What’s that? You think we’ve met before? Perhaps – but I think you may be confusing me with my much older and dowdier cousin. I am part of the vast potato clan but I grew up around here and my childhood was idyllic for the most part. I’ve only recently been allowed to join the summer parties and drink my first champagne.
Last night I attended a 1920s jazz themed potluck birthday party. We danced under the stars in a magical woodland setting. Of course we all wore costumes. This was mine:
New Potato Salad with Goat Cheese
- 1 1/2 lbs small, local New Potatoes
- handful of mixed Herbs, chopped
- 2 oz soft Goat Cheese
- 1/3 cup of Olive Oil
- 2 Tbsp White Wine Vinegar
Wash potatoes (don’t peel) and place whole in a large pot. Cover with cold, generously salted water and bring to a boil. Simmer until the potatoes are cooked through. Drain. Return potatoes to pot. Add in the remaining ingredients while the potatoes are still piping hot. Mix well, chopping the potatoes in half with the spoon as you mix. This allows the dressing to permeate the potato. Adjust seasoning if necessary. Serve hot or at room temperature.
She Who Must Be Obeyed blogs at travellargefamily.com. Late August finds her interviewing her kids to figure out where to direct homeschool budgets and energies for the next year. This September the gang is off to Florida for a multi-generational