Hi there! Happy Thursday 🙂 I don’t know about you guys, but this week is flying by for me. I cannot believe it’s already Thursday. I have been really busy at work lately, which I think is why the time is passing so quickly, but I can’t complain! Busy is always better than not busy- am I right?
So today’s official workout hasn’t actually happened yet (although I did run my mile with Jack this morning, as usual). You may find that surprising since I usually work out in the morning. The reason for my lack of workout thus far today is because tonight I’m going to a yoga class! You may remember way back in the middle of the summer when I told you all I’d be going to hot yoga with a bunch of my friends.
It was a great Living Social deal and we got 5 classes for $15. Pretty sweet, huh? The only problem is that the classes aren’t hot yoga, just regular yoga. I’m not sure why all of my friends and I thought it was hot yoga but after reading everything online there is no mention of the word, “hot” anywhere. Maybe it was wishful thinking?
Anyway, a bunch of us will be taking the class tonight, and every other Thursday for the next few weeks to use up the coupons. I have never taken a yoga class before and am a little nervous and a lot excited! I know it will be a different type of workout than I am used to (and let’s be honest I will probably be horrible at first) but I am excited to try something new! Yay, yoga!
So today’s recipe is a good one and I hope you all enjoy it! You may have seen in yesterday’s WIAW post that I enjoyed steak, asparagus, and potato salad for dinner the night. As I mentioned yesterday I’m not a huge fan of steak, but Fabio cooks it really well so I didn’t mind too much. While I was pondering what to serve with the steak, I remembered the fingerling potatoes that I got as part of my vegetable share a while back (which come to think of it was another Living Social deal- haha I may have a problem).
The potatoes were still good and I figured I should make something summery with them. I thought about it for a little while and then decided to make a light, mayo-free potato salad!
This potato salad had a ton of flavor and I was so happy with how it came out, especially considering I just sort of made it up as I went along and started throwing stuff together. It came out delicious!
First, I gathered my fingerling potatoes and gave them a good scrub in the sink. When they were clean, I laid them all out and quartered them.
I noticed that some of the potatoes were a bit more yellow inside than others. I wonder if this is because they came from my farm vegetable share? Maybe because they are fresh and organic? I wasn’t really sure about the odd coloring, but they weren’t mushy or anything and they seemed normal otherwise, so I just continued cooking them as planned. How much harm can a couple little yellow potatoes do (hopefully?) lol.
Anyway, once the potatoes were chopped I added them to a large pot with boiling water.
To a large bowl I added 1 tbsp. olive oil, 2 tsp. white wine vinegar, 2 tsp. dijon mustard, a pinch of salt and pepper, and one sprig of rosemary, which I minced before adding.When everything was in the bowl, I used my whisk to incorporate everything together.
Once the dressing was assembled I checked on the potatoes. You will know they are done when a fork can slide into the potato, but does not slide out as easily. Make sense? You want it to be soft enough that it’s not underdone and hard (obviously) but not so soft that it falls apart when you mix it up with the dressing.
When the potatoes were done, I drained the water from the pot.
I am usually not a huge fan of vinegar-flavored things (except balsamic vinegar- yum) but because this was combined with mustard I really enjoyed the flavor. Plus, the freshness of the rosemary helped to cut down on the bitterness of the vinegar. It was really delicious! I will totally be making this again!
- 5 fingerling potatoes
- 1 tbsp. olive oil
- 2 tsp. white wine vinegar
- 2 tsp. dijon mustard
- pinch of salt and pepper
- 1 sprig of rosemary, minced.
- Wash potatoes thoroughly and quarter into bite-size pieces.
- Add to a large pot of boiling water and cook until a fork easily pierces the potato.
- Remove the pot from heat and drain the potatoes.
- In a separate bowl, add olive oil, vinegar, mustard, salt, pepper, and rosemary.
- Whisk to combine.
- Toss potatoes in dressing mixture until incorporated.
- Serve and enjoy!
So tell me, what are your favorite potato recipes? I personally am a big fan of crispy-baked french fries and sweet potatoes stuffed with feta. Yum!!