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Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel
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Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_109637":{"type":"posts","id":"bayareabites_109637","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109637","score":null,"sort":[1464361245000]},"guestAuthors":[],"slug":"bay-area-bites-memorial-day-summer-grilling-recipes","title":"Bay Area Bites Memorial Day Summer Grilling Recipes","publishDate":1464361245,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","status":"publish","parent":0,"modified":1526318030,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":432},"headData":{"title":"Bay Area Bites Memorial Day Summer Grilling Recipes | KQED","description":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Memorial Day Summer Grilling Recipes","datePublished":"2016-05-27T15:00:45.000Z","dateModified":"2018-05-14T17:13:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109637 http://ww2.kqed.org/bayareabites/?p=109637","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/27/bay-area-bites-memorial-day-summer-grilling-recipes/","disqusTitle":"Bay Area Bites Memorial Day Summer Grilling Recipes","path":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","authors":["5015","5014"],"categories":["bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1009","bayareabites_2113","bayareabites_278","bayareabites_2250","bayareabites_1289","bayareabites_1964","bayareabites_15468","bayareabites_2292","bayareabites_2550","bayareabites_3050","bayareabites_12805","bayareabites_2198","bayareabites_16159","bayareabites_9329","bayareabites_14407","bayareabites_1815","bayareabites_15469","bayareabites_753","bayareabites_218","bayareabites_11920"],"featImg":"bayareabites_109638","label":"bayareabites"},"bayareabites_99992":{"type":"posts","id":"bayareabites_99992","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99992","score":null,"sort":[1441327302000]},"guestAuthors":[],"slug":"fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel","title":"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel","publishDate":1441327302,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.\u003c/em>\u003c/p>\n\u003cp>Nutty, rich, and creamy, less-than-commonplace fingerling potatoes easily elevate a dish or a meal. They are excellent roasted in the oven (I use a cast-iron pan) with a bit of olive oil and kosher salt, or boiled and tossed with butter and herbs. But they also shine in this gorgeous potato salad.\u003c/p>\n\u003cp>Chopped briny black olives, sweet fennel, red onion, and earthy parsley pair beautifully with the creamy-tender potatoes which are simply boiled and chopped before being bathed in a sweet-tart vinaigrette of orange juice, garlic, vinegar, and grainy mustard.\u003c/p>\n\u003cp>This salad is excellent served alongside grilled meats, such as lamb chops, ribeye steak, or brined chicken thighs. It’s also terrific with meatier fish like swordfish or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a>, or even as a component to a vegetarian buffet.\u003c/p>\n\u003cfigure id=\"attachment_99994\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg\" alt=\"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1/3 cup orange juice\u003c/li>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 clove garlic, minced and smashed with salt\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>3 lbs fingerling potatoes, halved if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/2 red onion, finely chopped (about 1 scant cup)\u003c/li>\n\u003cli>1 small fennel bulb, trimmed and finely chopped, fronds reserved for garnish\u003c/li>\n\u003cli>1/2 cup sliced black olives, chopped\u003c/li>\n\u003cli>1/4 cup packed finely chopped fresh flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100006,100000,100017,100005,100007,100001,100004,100003,99998\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, about 15 minutes. Drain the potatoes and let cool slightly, then cut them into bite-sized pieces.\u003c/li>\n\u003cli>While the potatoes are cooking, make the vinaigrette. In a bowl, whisk together the orange juice, vinegar, mustard, garlic, and orange zest. Slowly add the olive oil while continuously whisking. Season with salt and pepper.\u003c/li>\n\u003cli>Put the potatoes in a large serving bowl and add the onion, fennel, olives, and parsley. Drizzle with the vinaigrette. Taste and season with more salt and pepper if needed. Set aside for 1 hour at room temperature or refrigerate for up to 4 hours. Serve.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.","status":"publish","parent":0,"modified":1526388337,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":420},"headData":{"title":"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel | KQED","description":"Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel","datePublished":"2015-09-04T00:41:42.000Z","dateModified":"2018-05-15T12:45:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99992 http://ww2.kqed.org/bayareabites/?p=99992","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/03/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel/","disqusTitle":"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel","source":"Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/","path":"/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.\u003c/em>\u003c/p>\n\u003cp>Nutty, rich, and creamy, less-than-commonplace fingerling potatoes easily elevate a dish or a meal. They are excellent roasted in the oven (I use a cast-iron pan) with a bit of olive oil and kosher salt, or boiled and tossed with butter and herbs. But they also shine in this gorgeous potato salad.\u003c/p>\n\u003cp>Chopped briny black olives, sweet fennel, red onion, and earthy parsley pair beautifully with the creamy-tender potatoes which are simply boiled and chopped before being bathed in a sweet-tart vinaigrette of orange juice, garlic, vinegar, and grainy mustard.\u003c/p>\n\u003cp>This salad is excellent served alongside grilled meats, such as lamb chops, ribeye steak, or brined chicken thighs. It’s also terrific with meatier fish like swordfish or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a>, or even as a component to a vegetarian buffet.\u003c/p>\n\u003cfigure id=\"attachment_99994\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg\" alt=\"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1/3 cup orange juice\u003c/li>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 clove garlic, minced and smashed with salt\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>3 lbs fingerling potatoes, halved if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/2 red onion, finely chopped (about 1 scant cup)\u003c/li>\n\u003cli>1 small fennel bulb, trimmed and finely chopped, fronds reserved for garnish\u003c/li>\n\u003cli>1/2 cup sliced black olives, chopped\u003c/li>\n\u003cli>1/4 cup packed finely chopped fresh flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100006,100000,100017,100005,100007,100001,100004,100003,99998","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, about 15 minutes. Drain the potatoes and let cool slightly, then cut them into bite-sized pieces.