MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
Dill & Sour Cream Potato Salad. (marites’ attempt)
Original MIL Mission #59: Dill & Sour Cream Potato Salad
And the last of the recipes I made for our end-of-summer bash: the quintessential BBQ dish, potato salad! You know, I’m not a fan of mayonnaise in general, but funny thing is that I love me some potato salad! And I love tuna salad and chicken salad, but for some reason, I don’t like mayonnaise any other way. Call me weird.
So I was excited to make this dish since I’ve had MIL’s potato salad (and she has several versions, which are all delicious), and it was worth every mayonnaisey bite.
♥HOW I MADE IT.♥
Here’s what I was working with:
I started off with rinsing my potatoes. Easy enough.
And then I had to cut away the dark spots. You’d think this was easy enough, but I wondered which were the dark spots — Were they bruises? Were they all the tiny little potato “eyes”? How much do I cut off? Hmmm… so many questions.
So I took the safe route and chopped all the “dark spots” that I could see. What do you think — is this too much?
Oh well… too late. After all the potatoes had been de-spotted, I plopped them into a pot, covered with cold, salted water and let them boil…
… partially covered for about 25 minutes.
After 25 minutes, the potatoes were definitely tender and offered no resistance to the tip of my knife. Surrender ye taters!!
And then I drained the potatoes and set them aside to cool off.
Meanwhile, I made the dressing by mixing together the herbs, mustard, mayo, sour cream and lemon juice. And I admit, working with such a large mount of mayo made me shudder a bit. I told you — weird.
Then I cubed my potatoes and mixed it with the dressing in a large bowl. I probably used less than half of the dressing since I don’t like my potato salads overly mayonaised.
♥MIL MISSION #59: ACCOMPLISHED.♥
And potato salad is served! Here was a small bowlful left of the delicious side since most of our house party guests digged in voraciously. I received lots of compliments and requests for the recipe so assuming this was a job well done. (Of course I referred them to this here lovely blog for the recipe… and more!) Potato salad is always a crowd favorite, and the leftover potato salad served me and the hubby nicely the next day.
So with that, I say good bye to summer. It was grand. Fall, I’m ready for you!
♥PLATE IT, ATE IT, GRADED IT.♥
scale: 0 (not at all) to 5 (very)
Cupboard to table time: 1 hour, 30 minutes
Difficulty: 1
Deliciousness: 5 (people loved it!)
Impressed crowd factor: 5
Leftover-friendly: 5
