Did everyone enjoy their labor day weekend? I have had this song stuck in my head for the past 3 days… Love it
We had a jam packed weekend! We took this little ham camping with us at Mount Graham :)
The weather was absolutely gorgeous, the afternoons were about 70 degrees (such a change from the 110+ degree weather we’ve had lately!) and it even hailed one of the days for about 15 min – crazy!
We also checked out the new AMC Dine-In Theatre here in Phoenix. We had free tickets and coupons for a free entrée and drink. So we ended up seeing the newish Pirates of the Caribbean movie since we hadn’t seen it yet. Chelle and I had a cocktail at the bar in the lobby before our movie – and we decided that it would be a great place to go for a girls night (to see a chick flick of course!).
After our movie, One of the managers I used to work with, Zak, showed us one of the Cinema Suites auditoriums (which I have to admit are awesome). Reclining seats plus a chocolate (Ghirardelli!) and a hot towel when you leave – count me in, I’ll be splurging on that in the future :)
I am actually not a huge fan of potato salad. Most of the time its bland, too mayo-ey or just scary looking in general. But when I was planning the menu for my Budweiser Backyard BBQ I knew I couldn’t have a BBQ without potato salad – especially not on 4th of July weekend. So I went to my favorite source for classic recipes, America’s Test Kitchen. And let me tell you my friends, they did not disappoint, this potato salad was superb and I will be making it again and again. I was tempted to switch out the sweet pickles for dill, but resisted my urge, they ended up tasting just right in the salad!
American Potato Salad
2 pounds of red potatoes (about 6 medium or 18 small), scrubbed
1/3 cup red wine vinegar
Salt and pepper
3 hard boiled eggs, peeled and cut into ½ cubes
½ cup minced celery (about 1 medium rib)
2 tablespoons minced red onion
¼ cup sweet pickles, minced
½ cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons fresh parsley, minced
Cover the potatoes with 1 inch of water in a stockpot or Dutch oven. Bring to a simmer over medium high heat. Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender – a knife or cake tested can be slipped into the center of the potatoes with no resistance – about 25 to 30 minutes for medium size potatoes, 15 to 20 minutes for small potatoes.
Drain the potatoes, cool slightly and peel, if desired. Cut the potatoes into ¾ -inch cubes while still warm, rinsing the knife occasionally in warm water to remove the starch.
Place the warm potato cubes in a large bowl. Add the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and toss gently. Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
When the potatoes are cool, toss with the remaining ingredients and season with salt and pepper to taste. Serve immediately or cover and refrigerate for up to 1 day.
Recipe from The New Best Recipe