When I was little, one of my favorite parts of picnics, Fourth of July celebrations, and summer was my mom’s potato salad. It was a tried and true recipe, and simple to make–she would boil some red potatoes until soft, cut them up, and then toss them with a bottle of Newman’s Own Italian dressing. I couldn’t get enough of it.

Now a days, I don’t really buy salad dressings since discovering the variety and freshness of making my own. But this potato salad still haunts me. So I set to work figuring out how best to replicate it from scratch. I think I was surprised at how easy it actually was! Something about the childhood memory of the salad made it loom larger than life in my head. You know how memories are always colored by not just the food itself, but the experiences, the smells, and the people you shared it with. That’s why I was so surprised to find that I could make something that compares. No, my mom wasn’t there to share it with me this time around, but the next time I make it, she’ll be out visiting! And, it’s her birthday in a few days. Happy Birthday, Mom!

I also received a very special surprise from one of the lovely ladies I teach. She brought me the most beautiful little buttermilk cakes with fresh rhubarb from her garden in them–they were fantastic. Maybe she’ll share the recipe with us . Thank you so much, Elizabeth!

Potato Salad with Arugula and Garlic-Mustard Vinaigrette, recipe adapted from The Complete Tassajara Cookbook

The arugula, with its mustardy quality, brightly accents the potato, but if arugula is not available, spinach is a good green, leafy alternative.

2 pounds small red potatoes Water to boil them in 4 large shallots, thinly sliced 4 cloves of garlic, minced 2 tablespoons Dijon mustard 1/2 teaspoon salt Pepper, freshly ground 3 tablespoons balsamic vinegar 1/2 cup olive oil 1/2 bunch arugula or small spinach

Wash the potatoes and cut into bite-size chunks. Cook potatoes in boiling, salted water 6-8 minutes or until tender. Whisk shallots, garlic, mustard, salt, and several grinds of pepper together with the vinegar in large bowl. Whisk in the olive oil. Drain the potatoes. Toss with the vinaigrette. Cool for 20 minutes before adding the arugula, then fold it in to the potato salad. The dish can sit a while before serving to let the arugula soften and sweeten a bit, if desired. Adjust salt, pepper, and vinegar to taste before serving.

Cheers!