Barbecue season is finally, maybe, starting also in the midwest and with it the question “what do I bring?”. I have a tendency to choose to bring pasta for at least a couple of good reasons: is cheap, is good, can be cooked in a number of different ways, and is easy to transport. This last time I chose to cook pasta with roasted tomatoes. It is very simple and makes quite an impression. I noticed that cooking a simple dish with flavorful ingredients is often more successful than cooking a complex dish, so I am sticking with those sort of dish when I cook for a lot of people: it make my life easier and the guests happy.
The best potato salad comes with the worst pictures I have taken i n quite a while, so I guess you’ll have to trust me and believe me when I say this potato salad tastes great.
This is a very simple potato salad that I threw together the other day when I was invited at a barbecue about 10 minutes before the barbecue started (which is also the reason the pics are not that good). Luckily I had boiled potatoes so I only had to come up with a dressing.
I took my inspiration from tartar sauce and mixed mayo with capers, pickles, onion and mustard and here is the result.
And keep reading the post to the end if you want to discover about the awards Manu from Manu’s Menu and Giulietta from Alterkitchen showered me with…..