For today’s lunch, I made pizza bread with peppered salami on a brioche bun—fancy! I also included two salads: a fruit salad with stone fruit and strawberries, and my new favorite potato salad.
Doesn’t this potato salad look delish? I’m always experimenting with potato salad, because I’m not a big fan of traditional American potato salad, which is basically boiled potatoes slathered in mayonnaise with celery and raw onions (both of which I hate). It never made sense to me: you take something heavy and starchy and mix it up with something heavy and fatty. Plus, potato salad is picnic/pot luck food, and mayo at picnics is a total no no. Food safety, people. So, yesterday, during my relatively calm office hours, I went searching for a new potato salad recipe. I stumbled upon this beauty by Deb Perlman. Her spring salad with potatoes contains spring onions, radishes and asparagus. I had none of those ingredients, but Deb encourages substitutions, so I made quick pickled carrots for my zippy pickled component. I had some precious little haricot verts, so I threw those in during the last few minutes of boiling the potatoes. I also thought a little protein would be nice, so I added a can of kidney beans. It turned out amazing. This is my new go-to potato salad. I’ll be making it for picnics at the beach this summer.