\u003c/li>\n\u003cli>While the potatoes are cooking, make the vinaigrette. In a bowl, whisk together the orange juice, vinegar, mustard, garlic, and orange zest. Slowly add the olive oil while continuously whisking. Season with salt and pepper.\u003c/li>\n\u003cli>Put the potatoes in a large serving bowl and add the onion, fennel, olives, and parsley. Drizzle with the vinaigrette. Taste and season with more salt and pepper if needed. Set aside for 1 hour at room temperature or refrigerate for up to 4 hours. Serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_2250","bayareabites_1289","bayareabites_13330","bayareabites_11765","bayareabites_9329","bayareabites_300","bayareabites_218","bayareabites_11793"],"featImg":"bayareabites_100019","label":"source_bayareabites_99992"},"bayareabites_86326":{"type":"posts","id":"bayareabites_86326","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86326","score":null,"sort":[1409247898000]},"guestAuthors":[],"slug":"bay-area-labor-day-weekend-peak-of-summer-bbq-menu","title":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu","publishDate":1409247898,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue. It's also time to gorge on as much summery produce as we can, before those perfect heirloom tomatoes, sweet corn, crisp green beans, fresh herbs, and juicy berries and stone fruit are gone. The following recipes are perfect for celebrating the season, especially with a cold glass of dry rosé in hand.\u003c/p>\n\u003cp> \u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">\u003cstrong>Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies\u003c/strong>\u003c/a>\u003cbr>\nFrom chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.\u003c/p>\n\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">\u003cstrong>Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta\u003c/strong>\u003c/a>\u003cbr>\nLight up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.\u003c/p>\n\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">\u003cstrong>Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue.","status":"publish","parent":0,"modified":1441474040,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":441},"headData":{"title":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu | KQED","description":"Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu","datePublished":"2014-08-28T17:44:58.000Z","dateModified":"2015-09-05T17:27:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86326 http://blogs.kqed.org/bayareabites/?p=86326","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/28/bay-area-labor-day-weekend-peak-of-summer-bbq-menu/","disqusTitle":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu","path":"/bayareabites/86326/bay-area-labor-day-weekend-peak-of-summer-bbq-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue. It's also time to gorge on as much summery produce as we can, before those perfect heirloom tomatoes, sweet corn, crisp green beans, fresh herbs, and juicy berries and stone fruit are gone. The following recipes are perfect for celebrating the season, especially with a cold glass of dry rosé in hand.\u003c/p>\n\u003cp> \u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">\u003cstrong>Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies\u003c/strong>\u003c/a>\u003cbr>\nFrom chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.\u003c/p>\n\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">\u003cstrong>Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta\u003c/strong>\u003c/a>\u003cbr>\nLight up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.\u003c/p>\n\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">\u003cstrong>Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86326/bay-area-labor-day-weekend-peak-of-summer-bbq-menu","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_10851","bayareabites_12"],"tags":["bayareabites_278","bayareabites_13752","bayareabites_515","bayareabites_3050","bayareabites_12805","bayareabites_11765","bayareabites_577","bayareabites_13751","bayareabites_9329","bayareabites_1815","bayareabites_13692","bayareabites_13730"],"featImg":"bayareabites_86860","label":"bayareabites"},"bayareabites_86219":{"type":"posts","id":"bayareabites_86219","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86219","score":null,"sort":[1409158821000]},"guestAuthors":[],"slug":"summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette","title":"Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette","publishDate":1409158821,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_86210,bayareabites_109295' label='More Summer Recipes']\u003c/p>\n\u003cp>A barbecue just isn’t a barbecue without a big bowl of potato salad. Or, at least, that’s what my husband thinks. And while I love the classic mayo-mustard based version (to which I always add plenty of vinegar), I’m constantly looking for new and interesting ideas. \u003c/p>\n\u003cp>The following recipe isn’t a new idea at all--it makes use of ingredients that the Italians have known for decades (centuries?) that partner beautifully: pesto, potatoes, and green beans. Based on the classic Genoese pasta dish Trenette al Pesto, which combines small red potatoes, thin green beans, basil-pine nut pesto, and a fettuccine-like strand pasta called trenette, I amped up the amount of potatoes, and got rid of the pasta. I added the lemon to give it the zing you expect from a good potato salad, and here you have the delicious results.\u003c/p>\n\u003cp>This is quite possibly going to become one of my new favorite summertime side dishes.\u003c/p>\n\u003cfigure id=\"attachment_86749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\" alt=\"Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs very small red or gold potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 lb thin green beans, trimmed\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1/3 cup your favorite good-quality fresh basil pesto\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Handful of fresh basil leaves, roughly torn or chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.\u003c/li>\n\u003cfigure id=\"attachment_86752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\" alt=\"Prep the potatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the potatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, bring another saucepan of water to a boil. Add 1 tbsp salt, then add the green beans. Cook until crisp-tender, then drain in a colander. Run under cold water to stop the cooking. Drain well.\u003c/li>\n\u003cfigure id=\"attachment_86753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\" alt=\"Prep the green beans. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the green beans. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Put the potatoes and green beans into a large serving bowl. In another bowl, stir together the lemon zest and juice, pesto, and vinegar. Pour over the potato mixture and stir to coat evenly. Let sit at room temperature for 30 minutes to 1 hour. (You can make this up to this point up to 1 day ahead. Store, covered, in the refrigerator. Allow to come to room temperature for 30 minutes before proceeding.)\u003c/li>\n\u003cfigure id=\"attachment_86734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\" alt=\"Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Garnish with the basil and serve.