Just as soon I had started checking off some of the bigger, badder ski runs off my bucket list, spring came along and ruined everything. The photo above shows what Whistler looked like last week, and this is what it looked like today:
With the freezing level about 1,000 meters above the highest point on either mountain and all the spring break tourists rocking board shorts down in the village, I can’t imagine we’re going to get any more storms to speak of. But while I was testing out my new 15°F sleeping bag and and wondering if I should buy a ticket to South America and head for an endless winter, the Brits upstairs were quick to welcome the warmer weather and hosted the first BBQ of the season. While I am still ready for more snow storms, I wasn’t about to let my English neighbors have a BBQ without the essential American side dish.
I think we can all agree that no BBQ is complete without a little potato salad.
Rosanne Cash’s Americana Potato Salad
Adapted from Smitten Kitchen
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste
Cook potatoes in large pot of boiling salted water until fork-tender, about 30 minutes. Drain and cool, then cut potatoes into chunks and transfer to large bowl. Stir in pickles, celery, onion, and eggs, and dress with a vinaigrette made of the mayonnaise, mustard, vinegar, and dill. Season potato salad to taste with salt and pepper.
Mix and let stand at room temperature one hour before serving.