One of my favorite foods out there is steak. I always say that I could easily become a vegetarian if it weren't for those lovely cuts of beef. (I guess that doesn't make me much of a vegetarian, then, does it?) We don't eat it very often because I won't eat just any steak--it has to be a good cut, which then leads to the issue of price. We just can't afford to eat it that often. But I do splurge every once in a while, and this week we did just that. I bought a couple of steaks (although I still don't know what the cuts are in French!) to celebrate the last warm and sunny day we were to have for a while. I usually marinate the steaks in some olive oil, salt and pepper for a couple of hours before cooking them, but this time I added some of the leftover spring onions and parsley from our potato salad to the mix. I then seared them in a very hot pan (just a couple of minutes on each side). The result was buttery with a slight bitterness of the onion--yum!
And thanks to Joie de Vivre, I have found a new go-to potato salad. I have a couple of other favorites, but they are time consuming, and depending on the season, a little on the pricey side. This little gem, however, is easy, bright, and light.
Summery Potato Salad with Cherry Tomatoes
adapted from Joie de Vivre's adaption of the Kids' Fun and Healthy Cookbook recipe (That's a lot of adaptations!)
Serves 2 people (with larger appetites) or 4 (with bird-sized appetites), and besides, don't you always want some potato salad leftovers???
1 lb. small white or red skinned potatoes, scrubbed and cut into large bite-sized pieces
2 green onions, finely chopped
8 cherry tomatoes, halved
3 Tbls. chopped parsley (or mint, or I would imagine any other herb you have on hand)
2 Tbls. extra virgin olive oil
1 Tbls. lemon juice
Salt and pepper
1. Boil the potatoes until just tender.
2. Let the potatoes cool and place them into a bowl. Add the chopped green onion, the chopped parsley, and the halved tomatoes.
3. Mix the extra-virgin olive oil and lemon juice together with a fork, drizzle mixture over the potato mixture, add salt and pepper to taste, and stir to coat everything. Let sit for a while, then serve.