Potato salad

The season's first batch of potato salad. So, so, so yummy. The photo borders on looking gross, but trust me, it was party-in-my-mouth time (hence, the after thought of a snapshot).

We had a great weekend in Massachusetts, pictures to follow later this week. Though our schedule was typically crazy in terms of number of stops and briefness of time at each place, somehow it felt warm, relaxed, fun, and idyllic.

Hit the ground running and hosted Fiber Arts yesterday. Six adults and fourteen kids came over for a big old play date. I made congo bars, bean bake and brown rice, and peach rooibos tea. Yum.

This morning First and I went to veggie gardening class and came home with a planted bean seed in a peat pot. Our red currant tomatoes from last week have sprouted! Our new planter has arrived, as has the potato bag. I'm hoping to get soil, composted cow manure and peat moss bought and into the planters by this weekend so we can begin planting seedlings into the planters in the next couple of weeks.

A tall order, perhaps, but we'll be away the following two weekends...

And the potato salad. We're hosting co-op dinner tomorrow (someone needed a switch). Cap is busy grading, so I will cook. After a short meditation, I decided on potato salad since we had six lovely red potatoes in the pantry.

(Tomorrow I'll make corn bread in the cast iron skillet, the best ever brownies (I made them for the first time with Karen Saturday morning), chicken apple sausage and either a caprese (fresh mozzarella, tomato, basil drizzled with olive oil and seasoned with salt and pepper) or green salad.)

Potato Salad (adapted from a recipe in A Passion for Potatoes)

6 med-large red potatoes (about 4 lbs. of any kind of potatoes---I'm partial to Yukon golds myself)
1/3 cup apple cider vinegar (or red wine vinegar or rice vinegar...)
1 Tablespoon sugar
1 cup mayo
salt and pepper

Cover the potatoes (skin on) with cold, salted water in a pot. Bring to a boil (covered) and cook for approx. 30 minutes.

In a glass measuring cup, mix sugar into vinegar and set aside.

Drain potatoes, put on an oven mitt and peel the potatoes promptly.

Cut peeled potatoes in approx. 1 inch cubes. The potatoes are still pretty hot at this point so be careful.

Place cut potatoes into a large mixing bowl. Add vinegar/sugar mixture and toss well. Season with salt and pepper (white pepper if you have it and remember) and toss well. Leave it alone for an hour on the counter.

Add the mayo (more or less to your taste) and mix well. Chill and serve.