|Is it possible to drool over bread?|
|Lunch spread to go with our homemade bread!|
It was raining buckets on Saturday. Rain is so rare here during this time of year that I forget what it feels like. It was refreshing for the city to have a little shower. It could probably use more showers…
We were all wildly ravenous when lunchtime rolled around. Working while the scent of freshly baked bread wafts in the air is absolutely torturous. I wanted to devour it right when it came out of the oven. Lunch was extra special since we had the homemade bread. This potato salad provided a nice veggie option. I really like how it is not drenched in mayo. The dressing has a nice mustard taste that is balanced well with the sweetness of the honey and the acidity in the vinegar and lemon juice. The bell peppers and red onions added a nice crunch.
With a little planning and patience, I can definitely make bread regularly at home. Once that processor chip gets injected, it will be a breeze!
Golden Potato Salad with Kale and Dijon Vinaigrette
Recipe adapted from The Six O’Clock Scramble
- 2 lbs gold potatoes, peeled and cut into 1-inch pieces
- 3 garlic cloves, crushed
- 1 tsp kosher salt
- 10 leaves dino kale, stripped from stems and chopped
- 3 Tbsp rice vinegar
- 2 1/2 Tbsp whole grain mustard
- 1 Tbsp honey
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp hot sauce
- 4 Tbsp extra-virgin olive oil
- 1/2 red onion, diced
- 1 bell pepper, diced
*In a large pot, cover the potatoes and garlic with about an inch of water. Bring to a boil, add salt and then bring to a simmer. Cook potatoes for about 8-10 minutes or until they are fork tender. In the last minute, add kale into the water with the potatoes. Drain, and set aside.
*Meanwhile, in the bottom of a large serving bowl, whisk together the vinegar, mustard, honey, lemon juice, hot sauce, and olive oil.
*Add potatoes and kale to bowl and mix in the red onion and bell pepper. Season with salt and pepper to taste. Serve warm, cold or at room temperature!