The menu will include grilled lamb chops and kabob. On the side we'll have a nice potato salad, green bean and feta salad, and sliced fresh tomatoes. For dessert, strawberry shortcake with homemade vanilla ice cream - what a treat! We'll wash it all down with lemonade, beer, and red wine.
Here's the recipe for the potato salad:
Herbed Potato Salad
3 pounds small red potatoes
Coarse salt
3 tablespoons white wine vinegar
2 garlic cloves, minced
1 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good extra-virgin olive oil
1/2 cup green onion, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup good mayonnaise
Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 15 to 20 minutes, until the potatoes are tender but firm. Drain the potatoes. Meanwhile, in a small bowl, whisk together the wine vinegar, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Gradually whisk in the olive oil to make an emulsion. Set aside.
When the potatoes are cool enough to handle, cut them into quarters. Put the cut potatoes in a large bowl and moisten with some dressing. Add the green onion, tarragon, dill and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Add more dressing to moisten and stir in the 1/2 cup mayonnaise. Serve cold or at room temperature.
Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 15 to 20 minutes, until the potatoes are tender but firm. Drain the potatoes. Meanwhile, in a small bowl, whisk together the wine vinegar, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Gradually whisk in the olive oil to make an emulsion. Set aside.
When the potatoes are cool enough to handle, cut them into quarters. Put the cut potatoes in a large bowl and moisten with some dressing. Add the green onion, tarragon, dill and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Add more dressing to moisten and stir in the 1/2 cup mayonnaise. Serve cold or at room temperature.
Have a wonderful holiday weekend!
No comments:
Post a Comment