So, I’m pretty famous for my potato salad, but normally I make my Southern German (Bavarian or Swabian variety). Today, I thought I’d try a new and different kind for the BBQ that I am going to: French-style Herb Potato and Egg Salad. A little sweet, a little dill, very herby and turned out really really well, for a recipe that I made up on the fly. The eggs are semi-soft boiled (“7 minute eggs”) so their yolks actually mix well into the dressing, making it very creamy.
Ah, spuds. Potatoes. Those super versatile, no one is ever the same, full of carbs, but still ever so delicious bundles of goodness. I seem to have s number of different kind in my pantry and fridge right now, so I thought I would do a small series on their versatility. First up: a new version of the baked potato called a Shingled Potato Bake. Simple (just peel, cut, oil and bake) and yummy. Best done with starchy potatoes like Idaho / Russets. Great to accompany a roast on a Sunday.
There is something very comforting about potatoes. So simple, so homey. But you can easily dress them up too, and that is what this recipe does: moves them from comfort potatoes to “cool looking special occasion potatoes”. They are tiny (about the size of a large marble, or a quarter). If you can’t find them at a farmer’s market, they also sell them in 1 pound nets at Trader Joes. Add shallot, thyme, lemon and salt/pepper to some butter, and voila. Yummy. And comforting.