Really, I don't have much I want to say today except that Sarah and I made a potato salad this weekend which we quickly declared was The Best Potato Salad We've Ever Had.
Okay, maybe I have a few pictures, too. We had some burgers,
did some cartwheels (more like, As Many As We Could Possibly Do Before Feeling Ill),
tossed around a frisbee,
and laid around like kittens.
But really, the most important thing we did, honestly, was make and eat that potato salad. Okay, fine. Maybe that was second to hanging out with each other. And eating burgers. And doing cartwheels and playing frisbee. And sleeping like kittens. But still. It was darn good.
It was so good I'm tempted to go buy more potatoes right now. Even though it's July 7th. And we're not having a picnic for dinner tonight.
The Best Potato Salad We've Ever Had
adapted by Lisa and Sarah, from The Silver Palate
My favorite foods to make are those which don't depend on exact measurement, but rather require intuition and experimentation. So, as usual, please don't stick to what I've written here. Taste along the way (how could you not?) and adjust to your preference. You're bright. (You certainly will be after making and eating this baby.)
8 red potatoes, washed, peels left on
3 hard boiled eggs*, chopped
1/2 cup mayonnaise
2-4 tablespoons Dijon mustard
2 stalks celery, chopped
1/2-1/4 red onion, diced small
1 or 2 stalks green onion, chopped thin
handful of chopped Italian parsley
splash of white wine vinegar
splash or two of olive oil
salt and lots of fresh ground pepper
Boil potatoes whole in salted water until tender but still firm. Boil eggs as instructed below. In a bowl, stir together diced vegetables with mayonnaise and the rest of the ingredients, except last three ingredients. Roughly chop eggs when they are done. When potatoes are done, slice them roughly and sprinkle still-hot potatoes with vinegar, olive oil, salt and pepper. Mix into mayonnaise mixture.
Eat. Enjoy. Rinse. Repeat.
*Tried and true method: Add cold water to pot with eggs, bring to boil, covered. With pot still covered, turn off heat and set timer for 5-7 minutes (depending on how cooked you like them). Drain, and run cold water over them until to stop cooking and cool eggs. Also, older eggs (i.e., purchased a week ago or so) peel more easily, so plan ahead if you can.