Vacation Day Six - We Have A Winner

 

I realize that it is only July 6th but the winner and champion of our favorite potato salad is ...Caesar Potato Salad with Sugar Snap Peas. The recipe from Bon Appetit. I used Snow Peas in place of the Sugar Snap Peas. The recipe was simple to make and I cut the recipe in half and we had just enough. The dressing was perfect.

And to go along with the potato salad we had BLTs. There was a post from Bishops this weekend on Facebook about the tomatoes which were being sold at Bishops. The first thing that popped into my mind was BLT.  I picked up a loaf of Multi-Grain Bread along with the tomatoes at Bishops and it was a superb dinner.

I especially wanted an easy dinner for tonight after last night's shenanigans on our deck. At 2AM some pesky raccoons were having quite a lot of fun. And I do curse in this video. I am sorry but they busted 2 new hummingbird feeders!

This Is Our House Potato Salad

I was planning on trying out a few Potato Salad recipes this summer to find the one we liked the best. Well, I did not get very far in my search. Caesar Potato Salad with Sugar Snap Peas is our winner. The dressing is so good. The salad is very photogenic, not that it should matter, but you do want your food to look appetizing. The recipe is from Bon Appetit. I of course did not add garlic.

Ingredients-
1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
8 ounces trimmed sugar snap peas
1 bunch radishes, trimmed, sliced
1/2 small red onion, thinly sliced
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup freshly grated Parmesan cheese

Method-
Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, about 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion.

Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.