I was really thinking of bringing potato salad to a party this weekend. This would be a simple, easy-to-store solution for my day of having to schlep around Brooklyn before getting there. Potato salad is always a welcome crowd-pleaser at summer parties. But last Memorial Day, four people brought potato salads to a party. They were all delicious and quite different, but still, four people brought potato salad.
Also, I had greens overflowing from my fridge. My CSA recently kicked off for the season, so I’ve been inundated blessed with lots of lettuces, bok choys, radish and turnip greens, and fresh herbs. The first week, I’d gotten a bunch of cilantro in the latter category and hadn’t used it by week’s end. And it was only the second week into the CSA when I found that I couldn’t make the pickup time — d’oh! So I played the “appoint a pickup buddy” card alarmingly early into the season. I know, I’m getting off to a shaky start here. Fortunately, my wonderful neighbors Tom and Katrin rose to the occasion and grabbed my share along with theirs, which I retrieved from their (packed) fridge the next day. This week’s herb? A bunch of dill.