17 May 2016 – 3 eggs – Yukon Gold Potato Salad
21 May 2016 – 3 eggs – Chicken Salad
Yukon Gold Potato Salad
Well, this was not the month for eggs. I had a
slight serious thing for toffee and shortbread this month and neither involve eggs. So this month, my egg supply was used on some pretty amazing savory things.
Summer always has me thinking of potato salad. I did the same thing last year. I really need to get to the local farmers’ markets to find some local red new potatoes. The By-Pass Market in Milton is one of my favorite places because they have excellent, local, new red potatoes – and lots of other amazing local produce. I am always tempted to roast new potatoes because they become sweet (like candy) and we just eat them right off the roasting pan. They are so addictive. So they never seem to make it into potato salad. I know what my future holds – a trip to the By-Pass Market. Ce weekend.
I am a huge fan of chicken salad. I poach chicken breasts in water which I then save and serve to a totally underserving puppy – chicken water is an excellent thing for a pup. I usually make this simple – celery – peeled of course, shallots, Duke’s mayonnaise, a little Dijon mustard, parsley, and, of course, a few boiled eggs. Simple, but so very good.
Will have to do better in June in both the butter usage and egg usage, but I am not thinking it is going to go well. I am still a little off my game, but I will make up for that.
Yes. Yes, I will. You just have to work through things and to me cooking and baking makes me happy.
The right time of year for really small red creamer potatoes is longer than it used to be since most of the farmers’ markets that carry them get them from our local farms in the area. This is great for me because I love these tiny potatoes. When you roast them they almost become candy-like. And I mean that in the best possible way.
Roasted Creamer Potato Salad
To me potato salad is an elusive thing. That makes it sound exotic, like an Indian tiger, but that is not really what I mean. But it is elusive. It is one of those things you have in your head, but that doesn’t mean it is easy to execute.
Again, this is a no-recipe, recipe. If that makes any sense at all – likely not. But sometimes you really do just have to wing it in the kitchen. Trust your gut and your taste buds.
So I love these potatoes roasted and as soon as they came out of the oven, I doused them with rice wine vinegar. I think it is important to do when they are hot – they just soak it up. I did not want a traditional mayonnaise-based potato salad. I had tried that the week before and loved it, but wanted to go in a different direction. So vinegar, lemon juice, lemon zest, Dijon mustard and Italian parsley. I really liked it. It is not your traditional Southern potato salad, but it was really good. Again, just trust your palate. And remember that when you taste hot potatoes, they are going to be different when they are cold. Err on the side of more vinegar while the potatoes are hot. I kid you not. It really works.
Little creamer red potatoes – local and lovely,
We are spoiled living in Florida – even though it’s north Florida. And in the late winter, which for us is, um. – just spring. It hasn’t been all that many weeks ago and the Florida strawberries came in – they were beautiful, perfect, in fact, amazingly cheap. Asparagus comes in next – at least to my mind I really only like it in the spring or late spring, but once it gets over that period I have used it so much that I’m kind of over it.
One of my simple favorites is the tiny red creamer potatoes that are grown locally and sold in the farmers’ market. They are so simply delicious that they take very little to roast them and they are almost sweet when you eat them. I leave them out on the stovetop after roasting. just walk by and get one as I go along making everything else. They rarely last past the day they are made.
Just had a random though – I’m continually on the hunt for a perfect potato salad. Since these are perfect potatoes, why haven’t I tried to come up with that?? Jeez. To the farmers’ market we go.