We celebrated by eating. of course.
Today’s menu: grilled corn (if it seems like we eat a lot of corn, it’s because we do in the summertime), marinated tri tip kebabs, wheat rolls, a version of Bon Appetit’s pancetta and lemon potato salad, and Pioneer Woman’s Tres Leches cake with blueberries, strawberries, and fresh Idaho cherries.
The cake, of course, was my favorite thing. But this non mayo, light version of potato salad came in a very close second.
Bacon and Lemon Potato Salad
recipe heavily adapted from Bon Appetit (the original uses pancetta, rosemary, and yukon golds. i had none of these things so i improvised)
russet potatoes, sliced thinly (i did 1/8 inch)
juice of a lemon
zest of a lemon
salt and pepper
minced garlic cloves
bacon, cooked crisp and chopped into small pieces
put the potatoes into a pot with the egg. cover with cold water and salt it a bit. bring to a boil, then reduce the heat a bit, cover, and let these cook until the potatoes are done (not soft, mind you, but pierce-able). while these are cooking, put your lemon juice in a bowl along with the zest, the minced garlic, and the celery. drizzle some olive oil into all this. add some salt and pepper for seasoning. when the potatoes are done, drain them and add them to the party. peel your egg under cold running water and roughly chop. add this to everything else in the bowl. dump the cooked bacon in. sprinkle in the parsley. toss altogether and check to see if you need to add more oil, salt, or pepper.