Monday, September 29, 2008

That potato salad

LEFTOVERS TODAY, quite all right with me. Lindsey had made a lot of that potato salad yesterday.That kind of salad only improves with a day's rest; the flavors deepen and perhaps merge a little more, yet retain individual qualities. The textures, too, keep their bite and interest.

The recipe was from Deborah Madison's Vegetarian Cooking for Everyone, a magnificent compendium. (One of these days I have to make a semi-serious survey of the cookbooks here.) It involves capers, celery, marjoram and thyme along with the more predictable onion, vinegar, salt and pepper, and potatoes of course; and Lindsey also added cubes of hard-cooked egg. Truly a fine salad; I'm sorry I didn't photograph it.

With it, a few lima beans from a few days back; and afterward a tossed green salad, and a bit of bread and salami; and to wash it all down,

Cheap pinot grigio.

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