I look forward to the expansion of the pretzel trend. A few weekends ago, we looked all over for pretzel rolls to serve with burgers, but wound up settling for some tiny pretzel buns from an Austrian bakery.
It always takes some time for these trends to trickle down to the grocery store, but from the likes of this trend piece, it appears that pretzels will soon be as ubiquitous as cupcakes.
Lemon Basil Potato Salad
This is an attempt to provide instructions for the light and summery potato salad I made last night. The vinaigrette is not an exact science, so keep just tasting it and make adjustments to fit your palate.
4 medium Yukon Gold Potatoes
juice of one lemon
zest of one lemon
1 tablespoon of apple cider vinegar
1 teaspoon dijon mustard
1 tablespoon mayonaisse (you can omit this, but I think it helps the “cling” factor)
1/2 to 3/4 cup good olive oil (plus two tablespoons for roasting potatoes)
1 shallot, finely minced
dash of tabasco
Kosher salt and freshly ground pepper to taste
1 cup torn basil leaves to be added at the end (you can cut into a chiffonade for a more uniform look)
Dice the potatoes into one inch cubes, toss with olive oil, salt and pepper. Spread onto a baking sheet and cook at 400 degrees for approximately 25 minutes. You want the edges to be slightly crisp and the interiors to be fluffy.
While the potatoes cook, assemble the vinaigrette. You can whisk by hand, but I find the easiest way to get good emulsification is to put everything except the olive oil in the blender, then with the blender running, add the oil in a thin stream.
Pour the vinaigrette over the warm potatoes and toss with the fresh basil. The potatoes with absorb the dressing, making them flavorful throughout. Do NOT be afraid to add more salt at the end if you think it needs more punch.
