It’s hard to believe that it is July 4th. Where has this year gone? Better yet, when it will it finally stop raining so that we can actually enjoy our summer? Last weekend, our plans for a neighborhood block party were canceled due to the rain, which meant that I spent the entire day on the computer and catching up on past episodes of Penny Dreadful, while B.O.B. Bob spent most of the day cleaning the garage AGAIN, and slowly chipping away at the destruction of the downstairs bathroom. For those of you wondering, the long anticipated construction project is slowly taking over our lives. I feel as if we should be taking bets on how long this project will take. At this point, I’m holding at a solid two years as an estimate. So if you wonder how we’ll be celebrating this holiday, more likely than not it will involve B.O.B. Bob behind closed doors making an entire mess out of what used to be my bathroom, while I spend the day keeping Brenna out of his hair, and perhaps making a few dishes to celebrate our day of independence. I hope you at least have something more enjoyable planned for your holiday than we do, it eventually stops raining, and that you don’t burn yourself or your house down as you play with what may or may not be illegal fireworks.
Ingredients:
- 2 1/2 Pounds Red Potatoes
- 1 Cup Mayonnaise
- 1 Tablespoon Rice Wine Vinegar
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Dried Dill
Directions:
- Wash the potatoes, and cut them into equal sized chunks.
- Place all of the potato chunks into a large cooking pot, and cover with an inch of cold water.
- Boil on high heat for 20 to 25 minutes, or until the potatoes are tender.
- Drain the potatoes.
- Place 1/3 of the potatoes into a large mixing bowl, along with the remaining ingredients.
- Mash the potatoes with a large fork or potato masher until creamy and free of any large lumps.
- Gently fold in the remaining potatoes.
- Refrigerate for several hours before serving.
Suggestions:
- Don’t even bother peeling the potatoes. Remember, this recipe is all about being quick and last minute.
- You can serve this potato salad warm as well as cold. I like it either way.
- There is a decent amount of salt in this recipe; feel free to decrease the amount to 1/2-teaspoon if you are wary of your sodium intake.
Improvements:
- Add fresh herbs to the potato salad.
- Top with crumbled bacon.
Ingredients:
- 2 1/2 Pounds Red Potatoes
- 1 Cup Mayonnaise
- 1 Tablespoon Rice Wine Vinegar
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Dried Dill
Directions:
- Wash the potatoes, and cut them into equal sized chunks.
- Place all of the potato chunks into a large cooking pot, and cover with an inch of cold water.
- Boil on high heat for 20 to 25 minutes, or until the potatoes are tender.
- Drain the potatoes.
- Place 1/3 of the potatoes into a large mixing bowl, along with the remaining ingredients.
- Mash the potatoes with a large fork or potato masher until creamy and free of any large lumps.
- Gently fold in the remaining potatoes.
- Refrigerate for several hours before serving.
