There are a myriad of reasons I’m a huge fan of Katherine Lewin’s newest novel, Big Night that is about big and small: the lively, infectious, and positive spirit that is displayed in vibrant shades. The method she uses to convince herself that everything can be a grand night. The recipes are are, of course, crowd pleasers including all of thembaked Challah French Toast topped with Maple Cream, Clams and Corn Pasta, a Bloody Mary Bar…you can get the full image.
Here’s where I reconnected in the most profound way to Lewin when she said that before going on vacation, she recommends to create a plan to plan your food. Yes. All week. The way she thinks is:
I am one of them! As is my husband who was nicknamed “The Drill Sergeant of Leisure” in our family. It may seem counterintuitive in the sense of “plan to relax” but it’s not a bad idea after a while. Do you really want to spend the smallest amount of your mental energy planning your meals in order to free your space in your mind for most important things, such as searching for the nearest pool hole or slipping into a dreams by the pool with a reading a book that’s tucked across your chest?
Lewin designed this strategy to maximize the experience of a Big Party weekend with friends.
What a delicious and perfect summer look is that picture? I’d love to cook every recipe in her cookbook -perhaps I will! For the moment it seems that Chic Potato Salad is calling. This is the dish.
A Chic Potato Salad
Serves 10-12
3 lbs tiny or baby Yukon Gold potatoes, scrubbed
Salt Kosher
1 cup of white wine vinegar, or sherry vinegar plus a few more
6 tablespoons of extra-virgin olive oils, plus additional ingredients for serving
Black pepper freshly ground
1 bunch of celery, excluding any leaves
1 bunch scallions either 2 shallots large
6 hard-boiled eggs
6 ounces cornichons
1 bunch of fresh dill, parsley or a mix (about 4 8 ounces)
1 lemon
1/4 cup Dijon mustard
1/4 cup mayonnaise (optional)
In a large pan mix the potatoes in with 3/4 cup of salt. (Don’t be concerned about the amount of salt. It’s important to ensure that the potatoes are properly seasoned. You will not be drinking the water!) Cover the potatoes with some water. Bring to a boil on medium-high heat. After that, lower the heat until it is at the simmer. Let the potato cook until tender in 15 to 20 mins.
In a smaller bowl, mix together the vinegar with 6 tablespoons of olive oil until they are emulsified enough for dressing. Add 1/2 teaspoon salt, and plenty of pepper.
Discard the potatoes in a colander, and allow them to cool for 10 minutes or until they are cool suitable to manage. Cut the potatoes in half, or cut them into quarters if they are larger, and then place them in a bowl. Sprinkle with the dressing then give the potatoes a thorough toss in order to coat. Cover and chill for at minimum 2 hours or over night, tossing them several times, if you can remember.
Once you are ready to put them together Remove the potatoes from the refrigerator and allow them to cool to room temperature for around 1 hour (the oil could have solidified during the time it was chilled).
In the meantime, thinly slice celery and scallions along the edge (if together shallots, mince them) and add them to the bowl along with the potatoes. Finely chop the eggs that have been hardboiled, cornichons, the herbs (reserving a large amount) as well as any celery leaves. Add it to the bowl. Juice and zest the lemon in the bowl of a smaller size, and then mix in the mustard as well as mayonnaise (if with). Pour the potato mixture over. Mix to combine, and add salt and plenty of pepper according to your preference. The salad can be kept covered in the fridge for up to 2 days.