Potato (plus) salad with champagne-honeydew mignonette
Sweet sauces
Uzbek cuisine
I've prepared a few variations on this combination over the past 2 or 3 years, largely for catered events, such as summer weddings. Sometimes I'll add some roasted red peppers for color, or leave them out if they're against the law for anyone. Grilled asparagus makes a nice stand-in for the green beans, but its affordable season tends to be brief, especially where I am now. The same goes for grilled artichoke hearts - fantastic, but short affordable season, even to the wholesale trade. In the end, there's something here for everyone. <br /> <br />Especially me. I make my very own version to please myself year-round. It travels well, it holds beautifully in the refrigerator as well as on a picnic blanket. Serve it by itself as a side. Wrap it in leaves of sweet butter lettuce and serve alongside slices of proscuitto or heavenly cured ham à la thirschfeld (http://www.bonafidefarmfood.com/http___www.bonafidefarmfood.com/Bona_fide_Farm_Food/Bona_fide_Farm_Food.html) . With barbecued brisket sandwiches, oh my yes. And I'd love to come along, thanks for the invite. <br /> <br />Its beauty as a picnic or camping or backyard bbq salad is that not only is it safe to serve without constant refrigeration, but also its flavors are genuinely better at room or outdoor temperatures. The combination of gently tart champagne vinegar and honeydew in the mignonette highlights the brightness of all the flavors. The entire salad can certainly be prepared a day in advance. In fact it will probably be better if it is. <br /> <br />This is for my sweet Greek friend, Madeleine, who graciously shared her San Francisco home with me, and who every summer brought me an enormous tin (and I mean enormous, like 2 feet tall and 12 inches wide) of fresh Feta cheese in its delicate brine, straight from the motherland. I never ran out of opportunities to incorporate it into foods, nor of people who loved it. And I'll never forget hearing you pronounce Kalama-tttt-a.
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