So the best gal's baby shower is over and I think was enjoyed by all. We barbecued sausages and peppers and onions and ate heaps of my dad's guacamole. There was a big ol' green salad made by a soon-to-be-grandma and hungarian cookies and ice cream from Scoops. We decorated the tables with pinwheels and candles in jars and bowls of popcorn and candy and platters of watermelon. We played bocce ball and flew kites and talked about babies. We lounged in the sun and then visited in the flicker of candle light. It was a nice, nice day.
Oh, and also, there was potato salad - a potato salad that I've been making all summer and thought you might enjoy on this one last big summer weekend. I hope yours is lovely - maybe enjoyed near the beach? Somewhere where the air quality is not hazardous?
Bacon and Chive Potato Salad
makes about 4 generous side servings
1 1/2 pounds red potatoes (about 10 smallish)
2 tablespoons snipped chives
2 tablespoons bac'un bits
dressing:
1/3 cup vegenaise
2 tablespoons apple cider vinegar
2 teaspoons agave nectar
1 1/2 teaspoons dijon mustard
salt and pepper to taste (about 1/4 teaspoon of each suits me fine)
Dice the potatoes into 1/2 inch chunks. In a medium sauce pan, cover them with cold water and a few pinches of salt. Bring to a boil. Reduce to a simmer and cook for about 10 minutes, or until potatoes are tender but not mushy and falling apart. Drain and set aside to cool. Whisk together ingredients for dressing. Place chives and bac'un bits in a large bowl, cover with warm potatoes. Add dressing and toss. Chill for an hour or even overnight before serving either cold or at room temperature.
Happy Three Day Weekend!
