
We had the perfect evening for dining outside, something that doesn't happen often in southern Illinois. The setting was so inviting that I insisted we take pictures of Dianna's table that was definitely worthy of a magazine cover. Dan smoked the salmon on his Weber with charcoal, low heat, and wood from his own apple tree -- outstanding job! There was also potato salad from Emeril Lagasse that was also photo worthy and delicious. Phyllis made marinated cucumbers, always a sign of summer, as are the fruits in the gorgeous fruit salad. The virtues of eating fish and fresh fruits and vegetables paid off in big rewards at dessert time -- we had room for Dianna's brownies and Kenny's rhubarb bread pudding.
I just love it when my friends go to Alaska!
EMERIL'S FAVORITE POTATO SALAD
14 small boiling potatoes, such as red bliss, about 2 1/2 pounds, scrubbed well
6 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.
In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.
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