\u003c/li>\n\u003cfigure id=\"attachment_86745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\" alt=\"Garnish with the basil and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garnish with the basil and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Looking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.","status":"publish","parent":0,"modified":1561416139,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":487},"headData":{"title":"Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette | KQED","description":"Looking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette","datePublished":"2014-08-27T17:00:21.000Z","dateModified":"2019-06-24T22:42:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86219 http://blogs.kqed.org/bayareabites/?p=86219","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/","disqusTitle":"Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette","path":"/bayareabites/86219/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_86210,bayareabites_109295","label":"More Summer Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A barbecue just isn’t a barbecue without a big bowl of potato salad. Or, at least, that’s what my husband thinks. And while I love the classic mayo-mustard based version (to which I always add plenty of vinegar), I’m constantly looking for new and interesting ideas. \u003c/p>\n\u003cp>The following recipe isn’t a new idea at all--it makes use of ingredients that the Italians have known for decades (centuries?) that partner beautifully: pesto, potatoes, and green beans. Based on the classic Genoese pasta dish Trenette al Pesto, which combines small red potatoes, thin green beans, basil-pine nut pesto, and a fettuccine-like strand pasta called trenette, I amped up the amount of potatoes, and got rid of the pasta. I added the lemon to give it the zing you expect from a good potato salad, and here you have the delicious results.\u003c/p>\n\u003cp>This is quite possibly going to become one of my new favorite summertime side dishes.\u003c/p>\n\u003cfigure id=\"attachment_86749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\" alt=\"Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs very small red or gold potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 lb thin green beans, trimmed\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1/3 cup your favorite good-quality fresh basil pesto\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Handful of fresh basil leaves, roughly torn or chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.\u003c/li>\n\u003cfigure id=\"attachment_86752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\" alt=\"Prep the potatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the potatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, bring another saucepan of water to a boil. Add 1 tbsp salt, then add the green beans. Cook until crisp-tender, then drain in a colander. Run under cold water to stop the cooking. Drain well.\u003c/li>\n\u003cfigure id=\"attachment_86753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\" alt=\"Prep the green beans. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the green beans. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Put the potatoes and green beans into a large serving bowl. In another bowl, stir together the lemon zest and juice, pesto, and vinegar. Pour over the potato mixture and stir to coat evenly. Let sit at room temperature for 30 minutes to 1 hour. (You can make this up to this point up to 1 day ahead. Store, covered, in the refrigerator. Allow to come to room temperature for 30 minutes before proceeding.)\u003c/li>\n\u003cfigure id=\"attachment_86734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\" alt=\"Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Garnish with the basil and serve.\u003c/li>\n\u003cfigure id=\"attachment_86745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\" alt=\"Garnish with the basil and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garnish with the basil and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86219/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2813","bayareabites_11765","bayareabites_8987","bayareabites_9329","bayareabites_300","bayareabites_1815","bayareabites_218","bayareabites_11793"],"featImg":"bayareabites_86741","label":"bayareabites"},"bayareabites_84731":{"type":"posts","id":"bayareabites_84731","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84731","score":null,"sort":[1404870266000]},"guestAuthors":[],"slug":"3-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt","title":"3 Kickstarter Food Projects That Leave Potato Salad In The Dirt","publishDate":1404870266,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84732\" class=\"wp-caption aligncenter\" style=\"max-width: 2406px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\" alt=\"Would you pay someone $60,000 to make this? Photo: iStockphoto\" width=\"2406\" height=\"1806\" class=\"size-full wp-image-84732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Would you pay someone $60,000 to make this? Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/329875840/three-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Within days of asking for a total of $10 to crowdsource his first potato salad, Ohioan Zack Danger Brown raised tens of thousands of dollars. He promised people he would read their names aloud as he made this salad, which was apparently an \u003ca href=\"https://www.kickstarter.com/projects/324283889/potato-salad?ref=nav_search\">irresistible draw\u003c/a>.\u003c/p>\n\u003cp>Being the geeks we are, we asked our NPR Science Desk interns Nicholas St. Fleur and Kara Manke to do a little back-of-the-envelope calculation.\u003c/p>\n\u003cp>With the nearly $60,000 pledged so far, Brown could make 153,846 servings of this basic Hellmann's \u003ca href=\"http://www.hellmanns.com/recipes/detail/31353/1/the-original-potato-salad\">Original Potato Salad\u003c/a> recipe featuring potatoes, mayo, some vinegar, salt and onion.\u003c/p>\n\u003cp>That's a lot of potato salad, and it's clever and all, but aren't there some other, potentially more worthy food projects on Kickstarter that could use a little of the cash so freely spent on Brown's project?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are just three worth checking out:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.northbournefoods.com/\">NorthBourne Foods\u003c/a>, a small food distributor in the Houston area known for its meat and produce, wants to bring higher quality food to low-income communities in the state. \"We would like to expand delivery with our own vans to areas considered 'food deserts,' and we would also like to offer lower cost and high-quality products to individuals within these communities, schools, grocers and smaller restaurants which usually can't afford to buy healthy products,\" says Bryant Greer, a founder of the company. It's \u003ca href=\"https://www.kickstarter.com/projects/2120935022/help-us-to-get-healthy-food-into-food-deserts?ref=nav_search\">asking\u003c/a> for donations for two refrigerated vans to replace the rented vans they now use to reach these areas.