Sweet baby jesus you guys. I finally, finally got DISQUS (the comment platform) to work on my new site. I seriously teared up with joy when I saw it was finally working. This has been a giant source of frustration over the last week and I am so, so, so incredibly elated it's finally working. Now I can share posts! Gah! Why did I switch hosts again??
Now to the good stuff. If there's one thing that sings "Summer!" for me, it might just have to be...potato salad. Is that weird? My dad had the rare ability to make the most rockin' potato salad around (for some reason I only recall it's existence around warmer temperatures) and I feel like I might have (fingers crossed) inherited said gift from him.
Some people might be all like, "It's potato salad, big whoop. Anyone can whip up a potato salad!" I beg to differ. And in a few short words, I'll tell you why. Most potato salad is either soaking in way too much liquid or is as dry as a bone. Sometimes it's completely lacking in flavor. More often than not, it's mostly just a whole lotta mayonnaise with some mushy potatoes and a little veggies thrown in just so you know you're not just consuming a potato and mayonnaise smoothie...yep, in my experience most potato salad straight-up sucks.
I won't even discuss store-bought potato salad. I just won't.
Stop eating potato and mayonnaise smoothies. I've come to save you from the potato salads that haunt your dreams. I'd like to start off by noting that this salad is completely mayo-free. Instead, it's dressed in a beautiful herbed olive oil and fresh lemon juice dressing. Tender baby red potatoes, crunchy celery, tart capers, salty Kalamata olives, and juicy cherry tomatoes mingle with fresh basil and parsley to make the truly simplest and most lovely potato salad you've ever had.
Italian Potato Salad
- 3 lbs. baby red potatoes, unpeeled and quartered or halved
- 1 cup cherry tomatoes, halved
- 6 celery stalks, sliced
- 3 Tbsp. capers, drained
- 1 small red onion, halved and thinly sliced
- 16 pitted Kalamata olives, halved
- 1/4 cup fresh basil, chiffonade
- 1/4 cup fresh parsley, chiffonade
- 1/4 cup extra-virgin olive oil
- 1 large lemon, juiced
- 1 tsp. dried Italian herb seasoning
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
Start by bringing a very large pot of salted water to a boil over high heat. Meanwhile wash and scrub the potatoes of any dirt. If the potatoes are on the larger side, cut or quarter them. Once the water reaches a rapid boil, add the potatoes. Boil for about 20 minutes, until tender when pierced with a fork. Strain and set aside.
While the potatoes boil, prep the remaining salad ingredients. Add them all to a very large serving bowl and combine.
To make the dressing, simply combine all the ingredients in small bowl or measuring cup and whisk well.
Add the boiled potatoes to the large serving bowl and combine with the tomato/celery/olive mixture. Pour the dressing over it all and mix again, until well coated.
Serve warm or cold!
We saw MGMT in concert yesterday. Can you believe they came all the way up to Alaska?! I'll share a video on Instagram! I am not a concert person and never, ever will be. It's just not my bag. I like my personal space...and not being smoked on. Someone threw up right next to me and if I want to go to a bathroom so disgusting I have to hover-pee, I'll go to the state fair. *shudder* I just chanted, "Go to your happy place...go to your happy place..." all night. Why am I such an old, grumpy lady?!
German Word of The Day:
Potato --> Kartoffel (pronounced: car-toffel) I know I've shared this one before but for some strange reason, it's one of my favorite German words!
Good Deed of The Day:
Simply wish everyone you come in contact to happiness (in your head, don't want people thinking you're crazy). Smile, and be happy!