A Little Bite of Summer

5 May

Summer time. Officially it does not start until Memorial Day rolls around but this past weekend’s 90 degree temperatures and DC style humidity have put me in full on Summer mode. I went to the pool, spent the weekend in shorts, sundresses and sandals and  indulged in a little summer time comida in the form of potato salad. Potato salad is not exactly full of seasonal ingredients but something about it just screams summer to me.

The version Rob and I whipped up this weekend, out of the William Sonoma San Francisco cookbook, was awesome. Classic picnic-table potato salad kicked up a notch (or three) with tons of fresh herbs, capers and whole grain mustard. This will definitely be the recipe I reach for those summer bbqs this year.

Gordon’s Red Potato Salad with Whole-Grain Mustard Dressing

2 lb small round red skinned potatoes, quartered
Fine sea salt and freshly ground pepper
1/2 cup homemade or store bought mayonnaise
1/2 cup chopped fresh flat leaf Italian parsley
1 1/2 tablespoons chopped fresh tarragon
2 tablespoons chopped capers
1/4 large red onion, thinly sliced
1 tablespoon whole grain mustard
1 1/2 teaspoons Dijon mustard

1. In  a large pot, combine the potatoes with water to cover by 1 inch. Salt the water, place over high heat, and bring to a boil. Reduce the heat to medium and simmer gently, uncovered, until the potatoes are just tender when pierced with the tip of a knife, about ten minutes.

2. While the potatoes are cooking, in a large bowl, combine the mayonnaise, parsley, tarragon, capers, onion, whole grain and Dijon mustards, 1/2 teaspoon salt and 2 tablespoons water. Whisk to blend, then season to taste with pepper.

3. Drain the potatoes and immediately add them to the dressing. Toss well to coat evenly, then let cool to room temperature. Cover and refrigerate until chilled. Thin the dressing at serving time with a little water if needed.

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