Summer reading is pure pleasure. It spans the interlude between opening the novel and closing in on the nap.
This summer, I’ve got a tall stack and high hopes. As well as backlog, which is why I skipped straight to “The Martian” on screen. Usually I’m the book-first sort, but our new TV is so high-definition, the experience was less like watching a movie and more like getting stranded on Mars.
Turns out it’s not a great vacation. You have to spend your time doing astrophysics, alone, and the food is a pale tan loaf. That, and potatoes. Even on Mars, even in the future, potatoes save the day.
Good to know – though not surprising. Potatoes are keen on digging in, settling down and making the most of summer.
Sign Up and Save
Get six months of free digital access to the Bradenton Herald
Everyone has a favorite potato salad. Here’s mine.
3 pounds pingpong-ball-size red potatoes, skins on (see note)
1 cup frozen peas
3/4 cup finely chopped red onion
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup snipped dill fronds
2 tablespoons Dijon mustard
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
1. Boil: Settle potatoes in a large pot. Cover with cold, salted water by 1 inch. Bring to a rolling boil, turn down to a low boil, and cook until potatoes are easily pierced with a skewer, about 10 minutes. Drain.
2. Cut: When potatoes are cool enough to handle (but still warm), halve them. Pile into a large bowl. Sprinkle in peas (no need to defrost) and red onion.
3. Mix: Whisk together mayo, sour cream, dill, mustard, zest, and salt and pepper to taste. Pour this dressing over potatoes. Mix gently with a soft spatula.
4. Serve: I like this potato salad still warm, but it’s good at any temperature.
Note: To substitute baseball-size red-skin potatoes, increase cooking time to about 24 minutes. Cut cooked potatoes into 1-inch cubes.
Makes: 8 servings