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Friday, September 16, 2011

Rainbow Potatoes with Capers & Dill

The point is I made this simple potato salad for my weekly Wednesday night girls party (I know, how fun does that sound!?) but I'm going to tell the long story.

When Dylan was 4 weeks old I joined a new moms group. There must have been something in Providence's drinking water in the fall of 2009 because all 10 of us new moms have basically been inseparable for the past 13 months. It sounds too dramatic to say our meeting was a small miracle but I'll say it anyway. You often feel crazy with a side of clueless figuring out a newborn baby...or six month old...or one year old. Luckily, we've banded together and have proved that none of us are crazy or clueless.

We all continued to sign up for our group until one day there was no more group to sign up for. It was a surprise to realize our babies we no longer new and neither were we as moms. Knowing we don't want to go it alone we still meet every Wednesday night after the little ones are tucked in and talk.

Rainbow Potatoes with Capers & Dill
1 1/4 lb potatoes, washed
zest & juice of 1 large lemon
splash of red wine vinegar
olive oil, 4 glugs
2 T capers, rinsed and chopped
1 large handful dill, chopped
1 small handful mint, chopped
salt & pepper

The fact that I made this one afternoon while Dylan was awake proves how easy it is.

1. Cut larger potatoes in half or thirds so all the potato pieces are the same size.
2. Fill large pot with water, add potatoes, and put on to boil. Drain when potatoes are soft.
*If you add the potatoes to cold water they are cooked evenly as the water heats to a boil rather than throwing them into boiling water which makes the outside cook fast and get mushy....gross.
3. Whisk the lemon zest, juice, vinegar, olive oil, capers, dill, mint, salt & pepper in a large serving bowl. Taste and add more of whatever you want.
4. Toss together and serve at room temperature.

Ps. I think roasted red peppers would be really good in here.


  1. It occurred to me tonight that not only do I have your tofu/broccolini/ noodle recipe on hold for tomorrow, but that at tonight's dinner party I made both your mango/ chickpea salad AND this potato recipe (paired with a panko encrusted tilapia). Um... thank you for helping me eat better and make simpler meals! You'll recall from one of our moms' meetings way back when that those were two things I was striving for. You have a gift, my dear!

  2. You really do have a gift. I end up making at least one of your recipes for every special occasion/ dinner party. That includes today, when I'm making this potato salad for a Fourth of July cookout :). Thank you for sharing your remarkable talent and creativity with us!

  3. Ashley you are so kind! I hope you had a great cookout and continue to come here for recipes. Enjoy!


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