Potatoes get a bad rap. I hear of lots of folks staying away because they've got carbs. Actually these root vegetables come in so many forms you can eat them for breakfast, lunch and dinner.
I've been looking for a recipe that uses a variety of the herbs that I am growing in my garden. Sarah at Feast for all Seasons wrote about this recipe and it seemed to perfectly fit my herb heavy criteria.
I'm not growing parsley, so substituted chives and dill and it turned out light, flavorful and filling. The best part is this dish can be served hot, warm, room temperature or cold. Another positive is these spuds can be eaten with eggs and ketchup for breakfast, as a cold potato salad for lunch or as an elegant side dish at dinner.
This side would go great with a substantial salad. I bet you would be surprised how filling potatoes are. Lately, I've been in the mood for a salad but not in the mood to chop and cut up veggies. Instead I add cranberries, blue cheese and walnuts to spinach or another lettuce. I love the combination of sweet, savory and crunchy and no chopping necessary.
What is your favorite use for the potato? Mashed, fried, sauteed, scalloped or au gratin? Or do you have a different use for the potato? What about salads? Can you share your unique combo? When I was in Charleston, I tasted the most intense grilled peach salad. I plan to attempt to recreate that this week.
I'm looking forward to Wanderlust Festival tomorrow at Grant Park. I am not sure what to expect besides lots of people doing yoga outside in Grant Park with live music. Let me know if you will be there.
I think this is going to be a good week.
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