Today you turned four. You’re officially big.
You grow so fast that I can barley keep you outfitted.
You constantly tell me that you’re getting bigger and bigger every time you sleep, so that you can ride the big roller coasters.
Nearly 30 people sang, “Happy Birthday” to you. It was loud. And beautiful.
And (of course) I cried.
You’ve come so amazingly far in a year.
Your stinker-to-pleasant ratio is vastly improved.
You’re so grown up that you can dress yourself, make your bed and even peel your own orange.
I’ll admit, you’re a total Mama’s boy.
When we first came home, you wanted nothing to do with that Daddy guy.
But now you can hardly wait till Daddy comes home from work.
I love that.
You are a beloved and cherished son.
A gift from God.
And we love you so very much,
Mommy & Daddy
And now, moving on to the potato salad portion of this post.
For dinner, one of the sides was a potato salad that I made up. Everyone loved it so much that they asked me to please post the recipe. So I shall.
Also, I forget things that I make up, so it’s good to write them down here. You’d be surprised at how frequently I reference my own blog for recipes.
I’m a self-stalker.
Garlic-n-Dill Potato Salad
5 pound bag red potatoes, whole, unwashed
8 scallions (green onions), chopped
2 T. fresh dill, chopped (you KNOW I love me some dill!)
12 slices of bacon, cooked and chopped
For the dressing:
1 3/4 c. olive oil mayonnaise
1 lemon, juiced
3 garlic cloves, crushed or minced
1/4 to 3/4 c. buttermilk
Kosher salt, pepper and cayenne pepper to taste
I know what you’re thinking…mayonaise dressing for potato salad…yuck.
But I promise you, you won’t be thinking that when you eat it. It’s more like a garlic-and-herb salad dressing. One guest even commented that he can’t stand mayo in his potato salad, but then voted this recipe as the best potato salad he’s ever eaten.
So there you have it. Clearly it’s official now. You can make a non-yucky mayo potato salad.
(personally I like some good mayo on my potato salad, but then, I’m from the south)
Put all your ‘taters in a large pot. Leave the skins on. Don’t bother washing them – they will get clean when they boil. Why waste time?
Cover them with cool water. Bring to a boil and continue boiling them till the red peels start to break and you can easily stick a fork in them. You’ll probably have to remove some of the smaller potatoes sooner than the larger potatoes.
When they’re all done, put them in a bowl to cool.
While they’re cooking/cooling, cook the bacon and chop it up. Chop the scallions and the dill. Set aside.
When the potatoes are cool enough to handle, chop them up into hunks. Some of the peel will come off as you cut them. That’s fine. Just go with it. Don’t let the falling-off peels send you into a tailspin of emotional dispair. Simply discard the ones that come off, and leave the ones that want to stay on.
Add the bacon, scallions and dill.
Now mix up the dressing ingredients. Whisk together the mayo, lemon juice and garlic. Then whisk in the buttermilk. Just keep adding it until it’s the right consistency. Um…I dunno…till it’s thin enough to pour, but not too runny. You also don’t want it to blobby.
So, somewhere in the middle of runny and blobby.
Then mix in your salt, pepper and a dash of cayenne pepper till it tastes right. You want to be sure and add plenty of salt, as potatoes are super bland.
Pour dressing over potato mixture and fold together gently (you don’t wanna mash these ‘taters!).
It’s at its peak of yumminess right after you mix it together and it’s slightly warm. It loses a little bit of its shazam-factor if you have to refrigerate it before you serve it. But for Peet’s sake, you don’t want to poison your guests, so stick it in the refrigerator if you have to!
It’s still good.
Sorry…no picture. I was hosting a birthday party and neglected to take a picture of my potato salad.
Who does that, anyway?
Oh yeah…I do.