We miss a lot of trends here at the Rufus Guide. You won’t see a single recipe for macarons. (Although we dig macaroons and Katherine managed to set the oven on fire once making those.) We only have one recipe for cupcakes and it’s actually Chef Pandita’s. Katherine iced a batch in the middle of summer and decided never again. That’s the PG version of what she said anyway. (Sweet Caroline could you just mail us some?)
You won’t find combinations of chocolate and bacon even though the chocolate French toast with candied bacon at our special occasion restaurant is to die for. There are no cake pops here. Two DINKs should not even look at a cake pop. Also, we don’t own Bento boxes. The food we put in jars is food that normally comes in jars. Pickled okra isn’t all that cute.
But here we go getting all trendy. Drumroll please. We deconstructed potato salad.
Deconstructed Potato Salad
- 3 russet potatoes, skins on sliced thin (about 1/4 inch)
- 2 tsp Dijon mustard
- 1/4 cup olive oil, plus 1 tbsp
- 1/4 cup Greek yogurt
- 4 anchovy fillets
- 1/2 tsp lemon juice
- salt/pepper to taste
- 2 hard-boiled eggs, quartered (that means eight wedges)
- 1 tbsp parsley
For dressing: In a small bowl, smash anchovies into a paste. Add mustard, quarter cup of oil, yogurt, lemon juice and salt and pepper to taste. Set aside. Wash potatoes and remove any eyes. Don’t skin. Slice and steam until tender, about 10 minutes. Remove from heat and run under cold water. Drain off excess water (if a little remains that’s OK) and place in a large bowl. Toss with a tablespoon of oil and a tablespoon of the dressing. Use a slotted spoon to scoop out potatoes. A little dressing will remain in the bowl, that’s fine. On a plate, stack potatoes in eight even stacks. Divide dressing evenly on top of the potatoes, about a tablespoon each. Place an egg wedge on top and sprinkle with parsley and freshly cracked pepper. Serve warm or at room temperature.