My thoughts this week are drifting to Spring’s arrival on Friday. It was a great winter for cooking, lots of new recipes, lots of tinkering with past ones, but the sun’s angle has shifted, clocks have been changed and the snow is finally melting a bit. So this week as I gaze at fingerling potatoes, I’m seeing Spring colors in the form of one of my favorite, simple dishes: potato salad. Violet hued shallots, light green celery, and dark green parsley. Lots & lots of parsley.
Of course, you’ll want some good sea salt and freshly cracked pepper.
Potatoes, steamed & smashed, skins on, crispy celery, crunchy shallots, mayonnaise, champagne vinegar, and a little salt & pepper. Preferably, all of it still a bit warm from the steaming.
For me, potato salad is not a summer thing, it’s a spring thing and, if I may speak on behalf of all New Englanders, we are ready for a little Springtime.