Wednesday, July 10, 2013

Ah, Backyard Summer!

I love seeing everyone's exotic travel pics on Facebook, but Liam and I have been experiencing the most delightful hours in our own backyard - occasionally our kids will even join us there! We've done a bit of redecorating, and now our patio is definitely our most favorite room in the house. And with all the rain, my new garden is growing like crazy. I've been creating fresh bouquets and I use fresh herbs in every dish I make. I made Ina Garten's Barefoot Contessa Tarragon Potato Salad (recipe below) with fresh tarragon and my family agreed it was the best potato salad we'd ever had. It's not low fat, but sooo delicious, it's worth the calories. And if you live in my neighborhood, swing by and I'll provide the tarragon!

Most of our new furniture is from Crate & Barrel
Our landscape design is by O'Brien & Co. Thanks Jim!

Tarragon Potato Salad, from Barefoot Contessa, How Easy is That? cookbook.

2 pounds medium Yukon Gold potatoes (6 to 8 potatoes)
Kosher salt
1 cup good mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons tarragon or white wine vinegar
1 teaspoon freshly ground black pepper
3 tablespoons chopped scallions, white and green parts
3 tablespoons minced red onion
2 tablespoons minced fresh tarragon leaves
2 tablespoons minced fresh dill

Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl.

Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

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