Souper Tuesday: Herbed Potato Salad
It’s been a long time since I’ve written a Souper Tuesday post. It’s been hard to find time to write lately. It’s been almost harder to find time to cook.
While summer is a great time for lots of things (flip flops, popsicles, the beach), cooking is not one of them.
Noah has swim team practice every night at 5:00, which means we are at the pool every night until at least 6:00. Rory usually declares “dry clothes!” by 5:30, and spends the rest of practice sitting on a towel eating anything he can find in the pool bag and depositing trash in the “bardage can,” a new hobby of his. (When I write an end-0f-summer post wondering how I’ve gained five pounds, remind me that I joined Rory in binging on bunny crackers every weekday from 5:30-6:oo.)
Noah, on the other hand, has to be dragged from the pool almost every night. Not dragged in that “requiring a lifeguard with a floatation device” sort of way, thankfully, though it usually involves almost as much crying. While he still has the occasional practice meltdown (those butterfly legs are particularly vexing), he’d paddle aimlessly for hours on end. Shallow end, deep end, baby pool – it doesn’t matter. If he can submerge himself, he’s happy.
The rest of us, on the other hand, only have so much patience for the pool. By 6:00, Rory has run out of snacks, and I’m anxious to get home and get the long march to bedtime started. First there’s the fight to get Noah out of the water, then the borderline inappropriate nudity as he dawdles changing his clothes beside the pool. More scavenging for snacks, and finally the slow trudge out to the hot car.
By the time we get home, there is no time for fancy dinner. No time for squeezing tofu dry. No time for chopping or roasting. I have no energy, either. And really, who wants to heat up the kitchen running the oven on a 95 degree day?
So for the last few weeks, our dinners have looked like this: Egg salad sandwiches. Tuna melts. Veggie burgers. Spaghetti and (vegetarian) meatballs. Scrambled eggs. Smoothies. Carrot sticks, corn on the cob, and a never-ending pile of watermelon (the kids could eat it all day long, and frankly, so could I). Fine, but nothing worth writing home about.
But – thanks to practice being cancelled due to thunder – one day last week I did make something that almost everyone liked: Herbed Potato Salad. Seeing as the 4th of July is right around the corner, and potato salad is almost as American as apple pie (unless, I suppose, it’s German potato salad, but you know what I mean), I thought I’d share this recipe with you.
It seems like everyone has a potato salad recipe they swear by. My old standby included green peas and dill. It was good, but this is my new go-to. Last week, it was especially gratifying because I got to use potatoes from the farmer’s market and chives, parsley and basil I grew in my own backyard (supplemented with basil my mother-in-law is growing more successfully in her yard).
I’m also kind of obsessed with having hard-boiled eggs in my potato salad. It’s like the culinary love child of my two favorite mayonnaise-based salads.
Anyway, if you like potato salad, this is definitely one to try.
- 12 small to medium red creamer potatoes, new potatoes or Yukon Golds (I used a mix, including some purple ones that added color)
- 5 hard-cooked eggs, chopped
- 1 small white onion, diced
- 2/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/3 cup each chopped fresh basil, chives and flat-leaf parsley
- 2 sprigs fresh thyme, chopped (I didn’t have this)
- 1/2 teaspoon salt
- Freshly ground black pepper
1. Place potatoes in a pan of cold water to cover. Bring to a boil. Cook 20 minutes or until just tender. Drain, let cool and peel (skins will rub off easily).
2. Chop potatoes; place in bowl. Add remaining ingredients. Stir gently.
Makes 6 cups; serves 10.