bakin' and eggs

We went to visit our friends Cristen and Graham in Baxley, Georgia this weekend. We watched the Georgia/Florida football game on Saturday which sadly didn’t have a very happy ending for the Bulldogs. During the game the boys slow cooked a Boston Butt on the grill and Cristen and I whipped up this potato salad. This is one of her favorite potato recipes but I’d never tried it after years of hearing her talk about it.

It was simple to put together and packed with flavor. We served it chilled but I think it would be good served warm as well. The leftovers were tasty with lunch today – the flavors had really developed overnight in the fridge. I’m always looking for inspiration on new ways to use potatoes and will definitely be making this again.

And because I can’t resist…I must share a picture of their adorable daughter in her Halloween pumpking costume!

Feta Potato Salad
(Recipe adapted from Southern Living)

Ingredients:

3  pounds  small new potatoes, diced
2/3  cup  olive oil
1/2  cup  fresh lemon juice
1  teaspoon  Dijon mustard
1  teaspoon  kosher or sea salt
3/4  teaspoon  pepper
1/4 cup green onions, thinly sliced
4 ounces crumbled feta cheese
1/4  cup  chopped fresh parsley

Directions:

Place potatoes in a large saucepan and cover with water. Bring to a boil and cook uncovered for 15-20 minutes, until tender. Drain and place in a large bowl.

Whisk together oil and next 4 ingredients in a small bowl. Pour over potatoes and add green onions, parsley and feta. Toss gently to coat. Cover and chill.

Yield: 8-10 side dish servings