And Calder’s not even in daycare yet!  Oh dear.)  It’s all terribly glamorous and attractive, yes it is.

But what if rhubarb cake is a cure-all?  Do tender crumb and sweet-tart fruit have healing powers?  What if the soft cake is flecked with dark buckwheat flour, some Greek yogurt, and hints of citrus, too?

I’m going with yes.  (And even if not, a friend I shared this cake with said it “tastes of unicorns,” so at the very least, we’ve got that going for us.)  Join me!

Tender Rhubarb Snack Cake wait! there’s more…

Posted in Breads & Cakes, Breakfast, Recipes, Snacks | 3 Comments

I Think Thursday 4.20.17

Hello and happy Thursday, good people!  After a week of air travel and following a sick baby around with Purell wipes (viral conjunctivitis, hooray!), I’m happy to be back in this space and sharing some LINKS for the weekend:

  1. Thinking this Best Zucchini Bread is a good call just now.
  2. Kinda fun.
  3. Cute!
  4. My Lamb Meatballs from #OnePanAndDone are on Food52!  With spin-off recipes to take you through the week.
  5. I’ve been reading Joy for a long time, and love these posts of hers.
  6. Been really enjoying this site for great printed photos. The square print set is particularly fun.
  7. Would you try it?  I’m thinking I’ll pass.
  8. Well geez.
  9. Cutest crib sheets!
  10. How come I could watch this all day?
Posted in I Think Thursday, Series | Leave a comment

I Think Thursday 4.6.17

Happiest of Thursdays to you!  I’m headed to San Antonio tomorrow for some fun (and a #OnePanAndDone demo!) at the Book Festival — any chance I’ll see you there?

Meanwhile, here are some links for your day:

  1. Need a trusty recipe for charoset (aka apple date walnut salad) this Passover? I’ve got you covered!
  3. Yikes!  Guilty.  I’m going to be better about this.
  4. Even if you’re not into basketball, you have to love Steph Curry (he knows all the words to Moana!).
  5. Plus more James Corden hilarity.
  6. Adding to my to-try list!
  7. But like seriously 😂😂😂 (Also this is why the only thing I want to watch is the Great British Baking Show)
  8. I’ve really been enjoying Ashley’s food videos lately.
  9. I just reorganized my pantry and I FEEL SO MUCH BETTER.
Posted in I Think Thursday, Series | 1 Comment