You know how celebrities always have to be worried that the non-celebrities that they date are only dating them for their VIP status? Or their money? Or their looks?
Well. That’s how I feel about this potato salad.
I served it to Sophie, my roommate, last summer. And when she heard I was bringing it to my parents’ house for father’s day this year. She insisted on coming too.
“I just think it would be nice to spend time with your family!” she exclaimed when I questioned her about her motives.
Um, yeah. Sure. I’ll bet you do, Soph.
I’m kind of scared to think what will happen when I serve it to the next guy I date.
Better serve with caution.
Unless I’m absolutely sure that he’s the one I want to marry.
Then I’ll serve with reckless abandon.
Garlic Smashed Potato Salad
Serves 5+, adapted from Sunset Magazine
2 1/2 lb potatoes
2 heads garlic
1/4 cup olive oil
3 tbsp white wine
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup chives
1. Preheat oven to 400. Cut garlic heads in half widthwise and wrap tightly in foil. Bake until garlic is very soft and golden (45-60 minutes). When garlic is cool enough to handle, squeeze cloves into a small bowl. Add olive oil, wine, salt, and black pepper. Mash until mixture is smooth.
2. Cut potatoes into quarters or small chunks. Put in pot of water. Bring to a boil and then cook until potatoes are fork-tender. Drain and return to pot.
3. Add garlic mixture and chives to the potatoes. Let cool and serve.
Happy 4th of July!