We're on our way to see fireworks tonight - it's a local thing, nothing spectacular. But it's kind of tradition at this point so even though I'd be perfectly happy to stay home and watch a movie, off we go.
Tonight we had Gardenburger veggie burgers and a potato salad using a recipe I found on epicurious.com (if you follow the link for their tip on how much salt to put in the water make sure to read the comments - it's hilarious).
Potato Salad with Mint and Peas
2 lb small red potatoes
2 tablespoons white-wine vinegar
1 tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 cup thawed frozen or cooked fresh baby peas (5 oz)
1/3 cup chopped or torn fresh mint leaves
Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.
While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.
Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature.
Makes 6 side-dish servings.
Here's a shot of the veggie burgers and salad