Even though you’ve already gotten the L.L. Bean Fall Catalog.
Even though you are already trolling Pinterest for pumpkin-scapes and evergreen wreaths!
(don’t lie, you know you are)
Even though the back to school section at Target is already all picked over. . . .
It’s Still SUMMER !!!
I know. You need to be prepared. You need to be ahead of the game. Well, I guess since you already have all of those other folks getting you ready for sweater-wearing and lunch-box-packing, you won’t mind if I stay a little bit more. . . in the moment? It IS still summer. And I’m going to keep writing about summer. Until it’s not.
Don’t you love summer?
I already gave you my lemonade recipe (even just typing that makes me want to drive to the store and fill a bag with lemons!), and really, that lemonade is just the most summery of all things. But it’s not the only summer recipe I’ve got up my sleeve. For this little mini-series, this little still-summer-series, I might give you a recipe, or some pretty summer pictures, or maybe just an idea for hanging on to the warm wonder of these high summer days.
I’m making potato salad for dinner tonight. Why is that summery? I honestly have no idea. I mean, you do serve it cold, but you have to boil water and deal with hot potatoes and boiled eggs. Hmm. I don’t know. But I know I never make it in the winter! I know potato salad is not romantic or poetic but it is a summer staple (around here anyway).
Would you like to see my recipe?
You have realized by now that my recipes are a little, uh, inexact? If you really just have no idea what you are doing in the kitchen – you are going to have a hard time with a recipe from me. It’s not that the recipes are hard or even complicated – they are almost always super easy – you’ll just have to be able to use your own cooking judgement to a certain extent. If you cook for your family semi-regularly – you’ll be fine. Promise.
2 lbs. small red potatoes (or your choice of potatoes that don’t fall apart when you boil them)
2 or 3 hard boiled eggs (i put them in the water with the potatoes)
2 or 3 T very finely diced red onion
2 or 3 T very finely snipped chives ( i hold them in a tight bunch and snip, snip, snip, with my scissors – i don’t have any tonight – but usually do)
Dijon Mustard, Salt , Pepper, to taste
First things first. . .
This is pretty straight forward. Quarter the potatoes and boil them. You can save time (and extra steam in the kitchen) by putting the eggs right in with the potatoes. The eggs need to boil for 10 minutes and if your potatoes are the right size and fairly uniform – they’ll be done at the same time.
Give them all a rinse with a lot of cold water. Peel and dice up the eggs.
When the potatoes have cooled a bit, add mayo and the rest of the ingredients. I used a slightly heaping half cup of mayo, and 2 tsp. of mustard. I’ve never measured those before but I did this time so that I could tell you. Those quantities are fine but not a rule. . .
Stir it all gently – or you will have nicely flavored, cold, mashed potatoes. . .
Here you go!
That’s it. Enjoy! We are having this with BBQ pulled chicken (crockpot) tonight. Maybe some corn on the cob! That’s summery!!
What is your favorite summer dinner? I confess to feeling very lazy abut cooking in the summer. It has to be fast and easy. What do you suggest?
And how do you feel about the onslaught of Fall advertising this early in the year?