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>From the minds of \u003ca href=\"http://knapsackcreative.com/3jh4kg7n2e9dib7j16x2gtuthaed9y\">Knapsack Creative\u003c/a> in San Francisco comes OmieBox, a colorful plastic lunchbox that includes a vacuum-insulated bowl that lets kids keep foods hot or cold in the same lunch box — no more hot yogurt next to lukewarm soup. It's like a bento box on speed. The company is trying to \u003ca href=\"https://www.kickstarter.com/projects/506949578/omiebox-hot-and-cold-food-in-1-lunchbox?ref=nav_search\">raise\u003c/a> $40,000 for tooling and materials to take its design into production.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Thu Huynh of Australia wants to be your traveling companion on the streets of Saigon, showing you how to seek out the best of Vietnam's hidden foodways. She's \u003ca href=\"https://www.kickstarter.com/projects/676601426/ho-chi-minh-city-a-food-scene-guide?ref=nav_search\">looking\u003c/a> for $4,000 to finalize travel and production of her guidebook, \u003cem>Ho Chi Minh City, A Food Scene Guide\u003c/em>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"One guy's Kickstarter quest for $10 to make his first potato salad has now raised over $50,000 — a kind of Internet joke gone viral. Here are three modest food projects to consider instead.","status":"publish","parent":0,"modified":1404870266,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":402},"headData":{"title":"3 Kickstarter Food Projects That Leave Potato Salad In The Dirt | KQED","description":"One guy's Kickstarter quest for $10 to make his first potato salad has now raised over $50,000 — a kind of Internet joke gone viral. Here are three modest food projects to consider instead.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"3 Kickstarter Food Projects That Leave Potato Salad In The Dirt","datePublished":"2014-07-09T01:44:26.000Z","dateModified":"2014-07-09T01:44:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84731 http://blogs.kqed.org/bayareabites/?p=84731","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/08/3-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt/","disqusTitle":"3 Kickstarter Food Projects That Leave Potato Salad In The Dirt","nprByline":"April Fulton","nprStoryId":"329875840","nprApiLink":"http://api.npr.org/query?id=329875840&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/08/329875840/three-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt?ft=3&f=329875840","nprRetrievedStory":"1","nprPubDate":"Tue, 08 Jul 2014 19:20:00 -0400","nprStoryDate":"Tue, 08 Jul 2014 16:59:00 -0400","nprLastModifiedDate":"Tue, 08 Jul 2014 19:20:20 -0400","path":"/bayareabites/84731/3-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84732\" class=\"wp-caption aligncenter\" style=\"max-width: 2406px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\" alt=\"Would you pay someone $60,000 to make this? Photo: iStockphoto\" width=\"2406\" height=\"1806\" class=\"size-full wp-image-84732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Would you pay someone $60,000 to make this? Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/329875840/three-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Within days of asking for a total of $10 to crowdsource his first potato salad, Ohioan Zack Danger Brown raised tens of thousands of dollars. He promised people he would read their names aloud as he made this salad, which was apparently an \u003ca href=\"https://www.kickstarter.com/projects/324283889/potato-salad?ref=nav_search\">irresistible draw\u003c/a>.\u003c/p>\n\u003cp>Being the geeks we are, we asked our NPR Science Desk interns Nicholas St. Fleur and Kara Manke to do a little back-of-the-envelope calculation.\u003c/p>\n\u003cp>With the nearly $60,000 pledged so far, Brown could make 153,846 servings of this basic Hellmann's \u003ca href=\"http://www.hellmanns.com/recipes/detail/31353/1/the-original-potato-salad\">Original Potato Salad\u003c/a> recipe featuring potatoes, mayo, some vinegar, salt and onion.\u003c/p>\n\u003cp>That's a lot of potato salad, and it's clever and all, but aren't there some other, potentially more worthy food projects on Kickstarter that could use a little of the cash so freely spent on Brown's project?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are just three worth checking out:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.northbournefoods.com/\">NorthBourne Foods\u003c/a>, a small food distributor in the Houston area known for its meat and produce, wants to bring higher quality food to low-income communities in the state. \"We would like to expand delivery with our own vans to areas considered 'food deserts,' and we would also like to offer lower cost and high-quality products to individuals within these communities, schools, grocers and smaller restaurants which usually can't afford to buy healthy products,\" says Bryant Greer, a founder of the company. It's \u003ca href=\"https://www.kickstarter.com/projects/2120935022/help-us-to-get-healthy-food-into-food-deserts?ref=nav_search\">asking\u003c/a> for donations for two refrigerated vans to replace the rented vans they now use to reach these areas.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>From the minds of \u003ca href=\"http://knapsackcreative.com/3jh4kg7n2e9dib7j16x2gtuthaed9y\">Knapsack Creative\u003c/a> in San Francisco comes OmieBox, a colorful plastic lunchbox that includes a vacuum-insulated bowl that lets kids keep foods hot or cold in the same lunch box — no more hot yogurt next to lukewarm soup. It's like a bento box on speed. The company is trying to \u003ca href=\"https://www.kickstarter.com/projects/506949578/omiebox-hot-and-cold-food-in-1-lunchbox?ref=nav_search\">raise\u003c/a> $40,000 for tooling and materials to take its design into production.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Thu Huynh of Australia wants to be your traveling companion on the streets of Saigon, showing you how to seek out the best of Vietnam's hidden foodways. She's \u003ca href=\"https://www.kickstarter.com/projects/676601426/ho-chi-minh-city-a-food-scene-guide?ref=nav_search\">looking\u003c/a> for $4,000 to finalize travel and production of her guidebook, \u003cem>Ho Chi Minh City, A Food Scene Guide\u003c/em>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84731/3-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt","authors":["byline_bayareabites_84731"],"categories":["bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_12486","bayareabites_10344","bayareabites_13566","bayareabites_13567","bayareabites_9329","bayareabites_13565"],"featImg":"bayareabites_84732","label":"bayareabites"},"bayareabites_83092":{"type":"posts","id":"bayareabites_83092","meta":{"index":"posts_1591205157","site":"bayareabites","id":"83092","score":null,"sort":[1402777428000]},"guestAuthors":[],"slug":"fathers-day-menu-classic-summer-bbq-with-a-twist","title":"Father's Day Menu: Classic Summer BBQ with a Twist","publishDate":1402777428,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Both my dad and my husband (father to our 2-year-old daughter) are meat-and-potato guys at heart. This is not to say they don’t love fresh vegetables and seafood and fruit. But if I’m planning a Father’s Day menu that I know they will love, it’s going to include meat. And potatoes. And ideally a summery day and a smoking grill. Rather than sticking to the same old burgers and potato salad, I thought I’d give each of them a little smoke and spice. This menu might appear to be classic, but each of these recipes has a little twist: deviled eggs with a hint of lemon, spicy beer cocktails, grilled potato salad with bacon, chili burgers with avocado, and even homemade burger buns. Finish the meal off with creamy orange-vanilla ice cream pops that the kiddos will also love.