I could start this post in exactly the same way as I began telling you about my lamb meatballs a couple of days ago: the weather always decides what I eat. I finally had a day off work that coincided with day of sunshine, so I made plans to break out the grill and made a big potato salad to launch the start of outdoor dining season.
When it comes to making potato salads, I take the same approach I do with pasta salads: the starch to stuff ratio needs to be almost 1:1 and the dressing should (almost always) be a vinaigrette. This spring version is made with fingerling potatoes, which I left whole, an entire bunch of asparagus, and a slick of black olive vinaigrette. It’s at its best served a little warm and lovely aside a piece of grilled fish or a steak.
Growing up, my mother would religiously (pun somewhat intended) boil off a dozen eggs every year on Good Friday. We’d color them, put them in our Easter baskets, and come Monday morning, toss them all in the trash. Well, not quite all–I’d usually work up the courage to try one, gag, and vow to never subject myself to another and one of my brothers would inevitably hide a couple in my closet to be discovered later in the week.
I’ve been really into brunch the past few weeks. Life has felt a bit frantic lately and carving out time for a leisurely morning meal on the weekends is a good way to make the day at least feel like it’s stretched out in front of you, even if the minute your plate is empty you’ve got to run off and go about other business.