After the long weekend we really wanted something easy, delicious and home cooked. We spent 2 out of the 3 nights drinking, hung out with friends, Chris and I took a long tipsy late night stroll Friday, my best friend and I spent an evening checking out this little (super cute) bar in the neighborhood (all in between reading and studying for school). I had hoped to make some homemade ice cream this weekend to post, but didn’t get a chance (not to worry it’s coming!). Texting back and forth after leaving work, Chris and I decided to make a huge colorful vegetable filled salad and BBQ steak for dinner. Chris would grab the steak and I would collect the vegetables at the little market by our house. I had seen recipes similar to this potato salad on the weekend and really wanted to try it. So while grabbing our salad stuff I picked up what we needed to give the potato salad a try also.
By the time we both met back at home it had started to rain and our BBQ was acting strange so we ended up not being able to BBQ the steaks (to Chris’s extreme disappointment). Our dinner was amazing nonetheless, the table full of fresh wonderful food. We ate and complained about the long first day back after our 3 day weekend then, made our way to the couch to curl under blankets and watch whatever scarey movies we could find. A perfect way to finish a very long, very grey rainy day.
- little tiny potatoes (cut in half)
- fresh parsley
- olive oil
- apple cider vinegar
- organic raw pumpkin seeds
- salt & pepper
- Boil your potatoes in lightly salted water until tender.
- In a food processor add a handful of fresh parsley,clove of garlic, handful pumpkin seeds, olive oil, apple cider vinegar, salt, and pepper.
- Toss the cooked (but still hot) potatoes into this dressing
- Chill and serve.
*note: the ratio of olive oil to apple cider vinegar is 3:1