I really love this potato salad. It’s another recipe that I did with Farmer’s Garden by Vlasic, and I really have to applaud them for coming up with some interesting recipes for summer. What’s a barbecue without potato salad? It’s a staple and I have always been a fan. But I’m half Canadian and was born in New Jersey, so I also love mayonnaise. Deal with it, mayo-haters. I know you’re out there and I have nothing to say to you. This potato salad rocks. I am especially a fan of the addition of arugula in this dish. I would never have thought to add greens, other than scallions or something similar, to a potato salad, but it really works. Toss the warm potatoes with the arugula and it wilts just a bit, cooking just the right amount and adding a nice texture alongside the buttery potatoes and creamy dressing. You can even make everything a day ahead, if you like – just wait to add the arugula until you serve it. Side note: you can still enter to win a summer entertaining package worth $1,500 from Vlasic by entering their Savor Simplicity Sweepstakes. It would be the perfect way to throw an awesome Labor Day BBQ, so be sure to throw your name in the ring!
Chilaquillas from Rockaway Taco, Jessie enjoying some watermelon juice, Jessie and I on the beach and Kramer enjoying the sand and surf.
While we didn’t have a barbecue this weekend, I’m still thinking about our first beach trip to Rockaway from last weekend. Kramer and I are professionals. We leave at 9:30am in order to get to Rockaway Taco before the insane line starts at 11. We grab our tacos, chow down, then hit the beach for a day filled with fun in the sun. I love Rockaway because there are endless options for tasty food and adult beverages. There’s frosty beers, frozen sangria, shandies and more that I haven’t even tried yet. The food is a whole other thing entirely. There’s barbecue (from brisket to pulled pork), lobster rolls, ceviche, pizza, burgers, fries, empanadas, ice cream sandwiches, and more – you’ll have no trouble ruining the beach body you’ve been working on for the past few weeks. But isn’t that why we do it? So we can’t enjoy some awesome food without feeling too guilty because you earned it? That’s my thought process, anyway. We spent the whole day sitting at the edge of the water, soaking up the rays (while slathered in SPF 50, of course) and relaxing. I didn’t even get burned! Like I said, we are professionals. I can’t wait to do it all again this coming weekend.
This past weekend, though, Kramer and I kept it simple. We went to my co-worker’s apartment on Friday night to see her adorable baby and play Settlers of Catan. They slaughtered us. It wasn’t fair. Where Kramer and I are beach professionals, Sarah and Russ are Catan professionals. It was probably the fastest game of Catan that Kramer and I have played thus far. Not to worry, though – we’ll get them back next time. It was probably due to the fact that they plied us with delicious margaritas and giant taco salads. I know that game and I’m not about to be fooled twice. On Saturday, we slept in, Kramer made us an awesome breakfast with plenty of coffee, then we walked around a bit, stopping at Burnside for a drink before heading home. I made cookies, we ordered in Chinese food, then we headed over to our friend Danny’s apartment for his housewarming. He’s got a beautiful new place with an excellent view of the city from his roof, so it was a good time, indeed. Many cocktails were had, so of course, Kramer and I wandered home and made omelets with ricotta cheese before sleeping off the negronis and dark and stormies. What, you don’t regularly have a pre-bed omelet? You’re missing out. Sunday, we feasted on thick cut bacon, fried eggs, mushrooms and avocado and watched The X-Files all day. Can you believe I’ve never seen it? Kramer’s running me through the canon episodes and I plan to fill in the gaps while he’s in school. Later on, we stopped by Northern Bell for a glass of rosé and some dinner (but not before bumping into our pals Matt and Amanda on the way – we’re so Brooklyn, guys) and saw the new X-Men movie (it was an X day). The movie was perfect! I love Michael Fassbender. He is a shark and should be in everything. We finished up the evening with a nightcap at Matt Torrey’s with Danny and Jessie, then went home for one more episode of The X-Files before bed. All in all, a perfectly simple weekend – just what we needed.
So, let’s make this potato salad. First, roast your potatoes until tender.
Then whisk together your dressing.
Then toss everything together.
Serve warm or chilled – the choice is yours.
- 2 pounds assorted fingerling or baby potatoes, cut into ½-inch pieces
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 2 cups baby arugula or spinach
- ½ cup good quality mayonnaise
- 4 Farmer’s Garden® by Vlasic® Kosher Dill Spears, chopped plus 2 tablespoons brine and ¼ cup vegetables from jar
- ¼ cup finely chopped shallot or red onion
- 2 tablespoons finely chopped parsley
- Preheat oven to 425°F. Toss potatoes with olive oil and place in shallow roasting pan. Season with half the salt and pepper. Roast 30 minutes or until fork tender.
- Place hot potatoes on top of arugula in a large bowl; let stand. Meanwhile, blend mayonnaise, pickles, shallot, parsley, remaining salt and pepper in medium bowl. Add to potatoes and toss to coat.
- Chop vegetables from jar and sprinkle on top. Serve warm or refrigerate covered until ready to serve. This can be made the day before, but wait to add the arugula until ready to serve.