“I’ve begun to think of myself as “independently wealthy” because I realize that I carry within myself most of what I need to make me happy.” ~ Cathleen Roundtree
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
This was my birthday week, and I got a tin of yummy cookies from my birthday buddy and happy flowers in a Frankfurt apple wine jug from our son and DIL’s trip to Germany. For family night this week we went to Big Stone mini golf, then to eat in Teddy Bear Park at family owned and operated Peppermint Twist Drive In. I loved seeing owner Vickie Mirenda still smiling and working hard… our son commented on how he was impressed with how quickly they prepared our fresh meal!
RECIPE OF THE WEEK
It feels like this week should be the start of the State Fair, but with such a late Labor Day this year it doesn’t start until next week. I always associate corn with the fair, and this potato salad recipe with fresh corn, basil and dill by Lucy Morrow from Prince Edward Island, came from Food & Wine. I think it is one of the best potato salads I have ever eaten… even John liked it, and he doesn’t like potato salad. Our family doesn’t like celery so I omitted that, but it was still delicious.
Best Potato & Fresh Corn Salad, with basil and dill
- 2 quarts water
- 2 tablespoon plus 2 1/2 teaspoons kosher salt, divided, plus more to taste
- 1 medium ear fresh yellow corn, husk and silk removed
- 1 1/2 pounds baby red potatoes, cut into 1-inch pieces (about 7 1/2 cups)
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 tablespoon white wine vinegar
- 3 medium celery stalks, finely copped (about 1 cup)
- 3/4 cup mayonnaise
- 3 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh dill, plus dill sprigs for garnish
- 1 teaspoon black pepper, plus more to taste
Bring 2 quarts water to a boil in a large saucepan over medium-high. Stir in 2 tablespoons salt until dissolved. Add ear of corn; cook until tender, about 4 minutes. Remove corn, and set aside until cool enough to handle, about 10 minutes.
Return water to a boil over medium-high. Add potatoes; cook until tender, about 15 minutes. Drain; let cool 15 minutes.
Combine onion and vinegar in a large bowl; let stand 10 minutes. Stir in celery, mayonnaise, chopped basil, chopped dill, pepper, and remaining 2 1/2 teaspoons salt. Cut corn kernels from cob; discar cob. Add corn kernels and potatoes to onion mixture; stire mixture, light mashing together, until creamy. Cover and chill at least 1 hour or up to 3 days. Season to taste with salt and pepper; garnish with dill sprigs.
