Our current living arrangements are what you might call cramped. We’re bunking down for the next six to nine months in a 36 foot Fifth Wheel, affectionately called Mabel by friends and relatives. Mabel is a pretty gal, but 350 square feet of space (and 3 feet square of actual dedicated cooking hot spots) is challenging. I’m not complaining, because we’re remodeling a house, and I knew what I was getting into, but I wanted to let you know what I’m up against. I believe it’s good for people to shake things up a bit, every so often, because it stirs the creative juices. It helps me think of new ways to make food taste good. Just because we’re living small doesn’t mean we can’t eat well, right?
It also doesn’t mean that we are simply opening cans and ordering take out. You only go around once. You ought to enjoy life while you’re doing it!
This potato salad brings into play a grill (an absolute necessity in life!), and a few fresh veggies. It’s amazing what you can do with herbs, a bright vinegar, and good ingredients. Nestle this potato salad up to any sort of protein you prefer, but I think salmon, halibut, and chicken are good matches.
1 24 oz bag baby Yukon Gold potatoes, washed, dried, and pierced with a fork
1 bunch radishes, washed, trimmed and quartered
3 T fresh tarragon, leaves stripped from stems, chopped
1 ear fresh corn (cooked) or 1 cup frozen kernels, defrosted
Note: if using fresh corn, cut from cob and cut into 1 inch sections
4 T extra virgin olive oil
1/2 T Kosher salt
2 T white wine vinegar
salt and pepper to taste
Toss potatoes in bowl with 2 T oil and sprinkle with Kosher, or other coarse, large-grained salt. Place in center of large square of heavy duty aluminum foil and wrap tightly. Grill on upper rack for 45 minutes. Open foil and let cool to the touch. Cut into quarters.
Combine radishes, tarragon leaves and corn in large bowl. Add potatoes and toss with remaining 2 T oil and vinegar. Salt and pepper to taste. Serve at room temperature.
When I shared this recipe with Stephanie Davis, Certified Sommelier, she recalled a refreshing Greek white wine called Assyrtiko from the island of Santorini. The Assyrtiko grape vines are trained in little bush-like nests close to the ground, and produce grapes that are dry. The wine is perfect for summer, with lemony scents and balanced acidity. Stephanie says to have fun discovering Greek wines, known for their simple and clean finishes, that compliment uncomplicated summer meals. Look for these producers: Sigalas, Hatzidakis, and Gaia.
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