Super Summer

It was a nibbling kind of afternoon – I had a few handfuls of blueberries and a spoonful of Barney Butter, just because.

Until it was time to think about dinner. A perfect summer potato salad was on the menu!

I was sent this recipe along with a bottle of NAKANO vinegar and the thought of a egg + potato salad hit a craving. Of course we ended up straying from the recipe though

Classic Red Potato Salad

• 1 ½ pounds unpeeled red potatoes
• ½ small red onion, finely chopped
• ¼ cup NAKANO Seasoned Rice Vinegar Original
• 3 tablespoons olive oil
• 2 hardboiled eggs, finely chopped
• 1/3 cup packed cilantro leaves, chopped
• 2 tablespoons mayonnaise

In 3-quart pot, bring 1-inch water to boil over high heat. Cut potatoes into 3/4-inch cubes; drop potatoes into boiling water. Cover; reduce heat to low when water boils again. Cook until potatoes are tender, about 8 minutes; drain. Meanwhile, in a large bowl, combine onion, rice vinegar, oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add hot, cooked potatoes; toss to coat. Cover and chill. Gently stir in eggs, cilantro and mayonnaise.

.Makes 4 to 6 servings. Per 4 servings: 342 calories; 7g protein; 37g carbohydrate; 19g fat; 110mg cholesterol; 762mg sodium

Our version contained:

• ~5 medium red potatoes
• 1 corn on the cob, cut off
• 1 cup green beans
• 2 handfuls cherry tomatoes
• 2 hard-boiled eggs, chopped
• Dressing: 1 tsp lemon olive oil, 2 tbsp olive oil mayo, 1 tbsp NAKANO, 1 tsp dill, pinch salt and pepper

The prep:

And the final ingredient:

Fresh from Charlottesville!

Matt and I shared it. Great pale ale!

My portion x 50% more and some potato nibbles from the pot

DESSERT put me over the top!!! The little watermelons are so sweet! We got two from Costco today.

THIS IS SO COOL!!

Night guys!