\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled Eggs with Lemon and Herbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cstrong>Deviled Eggs with Lemon and Herbs\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\" alt=\"Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cstrong>Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cstrong>Homemade DIY Burger Buns\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\" alt=\"Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cstrong>Dreamy, Creamy, Orange and Vanilla Creamsicles\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cstrong>Spicy Micheladas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This menu might appear to be classic, but each of these recipes has a little twist: deviled eggs with a hint of lemon, spicy beer cocktails, grilled potato salad with bacon, chili burgers with avocado, and even homemade burger buns. Finish the meal off with creamy orange-vanilla ice cream pops that the kiddos will also love.","status":"publish","parent":0,"modified":1528228818,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":205},"headData":{"title":"Father's Day Menu: Classic Summer BBQ with a Twist | KQED","description":"This menu might appear to be classic, but each of these recipes has a little twist: deviled eggs with a hint of lemon, spicy beer cocktails, grilled potato salad with bacon, chili burgers with avocado, and even homemade burger buns. Finish the meal off with creamy orange-vanilla ice cream pops that the kiddos will also love.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Father's Day Menu: Classic Summer BBQ with a Twist","datePublished":"2014-06-14T20:23:48.000Z","dateModified":"2018-06-05T20:00:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"83092 http://blogs.kqed.org/bayareabites/?p=83092","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/14/fathers-day-menu-classic-summer-bbq-with-a-twist/","disqusTitle":"Father's Day Menu: Classic Summer BBQ with a Twist","path":"/bayareabites/83092/fathers-day-menu-classic-summer-bbq-with-a-twist","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Both my dad and my husband (father to our 2-year-old daughter) are meat-and-potato guys at heart. This is not to say they don’t love fresh vegetables and seafood and fruit. But if I’m planning a Father’s Day menu that I know they will love, it’s going to include meat. And potatoes. And ideally a summery day and a smoking grill. Rather than sticking to the same old burgers and potato salad, I thought I’d give each of them a little smoke and spice. This menu might appear to be classic, but each of these recipes has a little twist: deviled eggs with a hint of lemon, spicy beer cocktails, grilled potato salad with bacon, chili burgers with avocado, and even homemade burger buns. Finish the meal off with creamy orange-vanilla ice cream pops that the kiddos will also love.\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled Eggs with Lemon and Herbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cstrong>Deviled Eggs with Lemon and Herbs\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\" alt=\"Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cstrong>Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cstrong>Homemade DIY Burger Buns\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\" alt=\"Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cstrong>Dreamy, Creamy, Orange and Vanilla Creamsicles\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cstrong>Spicy Micheladas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/83092/fathers-day-menu-classic-summer-bbq-with-a-twist","authors":["5015","5014"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_1244","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_1289","bayareabites_12013","bayareabites_1964","bayareabites_2269","bayareabites_9327","bayareabites_13436","bayareabites_2304","bayareabites_16176","bayareabites_13446","bayareabites_13445","bayareabites_9329"],"featImg":"bayareabites_83523","label":"bayareabites"},"bayareabites_48379":{"type":"posts","id":"bayareabites_48379","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48379","score":null,"sort":[1346511658000]},"guestAuthors":[],"slug":"potato-salad","title":"Potato Salad","publishDate":1346511658,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-20.jpg\" alt=\"potato salad\" title=\"potato salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48383\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Potato Salad\u003c/strong> gets a bad rap. It’s too often laden with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/07/eggs-travaganza-homemade-mayonnaise-is-easy/\">mayo\u003c/a>, one-dimensional, and just way too heavy. Usually, after a few bites, I’m bored with it. That is, until I tasted the potato salad at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/05/cochon-butcher-new-orleans/\">Cochon Butcher\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/20/fried-seafood-in-new-orleans-mardi-gras-slideshow/\">New Orleans\u003c/a>. Now that potato salad kept my interest. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"potatoes, dill, scallions\" title=\"potatoes, dill, scallions\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-48381\">\u003c/a>\u003c/p>\n\u003cp>To be sure, it was rich (potato salad isn’t meant to be light), but it had other elements that jazzed it up. \u003c/p>\n\u003cp>Firstly, it was heavy on the \u003cstrong>mustard\u003c/strong>. The tang of the whole-grain mustard cut the richness of the mayo and left the potato salad feeling lighter than most. Secondly, elements of freshness -- handfuls of \u003cstrong>scallions and dill\u003c/strong> brought some aromatic herbaceous flavor to the party. When you toss the scallions and dill together with the hot potatoes, you’ll get a nice fragrant waft of goodness. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"potato salad ingredients\" title=\"potato salad ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48380\">\u003c/a> \u003c/p>\n\u003cp>Potato salad plays well with pulled pork, burgers, and hot dogs. Prolong your summer indulgence while you can and whip up a bowl for your next cookout. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Bonus Tip\u003c/em>\u003c/strong>: Leftovers make amazing \u003cstrong>Potato Salad Hash Browns\u003c/strong> the next morning! Just heat a skillet, add a touch of oil, and try to flatten the potato salad in the pan to get the most crispy surface area possible. Most importantly, resist flipping until a crust has formed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"potato salad\" title=\"potato salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48382\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Potato Salad\u003c/strong>\u003cbr>\n\u003cem>This Potato Salad was inspired from the one I tasted at Cochon Butcher in New Orleans. It is heavy on the mustard – the tang of it cuts the richness of the mayo and leaves the salad feeling lighter than most potato salads. Handfuls of scallions and dill also bring some fresh herbaceous flavor to the party. (Bonus Tip: Leftovers make an amazing Potato Salad Hash Browns the next morning! Just heat a skillet, add a touch of oil, and try to flatten the potato salad in the pan to get the most crispy surface area possible. Most importantly, resist flipping until a crust has formed.