I warned you a few days ago, this was not going to be my most creative week of cooking. I was feeling very uninspired while attempting to find recipes that appealed to me but would also not end in the garbage disposal. I hate seeing food go in there. The wasted food, the wasted money, the wasted time in preparation. I guess that’s why family cooking ultimately devolves into kid friendly meals. Perhaps I should be a little bit pleased that our girls have more tolerant palates than most of their peers. I really don’t know too many American teens who can put away a bottle of Sriracha sauce as my two can. Pardon me as I turn around to pat myself on the back.
Ahem. Back from that private moment. This was last night’s dinner. I don’t need to explain the main protein, aside from reporting that when I purchase hot dogs, they need to be the “skin on” variety for Joe. He likes the snap, and I can’t blame him. I mean, snappy food, it’s a good thing in my book too. Like popcorn. In case they don’t carry the green vegetable where you live, it’s broccolini, also known as baby broccoli, and not to be confused with broccoli rabe. I love both of those green vegetables although broccoli rabe falls into the category of things I’ve learned I can’t expect them there young folk to enjoy. Ever. Give them about 20 years and they’ll be dreaming about coming over to my house for dinner and a big plate of broccoli rabe, maybe with some cannellini beans mixed in. I can dream too.
Those little potato bites are Russian fingerling potatoes which is one of my favorite varieties. I prepared them as a hot potato salad, a simple recipe. I cooked the potatoes whole until they were fork tender and cut them into somewhat uneven pieces. That was NOT my objective, by the way. Then I mixed a 1/3 cup of good quality olive oil with the juice from a lemon until it reached a nice balance of acidity. Look, I know that’s not a precise direction, but every lemon squeezes out a different amount of juice, every olive oil has a different flavor and bite, and every lemon has varying degrees of lemony-ness. If I gave you precise measurements you’d have to adjust to taste anyhow, so why not start by doing that?
Finally, I mixed salt and pepper (to taste again) into the olive oil and lemon, plus 3-4 thinly sliced cloves of garlic. I poured all of that over the warm, cut-up potatoes and mixed it together. I wish there were leftovers I could have now as I write this. Try it yourself sometime this summer as an alternative to the classic, mayonnaise based potato salad. It’s a nice alternative. And if you have any diners who are allergic to eggs, this is the recipe for you.
PS – this hot potato salad can also be prepared with small red potatoes. It’s your choice to leave the skin on or peel them, but as long as the skins are thin, I say why bother doing the work?