Monday, June 8, 2009

"Fortune favors the bold" potato salad

Holy overdue post, batman!

This NYTimes article
shamed me back to you... but actually, I've been waiting for my NEW DIGITAL CAMERA to come in the mail so that I can be a real food blogger again and not some washed-up old hack who eats ice cream for lunch and picks the cookie crumbs out of her hair on her way to work, wishing that she could eat shit without winding up in the hospital like the other carefree girls and boys. Where were we?

Last night I made some kick-ass potato salad. Thought of y'all because it's summertime and all I want to eat is picnic food. This is healthier, maybe, than the kind you get from the grocery store, plus it's cheaper, plus I winged it so just imagine what will happen when you use your imagination, too! Potato salad for president.

Potato salad

1 bag of waxy red potatoes, about 10
a small red onion
olive oil
vinegar (classy wine vinegars probably superior, I used white vinegar I had bought to clean the sink).

Boil the potatoes until they're tender, should take about 15 minutes. While you're waiting, chop up that red onion. I only used half.

Now drain them and let them cool in the fridge while you drink a cold one and contemplate your dwindling work ethic.

Cold-ish? Mash 'em up with a fork and glop in three heaping forkfuls of mayonnaise. Pardon me sir, do you have any Grey Poupon? If so, a spoonful or two is delicious. Stir. Grab the olive oil and vinegar and drizzle them on top for a few counts, like you are a flair bartender with only a very small amount of flair.

Add that red onion and mix it up. Yum. Put on your thinking cap: how good would this be with capers, or dill, or pickles, or.... let me know! Anyway, bring it to work with your sandwich, to the picnic with your slacker friends, to the yacht club with your yacht. It's summer, natch.

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