our apartment building is pretty teeny, maybe 10 apartments in the whole building. i suppose i could just count the mailboxes one day to actually know how many apartments are in the complex. but i'm lazy and the mystery is more appealing than the reality. right, i don't have issues. hmmmm.
anyway, our unspoken resident advisor, barry, came around about 3pm on saturday and reminded us of a bbq, that we (well in all actuality, I had) forgotten was set to occur in about 2 hours. of course after the last bbq in which barry procured a 50 year-old bottle of japanese liquor that was 200 proof to share with the group, we just couldn't say no.
again since i'm lazy i wanted to make something from ingredients we had on hand. since potato salad is THE american bbq staple, i opted for that. after a quick call to mom about how long to cook potatoes to keep that bite that is quintessential for potato salad and not get mush, ie. mashed potatoes, i was set to go.
chop 1.5 lbs baby red skin potatoes into quarters, drop into a largish pot of cold water that has been salted generously. cover the pot and bring to a boil. only let these little baby potatoes boil for about 5 minutes. trust me, if you keep 'em going, you'll get mashed potatoes.
also boil about 2 inches of water in a smallish pot covered. add 2 eggs, continue to boil for 3 minutes. turn off the heat and let it sit for 20 minutes. keep pot covered. this will make perfect hard-boiled eggs every damn time. its great to have something to rely on don't you think?
look at those little lovelies, aren't they the cutest?
drain your potatoes, spread them in 2 even layers on large plates and put them and the eggs into the fridge to cool for about 30 minutes or so.
while you wait for your potatoes and eggs to cool, gather your ingredients for your dressing.
*WARNING: i am NOT a mayo person, in fact i am a mayo hater. always have been, always will be. so this potato salad recipe is mayoless. please humor me, deal with it and try this potato salad recipe. it really was quite tasty*
alright, dressing ingredients:
1/2 cup plain low-fat yogurt
1/3 cup low-fat sour cream
4 celery stalks, diced
zest of half a lemon
2 TB fresh lemon juice
1/2 diced shallot
1 teaspoon salt
1/2 teaspoon pepper
mix all this together, add cooled diced potatoes and eggs to get the final result:
i probably added another 1/4 teaspoon of salt and a few dashes of pepper to get it just to my liking. and husband suggested another 10 minute chill in the fridge which made it just right.
next time, ditch the mayo, and go for this. your friends will love it.
anyway, our unspoken resident advisor, barry, came around about 3pm on saturday and reminded us of a bbq, that we (well in all actuality, I had) forgotten was set to occur in about 2 hours. of course after the last bbq in which barry procured a 50 year-old bottle of japanese liquor that was 200 proof to share with the group, we just couldn't say no.
again since i'm lazy i wanted to make something from ingredients we had on hand. since potato salad is THE american bbq staple, i opted for that. after a quick call to mom about how long to cook potatoes to keep that bite that is quintessential for potato salad and not get mush, ie. mashed potatoes, i was set to go.
chop 1.5 lbs baby red skin potatoes into quarters, drop into a largish pot of cold water that has been salted generously. cover the pot and bring to a boil. only let these little baby potatoes boil for about 5 minutes. trust me, if you keep 'em going, you'll get mashed potatoes.
also boil about 2 inches of water in a smallish pot covered. add 2 eggs, continue to boil for 3 minutes. turn off the heat and let it sit for 20 minutes. keep pot covered. this will make perfect hard-boiled eggs every damn time. its great to have something to rely on don't you think?
look at those little lovelies, aren't they the cutest?
drain your potatoes, spread them in 2 even layers on large plates and put them and the eggs into the fridge to cool for about 30 minutes or so.
while you wait for your potatoes and eggs to cool, gather your ingredients for your dressing.*WARNING: i am NOT a mayo person, in fact i am a mayo hater. always have been, always will be. so this potato salad recipe is mayoless. please humor me, deal with it and try this potato salad recipe. it really was quite tasty*
alright, dressing ingredients:
1/2 cup plain low-fat yogurt1/3 cup low-fat sour cream
4 celery stalks, diced
zest of half a lemon
2 TB fresh lemon juice
1/2 diced shallot
1 teaspoon salt
1/2 teaspoon pepper
mix all this together, add cooled diced potatoes and eggs to get the final result:
i probably added another 1/4 teaspoon of salt and a few dashes of pepper to get it just to my liking. and husband suggested another 10 minute chill in the fridge which made it just right.next time, ditch the mayo, and go for this. your friends will love it.
Comments
Post a Comment