I hope you all had a marvelous Fourth of July filled with sunshine, patriotism, and something good on the grill. Webb, Ernie and I walked far into Golden Gate Park to meet up with friends in a sunny, spacious and secluded corner of the park. We had a barbecue, lots of food, blankets and games, and it was awesome! Summed up via-Instagram right here:
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| The hat on the bottom right cracked me up. 'Merica. |
It's been a while since I posted a recipe, but this past Fourth I made a potato salad that was gobbled up pretty quickly and decided it must be good enough to share. Someone even said it was the "best potato salad ever", so wouldn't you be happy to know it's also healthy? Health-ier, I guess, than your usual potato salad covered in mayo. Yes, I attempted a non-mayo potato salad, and with inspiration from a few recipes online, ended up with this. Enjoy!
Makes a large serving bowl of salad, enough for 8 or so to have a big scoop (approximate)
3 lbs. Small Red Potatoes
5 tblsp. Chopped Fresh Dill (no stems)
2 Lemons (use both zest and juice)
2.5 oz Red Wine Vinegar
1/3 cup Good Olive Oil
1 Bunch Scallions (green onions)
6 slices of bacon (or something equally crunchy and salty for a veg version)
Salt & Pepper to taste
Method:
1. Scrub potatoes and boil in water until a fork pierces through easily, about 10 minutes. Drain, cool, and quarter, leaving on skins.
2. Meanwhile, mix the dill, lemon juice & zest, vinegar, olive oil and (lastly) scallions in a large mixing bowl.
3. Bake 6 slices of bacon in a 400 degree oven for 4 minutes so that it's closer to crispy than soft. Pat dry with a paper towel.
4. Mix the cooked and chopped potatoes with the mixture in the large mixture bowl. When the potatoes are evenly coated, rip and crumble the bacon into the bowl and give the salad a few spins to distribute.
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| In a patriotic mixing bowl. |
Voila! Can be eaten hot, room temp, or cold at a barbecue near you this summer :)
