Today is Memorial Day and we commemorate the men and women who gave their lives for the cause of freedom so that we can live in peace. America is my adopted country and I am deeply indebted to the sacrifices made on my behalf across many generations past. This morning my younger son will be joining his squadron in honoring the country’s fallen in a ceremony at the city’s park. These ceremonies are often poignant and for many deeply personal because of the loss involved.
This weekend is also the unofficial start to summer with a long break. Families take the opportunity to gather for barbecues and picnics. A smoky aroma wafts through the neighborhood as the men work the grill and enjoy good conversation over a beer. We had our first barbecue for the season on Saturday evening when there was a break in the rainy weather. I made this cold salad to accompany the juicy steak we had. Thumbs up to hubby for doing such a great job with the meat!
Before I move on to the recipe, I would like to thank all of you for your kind words on my guest post here and over at Mad About Macarons. It is heart warming to read all your lovely comments.
- 1½ lbs fingerling potatoes, rinsed
- ⅓ cup vegenaise or mayonnaise
- 1 tbsp butter
- Salt and pepper
- 1 tbsp lime juice
- 4 strips bacon, pan fried and crushed
- Finely sliced green onions
- Boil fingerling potatoes in lightly salted water until tender, about 12 to 15 minutes. Drain and cut larger potatoes into bite size pieces.
- Add butter, salt and pepper. Mix well with potatoes. Add vegenaise or mayonnaise and lime juice. Toss to get potatoes evenly coated.
- Chill in fridge for 2 hours. Sprinkle bacon and green onions on top before serving.
HAPPY MEMORIAL DAY! 8)