I have to preface this post by saying that the plan when I hit the "publish" button a few days back was to have this posted on Wednesday. I realized only this morning that my blog was missing my latest post and upon opening up my laptop tonight, I found the culprit still in process of saving!? Oh well, here we go... I feel like every time I sit down to write my posts here, the first thing I notice is long it's been since my last post. You would think that a few days in between posts is not a long time, but when there is some much going on, time tends to fly out the window.
This past weekend we drove out to Stillwater for the fireworks as planned. Wandering around the shops on the waterfront and battling the crowds for a few hours prior, we stocked up on cotton candy, popcorn and frozen yogurts. Armed with treats, we were completely prepared for the show that night. It turned out to be a weekend of exciting games of volleyball, bonfires with deliciously charred s'mores, and one too many all-nighters.
Now three days into the week, I've been streaming Il Divo no-stop just because they are absolutely beautiful to listen to and are my latest musical fixation. I am on a month-long break from school too and with homework piling up (I don't ever remember going on school break empty handed, do you?) the cherry on top is as usual with me putting off the biggest paper till the day before it is due. Oh well, bring on the games and bonfires, the paper will get done eventually.
This dish completely fit into the weekend's menu. For a family of potato lovers, it didn't take us too long to fall in love with the American classic. I made this potato salad to go with the grilled burgers this weekend and love this version because smothering spuds in cream and herbs is the best way to eat them. Scallions and dill are my family's go-to toppings for many dishes. To me fresh dill in the kitchen is like a bottle of my favorite Chanel perfume on my dresser. It doesn't necessarily get put on everything, but when it does, it goes on generously and smells divine!
Dill & Horseradish Potato Salad
- 2 lb gold yukon potatoes
- 1/3 cup buttermilk
- 1/2 cup mayonnaise
- 2 Tbsp prepared horseradish
- 2 tsp minced fresh dill
- 1/3 cup minced scallions (green onion)
- salt & fresh ground black pepper
- Scrub potatoes clean, cut into quarters and place into a large pot. Fill with plenty of cold water and add one tsp of salt. Bring to a boil and simmer for 12-15 minutes until tender. Drain cooked potatoes and spread out on a baking sheet to cool slightly.
- Meanwhile combine the remaining ingredients, season with salt and pepper to taste. Add in potatoes and toss with a spatula to coat evenly. Cover with plastic wrap and chill for about an hour before serving. Enjoy!
*recipe adapted from food52.com