Hey everyone! I'm back from our beach getaway. It was super relaxing and so much fun — and our friends' wedding was just beautiful. It was hard to leave that gorgeous beach, and I'm already missing my morning dips in the turquoise water (never did make it in the pool as the ocean was as calm as a pool just with white sand bottom.) We came home to a hot, stuffy apartment last night (it's warm here in New York!), so I'm even more wishing we had this wood fan I've had on my eye on.
I did learn a few things from bunking in the same condo with our friends Scott + Kelly, who both have skills in the kitchen. I now will be picking up this fantastic local magazine (new to me), and I'll be making Kelly's potato salad to complement many summer dishes. And the best part is, unlike the baked treats Kelly makes that are often over-my-head complicated, this delicious potato salad could not be more simple.
kelly's potato salad
2 lbs potatoes (Kelly likes to use Piper or Idaho)
4 to 5 garlic cloves minced
1 cup mayonnaise
minced parsley
Peel and cut potatoes into one-inch cubes. Add potato chunks to a pot of boiling water and boil until potatoes are soft enough to put your fork through (about 12 minutes.) Drain potatoes and set aside.
Combine the garlic, mayonnaise, and parsley in a bowl. Let the potatoes cool to room temperature, and then mix in your sauce. Salt to taste. Serve potato salad at room temperature.
*I have a couple great Green Swap posts coming up a little later. Don't forget to leave a comment on the green giveaways, if you missed them last week. There's an Organic Gardening giveaway and a fantastic kit of green cleaners from Ecostore. I'm running the giveaways till 6pm EST today!
