By Stephanie Finnegan
One of the things I most love about the summer is the chance to eat “alfresco.” Outdoor dining means a lot to me. I adore the chance to sit out on my patio, inside my gazebo, which holds extra-special significance because the structure was built by my husband and my nephew.
At one of my barbeques or at a friend’s weekend celebration, I like to take it easy, but still serve something that’s tasty and filling. Sure, it’s bathing suit season, and we’re all watching our weight, but I figure all the splashing around in the ocean or in an aboveground pool works off the extra calories! I don’t know how a dietician would feel about my speculations, but I maintain with all the sweating, the extra walking and outdoor activities, and the swimming, we can afford a rich, creamy treat every now and then.
Here’s my potato-and-egg-salad recipe. It’s a tasty side dish, and even if it’s loaded with calories, think of it this way: it’ll make you more of a shapely Marilyn Monroe “dish” rather than a lanky Gwyneth Paltrow.
Enjoy and indulge!
4 medium red potatoes
3 hard-boiled eggs, chopped
¼ cup chopped celery
¼ cup chopped green onions
3 piquillo peppers (from a jar), chopped
1 tablespoon mustard (can be hot, sweet, or Dijon-style)
½ cup mayonnaise (regular mayo or low-fat mayo, cook’s choice)
Salt and pepper, to taste
2 tablespoons, finely chopped dill (this is optional)
Paprika, for garnish
Boil the potatoes in salted water until they are tender. Drain and then put aside until they cool down enough to handle. Cut up the potatoes into bite-size pieces. Add hard-boiled eggs (chopped up), celery, green onion, and peppers.
Mix mustard and mayonnaise in a separate bowl.
Gently mix this into the potato salad. Season with salt and pepper, and with dill.
Before serving, sprinkle paprika for presentation.