Potato Salad



On Long Island, every Memorial day is an extensive air show at Jones Beach. I've never gone. This year is my first year going! It however requires being at the beach all day. You have to get there early to get a good spot and then stay until about 3 or 4 when the show is over. I enjoyed the show greatly.

That being said, its required to bring your own food unless you want to spend money at all the food stands.  I I did not want to buy processed food nor bring processed food. We hit up the supermarket and our cookbooks the night before. We bought tons of fruit, peaches, strawberries, blueberries, cherries, grapes and peppers to munch on. We made homemade roasted red pepper hummus, homemade fresh squeezed lemonade and homemade potato salad. Nothing contained chemicals which was what we were looking for. The only thing that contained sugar was the lemonade. To be honest, it was my first time making it, I didn't want to screw around with it by adding honey or maple syrup after hand squeezing 20 lemons! Next time I will. I wasn't too thrilled with the hummus this time around either, it wasn't creamy. I want to play around with those recipes and then once I feel satisfied with them, I'll put them up! I am however thrilled with the potato salad! No mayo involved! It's a great summer recipe and will be used often in our household.




Potato Salad with Herbs and Grilled Summer Squash (Cooking Light through the Seasons)

Salad:

2 lbs small red potatoes

3/4 lbs yellow squash, cut lengthwise into 1/2 inch slices

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Dressing:

1/3 cup chopped fresh chives

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh tarragon

1/4 teaspoon grated lemon rind

3 tablespoons fresh lemon juice

2 tablespoons water

2 tablespoons extra virgin olive oil

2 tablespoons finely chopped cornichons (I used 1 tablespoon drained capers)

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper




1. preheat grill to med high heat

2. put potatoes in pot, fill with water, bring to boil. Reduce heat to simmer. Cook until potatoes are tender. (About 18 minutes) Drain the water and cut potatoes into quarters

3. Coat squash with salt and pepper and grill. Grill until brown or tender. (about two minutes on each side). Add to potatoes

4. Combine all ingredients for dressing in bowl. Pour dressing over potatoes and squash. Toss until all ingredients are covered. May serve warm or cold.









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