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yields:\u003c/strong> 8-10 servings (about 2 quarts)\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Cooling Time:\u003c/strong> overnight\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs (about 18) red-skinned potatoes, cleaned and quartered (you can peel them too if you prefer no skin)\u003cbr>\n3 scallions, finely chopped\u003cbr>\n1 big handful dill, finely chopped\u003cbr>\n1/2 cup mayonnaise\u003cbr>\n3 tablespoons Dijon mustard\u003cbr>\n2 tablespoons whole grain mustard\u003cbr>\n1 tablespoon white wine vinegar\u003cbr>\nKosher salt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place potatoes into a large pot of salted water and bring to a boil. Cook the potatoes at a rolling boil until you can easily stick a fork through them (about 35 minutes).\u003c/li>\n\u003cli>Drain and toss together with the scallion. Add the dill.\u003c/li>\n\u003cli>In a bowl, mix together mayo, Dijon mustard, whole grain mustard, and white wine vinegar. Add to the potatoes and mix well.\u003c/li>\n\u003cli>Let chill overnight. Before serving, add salt/pepper to taste.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"This Potato Salad was inspired from the one I tasted at Cochon Butcher in New Orleans. It is heavy on the mustard – the tang of it cuts the richness of the mayo and leaves the salad feeling lighter than most potato salads. Handfuls of scallions and dill also bring some fresh herbaceous flavor to the party.","status":"publish","parent":0,"modified":1345695243,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":479},"headData":{"title":"Potato Salad | KQED","description":"This Potato Salad was inspired from the one I tasted at Cochon Butcher in New Orleans. It is heavy on the mustard – the tang of it cuts the richness of the mayo and leaves the salad feeling lighter than most potato salads. Handfuls of scallions and dill also bring some fresh herbaceous flavor to the party.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Potato Salad","datePublished":"2012-09-01T15:00:58.000Z","dateModified":"2012-08-23T04:14:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48379 http://blogs.kqed.org/bayareabites/?p=48379","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/01/potato-salad/","disqusTitle":"Potato Salad","path":"/bayareabites/48379/potato-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-20.jpg\" alt=\"potato salad\" title=\"potato salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48383\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Potato Salad\u003c/strong> gets a bad rap. It’s too often laden with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/07/eggs-travaganza-homemade-mayonnaise-is-easy/\">mayo\u003c/a>, one-dimensional, and just way too heavy. Usually, after a few bites, I’m bored with it. That is, until I tasted the potato salad at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/05/cochon-butcher-new-orleans/\">Cochon Butcher\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/20/fried-seafood-in-new-orleans-mardi-gras-slideshow/\">New Orleans\u003c/a>. Now that potato salad kept my interest. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"potatoes, dill, scallions\" title=\"potatoes, dill, scallions\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-48381\">\u003c/a>\u003c/p>\n\u003cp>To be sure, it was rich (potato salad isn’t meant to be light), but it had other elements that jazzed it up. \u003c/p>\n\u003cp>Firstly, it was heavy on the \u003cstrong>mustard\u003c/strong>. The tang of the whole-grain mustard cut the richness of the mayo and left the potato salad feeling lighter than most. Secondly, elements of freshness -- handfuls of \u003cstrong>scallions and dill\u003c/strong> brought some aromatic herbaceous flavor to the party. When you toss the scallions and dill together with the hot potatoes, you’ll get a nice fragrant waft of goodness. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"potato salad ingredients\" title=\"potato salad ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48380\">\u003c/a> \u003c/p>\n\u003cp>Potato salad plays well with pulled pork, burgers, and hot dogs. Prolong your summer indulgence while you can and whip up a bowl for your next cookout. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Bonus Tip\u003c/em>\u003c/strong>: Leftovers make amazing \u003cstrong>Potato Salad Hash Browns\u003c/strong> the next morning! Just heat a skillet, add a touch of oil, and try to flatten the potato salad in the pan to get the most crispy surface area possible. Most importantly, resist flipping until a crust has formed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"potato salad\" title=\"potato salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48382\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Potato Salad\u003c/strong>\u003cbr>\n\u003cem>This Potato Salad was inspired from the one I tasted at Cochon Butcher in New Orleans. It is heavy on the mustard – the tang of it cuts the richness of the mayo and leaves the salad feeling lighter than most potato salads. Handfuls of scallions and dill also bring some fresh herbaceous flavor to the party. (Bonus Tip: Leftovers make an amazing Potato Salad Hash Browns the next morning! Just heat a skillet, add a touch of oil, and try to flatten the potato salad in the pan to get the most crispy surface area possible. Most importantly, resist flipping until a crust has formed.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yields:\u003c/strong> 8-10 servings (about 2 quarts)\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Cooling Time:\u003c/strong> overnight\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs (about 18) red-skinned potatoes, cleaned and quartered (you can peel them too if you prefer no skin)\u003cbr>\n3 scallions, finely chopped\u003cbr>\n1 big handful dill, finely chopped\u003cbr>\n1/2 cup mayonnaise\u003cbr>\n3 tablespoons Dijon mustard\u003cbr>\n2 tablespoons whole grain mustard\u003cbr>\n1 tablespoon white wine vinegar\u003cbr>\nKosher salt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place potatoes into a large pot of salted water and bring to a boil. Cook the potatoes at a rolling boil until you can easily stick a fork through them (about 35 minutes).\u003c/li>\n\u003cli>Drain and toss together with the scallion. Add the dill.\u003c/li>\n\u003cli>In a bowl, mix together mayo, Dijon mustard, whole grain mustard, and white wine vinegar. Add to the potatoes and mix well.\u003c/li>\n\u003cli>Let chill overnight. Before serving, add salt/pepper to taste.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48379/potato-salad","authors":["5037"],"categories":["bayareabites_752","bayareabites_12"],"tags":["bayareabites_8776","bayareabites_9329","bayareabites_300"],"featImg":"bayareabites_48383","label":"bayareabites"},"bayareabites_45343":{"type":"posts","id":"bayareabites_45343","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45343","score":null,"sort":[1341673216000]},"guestAuthors":[],"slug":"eggs-travaganza-homemade-mayonnaise-is-easy","title":"Eggs-travaganza: Homemade Mayonnaise is Easy","publishDate":1341673216,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eggs560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45778\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eggs560.