potato salad–mayo based
potato salad–olive oil, vinegar, salt, caraway seeds
potato leek soup
plain potatoes with butter and salt–Ming’s Delight
potatoes cooked, mashed, mixed with legit veg, and fried as a patty or croquette
potatoes in a supporting role in some other kind of soup
potatoes roasted with other root veg–carrots, sweet potatoes, rutabaga, turnip, parsnips, beets
breakfast potatoes made fancy with cheese, salsa, sauces
some kind of potato casserole
potatoes with beans or chili–good combination
What am I forgetting? I don’t wanna make french fries, chips, or mashed potatoes.
A long time ago, a friend took me to this restaurant–I think it was Brazilian. My favorite dish was an appetizer–cold boiled potato slices with a special dressing on them, creamy and delicious, pale yellow. There were hard-boiled egg slices too.
I realized just now that cold boiled potatoes with a lovely dressing and hard-boiled eggs basically = potato salad. It was just presented in another way. So I was googling Brazilian potato salad recipes. I found one that I liked with lots of chopped olives and lime juice.
My point is to use this glut of wonderful yukon gold potatoes Mom gave me. I don’t want to buy a bunch of limes. We’re kind of without a vehicle, as our minivan has so much wrong with it right now, I don’t want to drive it. The ac stopped working in LA a few days ago, on top of everything else.
I’m feeling happy, like things are possible. Earlier I was overwhelmed. I feel glad I’m taking a retreat.
Small things can make me deeply happy and comforted. I never knew taking a sabbath would be so nourishing for me. Funny how you never know until you try.