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Hometown Recipes Lighter Side of flavor This week American Profile presents two recipes that are perfect for a light supper. Serve these dishes with hearty whole-grain rolls or bread and a fruit dessert, for a nutritious meal thus frill of flavor. Tangy Warm Potato Salad with Bacon and Sun-Dried Tomatoes is not the usual may onnaise-drenched potato salad. "Applewood bacon, sun-dried tomatoes and chopped red onions give this salad a distinctive flair,” says Michaela Rosenthal of Woodland Hills, Calif., who submitted the recipe. Rosenthal's salad pairs well with Laura Fre nch's Salmon with Savory Seafood Rub. “My husband is a seafood lover. He discovered this quick, easy meal one night when lie was in charge of our entree,” says the Napoleon, Ohio, resident. As always, American Profile looks forward to receiving your recipes and sharing them with our millions of readers across the nation. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Home town Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned, Text the word FOOD to 95763 for tasty American Profile recipes sent to your cell phone three times each week. Search our recipe database from anywhere -even the grocery store. $9.99/mo. Standard text messaging rates or other charges may apply. Full terms and conditions at terms omencanprofile.com RECIPE: I & P Ife j Michaela Rosenthal V W < ' M * s Pfofijt High CottffS® RECIPE: mg* ■ m L 'JH f JpM \ jar Mlli l ft- jf;\ j j ' : 'Wm Tangy Warm Potato Salad Salmon with Savory Seafood Rub jßmatHigh Cotton f Styling & Photography Tangy Warm Potato Salad with Bacon and Sun-Dried Tomatoes 3 pounds small new potatoes (about 2-inch diameter), scrubbed I teaspoon salt /% pound applewood smoked bacon, diced I'/i cups finely chopped red onions 1. Place potatoes in large stockpot and cover with water. Add salt. Bring to a boil; reduce heat and simmer, uncovered, until potatoes are tender, 25 to 35 minutes. Drain. Slice each potato into 3 pieces (about 16-inch thick). Place in a large bowl. 2. Heat a large skillet over medium-high heat Add bacon and cook until almost crisp. Remove from heat and stir in onions, tomatoes, mustard and garlic. 3. Pour bacon mixture over potatoes while they are still hot; add parsley and vinegar. Toss gently to coat. Season with addi tional salt and pepper. 4. Let stand 15 minutes to absorb flavors. Serve warm or at room temperature. Serves 12. Tips From Our Test Kitchen: Use a rubber spatula to toss potatoes to prevent them from breaking apart. fmmwwm Laura Frerich Napoleon, Ohio 'A cup diced oil-packed, sun-dried tomatoes, drained 1 tablespoon whole grain mustard 2 garlic cloves, minced /a cup chopped parsley '/) cup cider vinegar Coarsely ground black pepper Salmon with Savory Seafood Rub 4 (6-ounce) salmon fillets, rinsed and patted dry 2 tablespoons olive oil I tablespoon dark brown sugar i teaspoon dry mustard i teaspoon chili powder I teaspoon ground cumin 1. Place salmon on a foil-lined baking sheet. Spoon olive oil evenly over all. 2. Combine brown sugar, dry mustard, chili powder and cumin; mix well. Sprin kle over salmon; press down to allow the spices to adhere. Refrigerate at least 30 minutes to overnight. 3. Preheat oven to 400 F. If salmon has been refrigerated 30 minutes, bake 8 to 10 minutes, or until opaque in the center. If refrigerated overnight, bake 10 to 12 minutes, or until opaque in the center. Do not overcook. Serves 4. Tips From Our Test Kitchen: It’s important to pat the fillets dry. Oth erwise, the oil and seasonings will not adhere properly to the fish.