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>With the fourth of July falling on a Wednesday this year, the holiday's become a week-long vacation for everyone I know. Which, for me, as a footloose sort of person who's good with cats and plants, means lots of housesitting offers--so many, in fact, that I've gotten kind of picky. Gorgeous view of downtown SF from Bernal Heights? I'm there! Hot tub in the Oakland hills? Sure! Or chickens, just about anywhere.\u003c/p>\n\u003cp>Right now, I'm back in one of my favorite places, a comfortable house in Marin with a sprawling yard alongside a creek shaded by huge oak trees. In the kitchen, there's olive oil pressed from the neighbors' olive trees. Horses, sheep, and peacocks share pasture down the road. I take the dogs for shambling walks under the trees, cut grapevines for the two goats to nibble, and feed farmers' market leftovers--carrot tops, squashy plums, old lettuce, grapes webbed with mold--to the dozen inquisitively pecking chickens. In return, I bring fresh eggs up to the house every day. The shells come in every pretty shade, from bone white and aqua green to rosy beige and milk-chocolate brown. Cracking them, the yolks stand up and shout, blazing marigold yellow. I've made a lot of things with these eggs during my lucky stays here, including this lusciously summery \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/11/chickens-eggs-southern-corn-pudding/\">corn pudding\u003c/a>.\u003c/p>\n\u003cp>But just before I came up here, I was hanging out with a group of teenagers from the Fillmore and the Tenderloin, helping to teach a cooking class. We were making potato salad, but the kitchen didn't have enough mayonnaise to cover our big batch of potatoes. I said, casually, that we could make our own; after all, all we needed was eggs and oil, a little lemon, mustard, and salt.\u003c/p>\n\u003cp>They were gobsmacked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Mayonnaise?\" they said. \"You can just \u003cem>make mayonnaise?\u003c/em>\"\u003c/p>\n\u003cp>That's what time in professional kitchens does to you: you make stuff like mayonnaise or chicken stock by the bucketful every day, and it's like brushing your teeth, just another task on an always-too-long to-do list. You forget that there's anything alchemical or cool in making from scratch the stuff that people eat every day out of jars.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ingredients560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45779\" title=\"ingredients to make mayonnaise\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ingredients560.jpg\" alt=\"ingredients to make mayonnaise\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>But making mayonnaise is fun, and although it has a reputation for trickiness, I've had reliable good luck creating something lush and eggy-rich either manually, with arm muscles and a whisk, or faster, with a blender or food processor. The trick, which you've heard before, is to trickle in the oil in a narrow, steady stream in the beginning. Give the eggs only as much oil as they can absorb, which isn't much in the beginning. About halfway through, when you suddenly get a thick emulsion instead of a mixture of liquids, you can be a little more reckless.\u003c/p>\n\u003cp>And speaking of being reckless, yes, this is a raw-egg dish, which means you should be confident that your eggs are safe--which, to me, means that they come from healthy, outdoor, pasture-raised chickens. Once made, keep your mayonnaise refrigerated, and use within a few days. It's better to make small batches as you need it. Homemade mayonnaise is more sauce-like than its Best Foods counterpart; it drips and flows, over hard-boiled eggs and oil-poached tuna, over a grilled salmon salad or a plateful of asparagus or a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">potato salad\u003c/a>. You can add minced fresh leaft herbs, like basil, tarragon, chives, cilantro, or mint to make a green mayonnaise for dunking vegetables or dressing fish, or spark it up with crushed garlic and more lemon to make a burger-worthy aioli, or add some chopped pickles and tomato paste or ketchup for a Thousand Island or Russian dressing. Mayonnaise lovers will be happy to lick it right off their fingers.\u003c/p>\n\u003cp>And, if you really have too many backyard eggs, you can always make egg salad sandwiches speckled with parsley and slathered with homemade mayonnaise.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mayo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45780\" title=\"mayonnaise\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mayo560.jpg\" alt=\"mayonnaise\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Backyard-Egg Mayonnaise\u003c/strong>\u003cbr>\nUsing all olive oil can give a heavy, overwhelmingly olive-y flavor to the final product. For something a little more flexible, use a half-and-half ratio of nice, neutral-tasting oil--I like grapeseed--to not-too-strong olive oil.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 1/4 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 egg\u003cbr>\n1 egg yolk\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\n1/2 tsp Dijon mustard or dry mustard\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1/2 cup grapeseed or other neutral-tasting oil\u003cbr>\n1/2 to 3/4 cup mild olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Using a blender or whisk, mix together egg, egg yolk, salt, mustard, and lemon juice until just frothy.\u003c/p>\n\u003cp>2. In a very thin, steady stream, add oil while whisking or blending on low speed. If using a blender, stop as mixture thickens and scrape down sides with a rubber spatula. Continue adding oil until mixture is as thick as you want; the more oil you add, the more solid your mayonnaise will be.\u003c/p>\n\u003cp>3. Taste for seasoning, adding more lemon, mustard, or salt as needed. Chill until needed.\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Garlic Mayonnaise:\u003c/strong> Add 1-2 crushed cloves garlic to the egg yolk mixture. (If making by hand, mince garlic finely before using.) Be sure to use fresh garlic cloves, not jarred paste or jarred cloves, which can have an acrid taste.\u003c/p>\n\u003cp>\u003cstrong>Cilantro Cucumber Mayonnaise:\u003c/strong> Replace lemon juice with lime juice. After mayonnaise has thickened, add 3/4 cup cilantro leaves and 1/2 cup peeled, seeded, and chopped cucumber. Puree in blender until smooth.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Herb Mayonnaise:\u003c/strong> When mayonnaise has thickened, add 1/2 cup fresh parsley and 1/4 cup single or mixed fresh herbs, such as basil, tarragon, mint, or chives. Puree in blender until smooth.\u003c/p>\n\n","blocks":[],"excerpt":"Want to treat your burger, your grilled salmon, your potato salad, even your carrot sticks and asparagus spears right? In less than 10 minutes, you can whip up some lush and golden homemade mayonnaise perfect for slathering, dipping, and dunking. ","status":"publish","parent":0,"modified":1550610710,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":977},"headData":{"title":"Eggs-travaganza: Homemade Mayonnaise is Easy | KQED","description":"Want to treat your burger, your grilled salmon, your potato salad, even your carrot sticks and asparagus spears right? In less than 10 minutes, you can whip up some lush and golden homemade mayonnaise perfect for slathering, dipping, and dunking. