It’s summer time, here in the South that means very high temperatures and humidity levels. It also means our family is busy with swim team practices and meets. During the week we pack dinner to eat at swim meets Mondays and Thursdays. Tuesday and Wednesdays we don’t get home from practice until 6 so dinner has to be quick and easy or made ahead.
That’s where this potato salad comes in handy. I can make it in the morning, because really that’s the best time of day to boil potatoes, and put it in the fridge for dinner later. We can pack it for a swim meet or have it at home with an entree.
This isn’t your typical mayonnaise laden potato salad. It feels lighter with a fresh vinaigrette. Herbs give it that fresh pop of flavor and color. Your could switch out with other herbs if your tastes are different. We happen to have lots of parsley and dill which go well with the capers.
This is a recipe I’ve been planning on posting for some time now. The biggest thing holding me back was the fact that the dish just isn’t photogenic. I’ve decided I don’t care anymore and think it’s worth sharing.
The original recipe is from The American Country Inn and Bed & Breakfast Cookbook. It was served at an inn in Virgina. I would have guessed Oregon since they grow a good amount of hazelnuts, shows what I know!
I never would have thought to add hazelnuts to potatoes if I hadn’t seen the recipe. People add pecans into sweet potato casseroles so why not hazelnuts in with some red potatoes?! Besides, any excuse to cook with Frangelico works for me!
Another apple recipe! We are still working on our large supply of apples and loving every bite of them. This recipe came from a friend when my first two boys were about one and two years old. They were big bean lovers. We started giving them beans shortly after they started solids. They are a great source of fiber, protein, easy to prepare and economical.