Potato Salad & a MIRACLE

Last night I made the best potato salad ever.  This morning something occurred that was nothing short of a miracle.  What do you want first, potato salad or the miracle?  Let’s go with the miracle:

I FOUND MY RIGHT HAND RING!!!!!!!!!!!!!!!!!!

I still can’t believe it.  If you remember, I lost this ring over three months ago.  I was really, really sad because the ring meant a lot of me.  I thought it had slipped off my finger and rolled away in the library parking lot.  This morning I got in my computer bag to get the power supply out and there was my ring, sitting at the bottom of the bag, clear as day.  I swear I looked all through that bag and it wasn’t in there.  This is a complete miracle I tell you!

Now on to the potato salad.

Last night I posted a picture of the harvest, which included a ton of zucchini.  I also dug up a few more potatoes.  So far we’ve dug up about 2.5 pounds total. 

I was in the mood for some fresh potato salad, what with the warm weather and the holiday weekend.  I never made homemade potato salad before last night.

Mustardy-Dill Potato Salad, inspired by this recipe
Serves 4

1- 1 1/2 lb potatoes, any kind, I used Yukon Gold, which is what we planted
2 tbsp red wine vinegar
1 tbsp stoneground mustard
2 tbsp olive oil
1/2 chopped celery
2 tbsp diced red onion
2 tbsp chopped fresh dill

Wash and chop potatoes into one inch pieces.  Boil for 15 minutes or so, just until potatoes are fork tender.  Do not overcook.  When potatoes are done, drain in a colander and rinse with cold water.

Mix vinegar and mustard until combined.  Stir in olive oil until combined.  Add celery, red onion and dill and mix.  Finally add potatoes and stir to coat.  Serve at room temperature.

This potato salad was unbelieveably good.  It was like butta in my mouth.  I’m afraid I will want to use all my potatoes to make this potato salad now!

Almost our entire dinner last night was from the garden:

To go with the potato salad, Benzo made a veggie stir fry with one of the huge zucchinis, the few green beans and some bell pepper strips from the freezer from the garden last year.  I made a side of sauteed kale.  The stir fry was super delicious but the kale was only so-so.  I don’t think I cooked it long enough.  The only things on this plate not from our garden are the red onion and celery and the vinegars and spices except the fresh dill.

This morning we went on a food shopping spree and spent a small fortune on groceries.  But I love a stocked kitchen, especially when it’s stocked with lots of fresh produce.  When we got back we had lunch immediately.  I packed some of the extra stir-fry veggies in a pita pocket with spinach and had some of the leftover potato salad.

Today I had the potato salad cold from the fridge.  It’s definitely better at room temperature. 

Now I’m off to work in the garden.  More weeds to be pulled!