This isn’t all that profound of a salad, except for the fact that it’s the first dish I’ve blogged from my new house. The chef girl has landed, and she has her very own turquoise, red and white kitchen.
The main colours were there when I moved into the house and just happened to look perfect with all my red kitchen accessories. The kitchenaid looks especially at home, as does my spiffy red colander. I’m settling in – setting up a pantry, determining which drawers will house which utensils, and making the place mine-all-mine.
Dinner tonight was especially nice. I’ve had friends and family over for most of my free evenings, and tonight was the first night that I had all to myself, to indulge in some foodie pampering. One of the local grocery stores has upped the ante at their meat counter, offering tasty-looking, ready-to-go meat, fish and fowl. I picked up a spinach and swiss cheese beef rouladen and made an almost-all-local potato salad as a side. (the same grocery store sells veggies from one of the area Hutterite colonies) Tasty stuff, and pretty much guilt-free, as far as carbon footprints go. Here’s the recipe – adaptable to location, though it obviously tastes best in Southern Alberta.
4-5 small white creamer potatoes
handful of fresh green beans
handful of baby carrots
1/2 cup mayonnaise
2 tbsp grainy mustard
juice of half a lemon
1 tbsp dill
salt & pepper
handful of small dill pickles
Scrub the potatoes and chop them into bite-sized pieces.
Toss the potatoes into boiling water (just enough to cover) and cook for 5 minutes.
Add the carrots and beans to the pot and cook for another 3-5 minutes.
While the veg are cooking, mix the mayo, mustard and seasoning together in a salad bowl.
Slice the pickles into finger-width pieces and add to the dressing.
When the potatoes et al. are finished cooking, drain them and immerse in ice water until cooled.
Add the cooled veg to the dressing and toss to coat.