::potato salad::

Potato salad is usually something I have in the summer -- at barbecues -- but this is the second year in a row that I've made it in February. In fact, before last night, just about a year ago was when I made it last.

Last year Eric was going to a potluck birthday party for one of his law school friends (which I could not go to because I was working; see my last post) and he asked if I could make potato salad. This year I'm able to go to the party and Eric and his friends have requested the potato salad again, which I'm actually happy about since I quite like it and because I had forgotten about it for a year, even through the summer. I'm also happy that I was able to grocery shop and make the salad on a WEEKnight (again, see last post).

This potato salad is very much like the one my mom made growing up. It uses sour cream rather than mayonnaise or oil as its base, which was always popular with my friends that did not care for mayonnaise. My version includes pieces of bacon and (usually) chives from our garden (which actually were transplanted from my mom's thriving plants), although with the winter weather (it snowed on Thursday!), I decided to go with store-bought green onions instead this time around. With red potatoes and some seasoning, this salad is basically pulled together in the amount of time it takes to boil and then cool the potatoes. However, if you have 24 hours, it's even better the next day!

This one had been hanging out in the fridge since Thursday night, but it got all dressed up and ready to head out last night!  Hello weekend!