Potato Salad, Buttermilk Berry Cake, Grad Gift

Good morning! I hope everyone had a nice holiday weekend. We got great news on Saturday: Bean is going to be just fine! Thank you again to everyone who sent good puppy energy her way. In other news, Andy and I got antibody tests (don’t have results yet) after hearing a local hospital had easy-to-book appointments; We started the Chicago Bulls documentary (ABC is now airing two episodes at a time on Saturday nights) and fired up the grill for a Memorial Day barbecue. And if the calendar didn’t say “summer is coming,” today’s recipes definitely will. Here is your daily PPP…

Project: German Potato Salad

This one goes out to all the potato salad lovers who prefer vinegary to creamy. It’s a recipe from my last book and you’ll notice has quite a bit of bacon in it. If you are avoiding meat, it still works it you omit the pork fat, but do not omit the sugar. The sweet-and-sour here is what makes this one special, in my opinion. Also, if you are avoiding meat, you might want to omit the burgers, which is what we served our potatoes with.

3 pounds small firm potatoes (red, white, Yukon gold) unpeeled, and quartered
5 bacon slices, chopped roughly
⅓ cup white wine vinegar
1 heaping tablespoon whole grain mustard
1 tablespoon sugar
salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons chopped fresh dill
1 bunch scallions, white and light green parts only, chopped (about ¼ cup)

Add potatoes to a large pot and cover with generously salted water. Boil gently, until a knife slides through potatoes easily, about 15 minutes. While potatoes are boiling, fry bacon in a skillet until cooked. Drain on paper towels, reserving 2 tablespoons of the bacon grease. Crumble bacon. Add grease to a large bowl and let cool. Whisk in vinegar, mustard, sugar, salt and pepper, then olive oil. When potatoes have finished cooking, drain, then toss in the large bowl allowing the warm potatoes to absorb the dressing. Add bacon crumbles, dill, and scallions, and toss to combine.

Pantry: Buttermilk-Berry Cake

This beautiful little one-bowl cake was the result of the usual fridge panic: Got some buttermilk, Got some about-to-go-rotten berries. What now? While I was out running on Saturday morning, I texted the recipe link to our family group chat with the message “Who wants to make this for me today?” When I got home, it was in the oven. Maybe that’s why it tasted twice as good as usual?

Purpose: How to Be a Person

I realize DALS is in danger of turning into Catherine Newman A Love Story, but please just direct the blame towards her for relentlessly churning out books I want to read and advice on how I want to live. (Remember her Yay it’s Wednesday Cake!?) Her latest, How to Be a Person, is an illustrated guide for kids, with charming tutorials on everything from the practical (how to empty a dishwasher, how to turn a 33-cent ramen packet into dinner) to the poetic (how to apologize, how to have a conversation). It’s flooded with Newman’s trademark wit and charm and it would be just right for the nearly-adult kid in your life who is preparing to go off on his or her own — whether that’s college or real life.

Stay safe.

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, and connected. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.