I've failed as a blogger on a couple of fronts: one, I have been MIA. I blame a July Fourth vacation. Among other things. Two, I have zero pictures of this awesomely delicious and not-so-unhealthy potato salad. This creation was born out of necessity of a potato salad, because I was told, duh, no barbecue is complete without one, even though I'm not a huge fan of your standard 'Murican version. But I just knew there was some way to lighten it up using different ingredients with similar textures. I should have snapped a couple of pictures IMMEDIATELY after it was made (like J-Hay told me to) but of course I didn't because it had been a long night and all I wanted to do was clean up and collapse into bed. Of course the next day was OHMYGOSH so busy and it went straight from the fridge to the patio table and into our guests' bellies. Without a single picture taken. Oops. So, instead of a picture of this DELISH potato salad, you get a buffet of random pictures. So enjoy a rundown of life lately, and go make this dish. Like immediately. Seriously, it’s darn gosh good.
Our vacation hangout. Relaxing, yes. Beautiful, yes. Conducive to writing, no.
My first ever attempt at planting and growing flowers. I've got five types of perennials going on there, and I am SO EXCITED to see them grow. Grow, baby, grow!
Pretty awesome Ford at the Antique Car Show at the Newbury Old Home Day. We had no idea what would entail an "Old Home Day", but we quickly discovered it was kind of like a fair. Sounded good to us!
A common sight at a recent wedding... 80s and 90s music with air guitar solos. Yesssssss, go J-Hay go!
Saw these at Trader Joe's and knew a bouquet had to come home with me... been thinking of you, Jen <3
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Last but most definitely not least, I had the pleasure to celebrate sweet sixteen with my youngest cousin... oh my how the time has flown.
And finally finally, a recipe for you!
not your average potato salad
- 3 lbs small/baby red potatoes
- 4 tablespoons plain fat free greek yogurt
- 8 tablespoons light mayonnaise
- ~3-4 tablespoons mustard aioli
- 1/2 large red onion, chopped
- 2/3 oz container fresh dill, chopped
First, prep your potatoes. You can either quarter or dice them, depending on your preference. Add potatoes to extra large pot, and add cold water until the potatoes are covered by about an inch. Boil potatoes for about 10-15 minutes, until tender. Drain and rinse with cold water to stop cooking. Let cool for about 5-10 minutes.
Add cooled potatoes to extra large bowl. Add all other ingredients and mix well. Cover and place in fridge to cool.
mustard aioli (adapted from how sweet it is)
I made this earlier in the week as a sauce for salmon for dinner. Some people claim this is hard to make. So I was terrified of attempting it. Don't be afraid, friends, it's not that hard.
Add spicy brown mustard, egg yolk, and lemon juice to bowl. Whisk until combined. Then slowly drizzle olive oil into mix and whisk slowly. Keep adding oil slowly, whisking until the oil is combined with mustard mix, and then repeat until the olive oil is gone and everything is combined. Finally, add dijon, salt, and pepper, and mix. Keep in fridge until ready to use. It might separate if not used immediately. If that's the case, whisk mixture again until combined.
- 2 tablespoons spicy brown mustard
- 1 large egg yolk
- 2 teaspoons squeezed lemon juice
- 1/2 cup olive oil
- 2 tablespoons dijon mustard
- pinch salt + pepper
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