There’s nothing like a lazy long weekend to relax and recharge. Heading into Fourth of July, I had no plans other than to hang out at home and try a few new recipes. It was exactly as I had hoped. I spent most of the time …
In the kitchen:
- Cooking two Greek-inspired dishes – fasolakia and squid braised with garlic and rosemary – for a light dinner and snack.
- Preparing a Mediterranean-style mustard potato salad to make use of some produce from Cal-Organic Farms. For those who are familiar with Boston Market’s garlic dill new potatoes, think of this as an amped-up, picnic-friendly version of the side.
- Baking an alluring (and addictive) caramel apricot pie, featuring fresh fruit from my brother and sister-in-law’s yard. I gave half to my parents and both said it was really good!
In the TV room, watching:
- A fiery Wimbledon match between Nick Kyrgios and Stefanos Tsitsipas
- Season 1 of The Lake
- Season 2 of The Wilds
What have you been up to? Let me know in a comment below!
Recipe adapted from The Mediterranean Dish.
Mediterranean-Style Mustard Potato Salad
Makes 5 servings
Ingredients
- 1½ pounds Yukon Gold and red-skinned potatoes, cut into ½"-thick wedges
- 1 teaspoon kosher salt, plus more, to taste
- ⅓ cup olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon ground sumac
- ½ teaspoon freshly ground black pepper, plus more, to taste
- ¼ teaspoon ground coriander
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- ¼ cup finely diced red onion
- 2 tablespoons capers, drained
Instructions
- Place potatoes in a medium pot and fill with enough cold water to cover by 1 inch. Bring to a boil over high heat. Add salt. Reduce heat to medium-low and simmer until potatoes are easily pierced with the tip of a knife, 6-8 minutes. Drain and transfer to a large bowl.
- While the potatoes are cooking, make the dressing. In a medium bowl, combine the olive oil, white wine vinegar, Dijon mustard, sumac, pepper and coriander and whisk until emulsified. Add parsley and dill and stir to combine.
- Add dressing to bowl with potatoes while they're still warm and toss gently to combine.
- Add red onion and capers and toss gently to combine. Season with additional salt and pepper to taste. Serve warm or at room temperature.
