there are two moments in the year where the stars seem to align and no matter where you are in the world, in the northern or southern hemisphere, the temps dip or rise to a mildness that brings about a sweetness in the air, and a fragile but hopeful beat to our hearts. it is neither hot nor cold, and it's my favorite times of year...
there is a small garden near dw's place that we like to run by when we're training, they have tulips budding and i can't tell you how excited i am about this. we walked thru last night, after work, holding hands and i silently counted the days until i would see the colorful petals. very soon it will be picnic season, and a floral breeze will sweep thru our open windows.
this recipe is inspired by the warming temperatures of spring's imminent arrival. perfect for picnics as it does not use easily perishable mayo. Use only the freshest of ingredients, organic if possible.
disclaimer: this is a sponsored post by the Idaho® Potato Commission. All opinions expressed are mine (because listen, everyone is entitled to my opinion). I was compensated for joining in the fun.
Pesto Potato Salad ~ organic and dairy free
serves about 5-6
scrub 4 medium sized organic Idaho potatoes. if using organic spuds, do not peel; the skin provides nutrients and texture. slice length-wise and then cut into bite size cubes
place in big a pot, fill with cold water, just barely cover. bring to a boil, lowering fire to medium for a nice simmer. cook potato cubes till just fork tender. drain water. set aside to cool.
carefully pick leaves of half a bunch of organic parsley. wash and dry thoroughly.
1/4 cup of raw pine nuts. toast in small frying pan, being careful to not burn. you want the nuts to turn a nice golden shade all over.
salt/pepper to taste
2 cloves of garlic
splash of lemon juice
1/2 cup of good olive oil
in a blender or vitamix, add all ingredients except for the oil. slowly stream in the olive oil until all is emulsified. taste and season with salt/pepper.
incorporate pesto into bowl of potatoes. mix well. serve warm, at room temp or cold. you can also add diced red onions for color or even some capers and crushed kalamata olives for added saltiness. this is a perfect side for fried chicken, burgers, or hot dogs.
the daffodils are blooming and just yesterday i saw tulips peeking from their dirt beds. soon, gardens will be abloom, begging for checkered blankets, picnic baskets and frisbee games.
hello Spring, you have been eagerly anticipated.
Serves: 4 to 6 as a side
4 Medium Organic Russet ®Idaho Potatoes
Diced red onion
Kalamata Olives - crushed
½ bunch – Organic parsley, washed and thoroughly dried
¼ cup raw pine nuts
2 cloves garlic
splash of lemon juice
1/2 cup of good extra virgin olive oil
salt &pepper to taste