i’m easing back into this, so please be kind. i have still been cooking, baking, freezing, jamming, canning, pickling, making and eating. but, for now, my thesis is complete and it’s only the search for a job that hangs over my head.*
for the first few months of summer, i was so exhausted by my research that all i could muster was toasted tomato sandwiches for lunch, if lunch were to be had, let alone if i made it myself. and summer edged on, and i was reminded that i wished to have gone on picnics and eat at food trucks, and take pizza to the park and have a day of swimming only broken by pauses to gobble down peanut butter sandwiches and chips.
but, i had missed that. there is still time for picnics, for pizza in the park (yes. there must be) and food trucks. but it will be much more condensed. i’m making up for lost summer here.
if there is one flavour, one smell that reminds me of summer it is lemon zest. clean and bright and delicious. it’s not exclusively a summer thing, but when paired with summer things, lemon makes them taste more like summer. the potatoes? fresh from the farmer’s market. so fresh that i dare not boil them for too long and make them mushy. feel free to leave out the avocado. it adds protein and creamy texture, but if you’re not one for such things, no need to fret. you could add a hard boiled egg here. really, this is about fresh potatoes and to-die-for dressing.
please make this. trust that there is no photograph because a)i have been too busy and b) i gobbled this right up. so will you.
lemony potato (and avocado) salad
makes 2 lunch-sized servings
5 new potatoes, boiled and cooled, chopped
2 roasted red peppers, diced
1/2 avocado, chopped
4-6 capers, finely chopped
zest of 1 lemon
2 tbsp creme fraiche
1/2 tbsp olive oil
salt and pepper to taste
*and with this search, a move. but, first we must determine where i am working before we determine where i am living.