Goat Cheese & Parsley Potato Salad

I shan't tell a lie - I'm not a fan of potato salad. Actually, I'm just not a fan of the regular potato salad that shows up at most picnics and summer events. German potato salad is delicious, as is loaded baked potato salad. But, I was feeling a little adventurous, so I thought I would put my own little spin on tater salad.

Goat Cheese & Parsley Potato Salad

28 oz. Yukon Gold potatoes (2-bite size)

2 pinches kosher salt

2/3 cup reduced fat sour cream

1 Tbsp. mustard

1/4 cup creamy goat cheese

salt & pepper to taste

dried dill to taste

1 tsp. cayenne pepper

2 Tbsp. extra virgin olive oil

1.5 Tbsp. fresh parsley, chopped

1 tsp. fresh oregano, chopped

First, wash the potatoes and put them in a large sauce pot. Next, sprinkle some kosher salt over them.

Next, cover the potatoes with just enough water so that none of them are peeking out.

Put the cover on the potatoes and let them boil for about 15 minutes (until you can pierce the largest potato with a fork and it goes in like it would into chilled butter).

Now, mix the sour cream, mustard, and goat cheese in a bowl with a whisk. Then add the spices and taste the mixture. Remember that the cayenne pepper will intensify as it sits in the fridge, so put a little less than you actually want. Then add the olive oil and whisk that in.

Once the potatoes are done, drain them and allow them to cool. Slice them in half (or quarters, depending on their size).

Put the potatoes into the bowl with the sour cream mixture.

Now, stir it up with a large spoon - being careful not to smoosh the potatoes too much.

Now, chop the herbs!

Sprinkle the fresh herbs over the potatoes and stir a few times.

Next, cover the bowl with saran wrap and stick it in the fridge for a few hours (this allows the flavors to soak into the taters!). All that's left to do now is eat it! (Take it out about 30-45 minutes before you want to eat it if you want it a little creamier.)

I served it with a seared pork chop and warm apple slaw (courtesy of Ellie Krieger). Delish! It has a nice creaminess to it and a unique tang from the cayenne. The parsley and oregano add a great freshness and texture to it. I hope you like it as much as Ryan and I did!

~ Mari

Splendid Ice Cream, Indeed

It arrived! Our ice cream from Jeni's Ice Cream (in Ohio) arrived in the mail yesterday. And first, can I just say how ridiculously satisfying it is to receive ice cream...on your front doorstep? Amazing.


We opened the box and... there they are! Four pints of delicious-ness (but, we didn't know that yet)! We ordered Queen City Cayenne, Meyer Lemon Yogurt, Dark Chocolate, and Goat Cheese with Roasted Red Cherries. OH my goodness.

First, we tried the Dark Chocolate. It was like eating a creamy frozen brownie... bittersweet with a dry mouthfeel afterward. Hands down THE best chocolate ice cream I've ever eaten.

Then we tried the Queen City Cayenne. When you first put it in your mouth, it tastes like a ligh chocolate cinnamon ice cream with rich undertones... and then you feel it: the back of your mouth and your throat are on fire with sweet cayenne! Genius!

Then We tried the Meyer Lemon Yogurt. You know how really ripe Meyer lemons smell? Well, that's how this ice cream tastes. It is creamy, yet light, and has the perfect amount of sour lemon flavor. I want to eat some again just talking about it!

And how about that splendid flavor combination above? I could barely contain myself over this one. GOAT CHEESE... in ice cream? Holy guacamole, it was delicious! You could taste the goat cheese, but it wasn't overpowering. It was like cheesecake, but with goat milk. Then - there were huge, succulent roasted sour cherries... it was almost too much to take.

In summation, if you want to get someone an AMAZING gift (namely, me. just kidding. not really.), I would send some Jeni's Ice Cream her/his way. I still can't choose my favorite. Each one I taste at that moment is my favorite... in that moment. I can't wait for lunch...so I can eat dessert!

~ Mari