We had a barbecue today, complete with guests, in honor of father’s day. Alex had to work all weekend last week so we celebrated today. I of course got very nervous and made too much food and worried too much, but I ended up calming down in time to relax and enjoy my family. It was a very good day and I am very tired now. Polly has a friend spending the night and it is nice to hear them giggling together in her room. I made this potato salad today that I found on epicurious. com. You can serve it warm or cold. I didn’t bother soaking the onions and I used Baby red potatoes because that’s what I had. They didn’t need to be peeled. I also added extra lemon juice and dill because I like to play around with things. It was a big hit.
WARM POTATO SALAD WITH LEMON AND DILL
Soaking the red onion in cold water mellows its strong flavor.
Active time: 15 min Start to finish: 40 min
2 lb small yellow-fleshed potatoes such as Yukon Gold
1 small red onion, finely chopped (1/3 cup)
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 cup sour cream
1/3 cup mayonnaise
1/4 cup chopped fresh dill
Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Reserve 1/4 cup cooking water, then drain potatoes in a colander.
While potatoes are boiling, soak onion in cold water 15 minutes, then drain in a sieve and pat dry.
When potatoes are just cool enough to handle, peel and quarter, then toss with lemon juice and salt in a large bowl.
Whisk together onion, sour cream, mayonnaise, dill, and reserved cooking water in a bowl until blended. Whisk in salt and pepper to taste, then add to potatoes and toss to coat. Serve warm.
Makes 4 to 6 servings.