Anyway, getting back to my dread...our office here decided to have a pot luck lunch for a training seminar recently. I was out of town the weekend before and had NO IDEA what I would be bringing. My indecision left me powerless; one minute I thought to bring dessert, the next minute it was pesto pasta salad (an idea I nixed due to the fact I was convinced it would cost at least $52 or more in ingredients...2 cups of basil packed, that must be 10 or 20 little packages at $2 a pop, right???).
Inspiration hit the day before the pot luck, and the day I would be traveling home...I was watching "Giada at Home" and she made the easiest, most beautiful Italian potato salad. That was all I had to see, I would make potato salad, just not Giada's potato salad. Mine is based off a recipe from my sister (she makes a baked potato potato salad, its awesome) and a herb dip recipe I use of Ina Garten's (BTW, if you are ever searching FoodNetork for recipes and Ina pops up as an option, use that recipe...oddly simple with the right amount of prep and always delicious).
Here's the recipe:
Dill Potato Salad
about 4 lbs New Potatoes (scrubbed)
4 Tbs Fresh Dill (finely chopped)
2 to 3 Tbs Fresh Parsley (finely chopped)
4 to 5 scallions (chopped, to include the white bits)
1 to 2 tsp Salt (or to taste)
about 2 tsp Fresh Ground Pepper (or to taste)
1/3 c Mayo (may need a little more or a little less depending on the consistency of the dressing)
1/2 c Plain Greek yogurt
6 to 8 strips of bacon
Start by boiling your cleaned potatoes until they are cooked through but still firm about 20 to 30 min., drain and let them cool a bit. Start frying the bacon in about inch long pieces for larger bacon bits, trimming some of the excess fat off. Once the bacon is done, drain the bits in a paper towel and let cool. For the dressing, combine the: yogurt, mayo, salt and pepper, whisk together. Add the scallions, dill and parsley to the dressing whisking gently and set dressing aside. Cube the potatoes in small bite size pieces leaving the skins on. Place the cubed potatoes in a bowl and let cool for a few minutes more. Take the dressing and add 3/4 of the bacon bits to the dressing, whisking it together gently. Keep the remainder of the bacon for garnish at the end. Combine the dressing with the potatoes stirring gently so the potatoes don't break up too much. Top off potato salad with the rest of the bacon bits and some extra chopped dill and parsley to give it color.
Needles to say, the day of the potluck this potato salad was a big hit, with only one small scoop full left at the end. My cooking ego was happy. Maybe I will even bring my chorizo breakfast dish one morning for these people...maybe. ;-)
Enjoy the foods of your labor...cook on my friends.
(how's that for a tag line...anything working for you guys yet??? Comments appreciated. :-) )