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eggs-travaganza: Homemade Mayonnaise is Easy","datePublished":"2012-07-07T15:00:16.000Z","dateModified":"2019-02-19T21:11:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"45343 http://blogs.kqed.org/bayareabites/?p=45343","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/07/eggs-travaganza-homemade-mayonnaise-is-easy/","disqusTitle":"Eggs-travaganza: Homemade Mayonnaise is Easy","path":"/bayareabites/45343/eggs-travaganza-homemade-mayonnaise-is-easy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eggs560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45778\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eggs560.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>With the fourth of July falling on a Wednesday this year, the holiday's become a week-long vacation for everyone I know. Which, for me, as a footloose sort of person who's good with cats and plants, means lots of housesitting offers--so many, in fact, that I've gotten kind of picky. Gorgeous view of downtown SF from Bernal Heights? I'm there! Hot tub in the Oakland hills? Sure! Or chickens, just about anywhere.\u003c/p>\n\u003cp>Right now, I'm back in one of my favorite places, a comfortable house in Marin with a sprawling yard alongside a creek shaded by huge oak trees. In the kitchen, there's olive oil pressed from the neighbors' olive trees. Horses, sheep, and peacocks share pasture down the road. I take the dogs for shambling walks under the trees, cut grapevines for the two goats to nibble, and feed farmers' market leftovers--carrot tops, squashy plums, old lettuce, grapes webbed with mold--to the dozen inquisitively pecking chickens. In return, I bring fresh eggs up to the house every day. The shells come in every pretty shade, from bone white and aqua green to rosy beige and milk-chocolate brown. Cracking them, the yolks stand up and shout, blazing marigold yellow. I've made a lot of things with these eggs during my lucky stays here, including this lusciously summery \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/11/chickens-eggs-southern-corn-pudding/\">corn pudding\u003c/a>.\u003c/p>\n\u003cp>But just before I came up here, I was hanging out with a group of teenagers from the Fillmore and the Tenderloin, helping to teach a cooking class. We were making potato salad, but the kitchen didn't have enough mayonnaise to cover our big batch of potatoes. I said, casually, that we could make our own; after all, all we needed was eggs and oil, a little lemon, mustard, and salt.\u003c/p>\n\u003cp>They were gobsmacked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Mayonnaise?\" they said. \"You can just \u003cem>make mayonnaise?\u003c/em>\"\u003c/p>\n\u003cp>That's what time in professional kitchens does to you: you make stuff like mayonnaise or chicken stock by the bucketful every day, and it's like brushing your teeth, just another task on an always-too-long to-do list. You forget that there's anything alchemical or cool in making from scratch the stuff that people eat every day out of jars.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ingredients560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45779\" title=\"ingredients to make mayonnaise\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ingredients560.jpg\" alt=\"ingredients to make mayonnaise\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>But making mayonnaise is fun, and although it has a reputation for trickiness, I've had reliable good luck creating something lush and eggy-rich either manually, with arm muscles and a whisk, or faster, with a blender or food processor. The trick, which you've heard before, is to trickle in the oil in a narrow, steady stream in the beginning. Give the eggs only as much oil as they can absorb, which isn't much in the beginning. About halfway through, when you suddenly get a thick emulsion instead of a mixture of liquids, you can be a little more reckless.\u003c/p>\n\u003cp>And speaking of being reckless, yes, this is a raw-egg dish, which means you should be confident that your eggs are safe--which, to me, means that they come from healthy, outdoor, pasture-raised chickens. Once made, keep your mayonnaise refrigerated, and use within a few days. It's better to make small batches as you need it. Homemade mayonnaise is more sauce-like than its Best Foods counterpart; it drips and flows, over hard-boiled eggs and oil-poached tuna, over a grilled salmon salad or a plateful of asparagus or a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">potato salad\u003c/a>. You can add minced fresh leaft herbs, like basil, tarragon, chives, cilantro, or mint to make a green mayonnaise for dunking vegetables or dressing fish, or spark it up with crushed garlic and more lemon to make a burger-worthy aioli, or add some chopped pickles and tomato paste or ketchup for a Thousand Island or Russian dressing. Mayonnaise lovers will be happy to lick it right off their fingers.\u003c/p>\n\u003cp>And, if you really have too many backyard eggs, you can always make egg salad sandwiches speckled with parsley and slathered with homemade mayonnaise.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mayo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45780\" title=\"mayonnaise\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mayo560.jpg\" alt=\"mayonnaise\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Backyard-Egg Mayonnaise\u003c/strong>\u003cbr>\nUsing all olive oil can give a heavy, overwhelmingly olive-y flavor to the final product. For something a little more flexible, use a half-and-half ratio of nice, neutral-tasting oil--I like grapeseed--to not-too-strong olive oil.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 1/4 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 egg\u003cbr>\n1 egg yolk\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\n1/2 tsp Dijon mustard or dry mustard\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1/2 cup grapeseed or other neutral-tasting oil\u003cbr>\n1/2 to 3/4 cup mild olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Using a blender or whisk, mix together egg, egg yolk, salt, mustard, and lemon juice until just frothy.\u003c/p>\n\u003cp>2. In a very thin, steady stream, add oil while whisking or blending on low speed. If using a blender, stop as mixture thickens and scrape down sides with a rubber spatula. Continue adding oil until mixture is as thick as you want; the more oil you add, the more solid your mayonnaise will be.\u003c/p>\n\u003cp>3. Taste for seasoning, adding more lemon, mustard, or salt as needed. Chill until needed.\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Garlic Mayonnaise:\u003c/strong> Add 1-2 crushed cloves garlic to the egg yolk mixture. (If making by hand, mince garlic finely before using.) Be sure to use fresh garlic cloves, not jarred paste or jarred cloves, which can have an acrid taste.\u003c/p>\n\u003cp>\u003cstrong>Cilantro Cucumber Mayonnaise:\u003c/strong> Replace lemon juice with lime juice. After mayonnaise has thickened, add 3/4 cup cilantro leaves and 1/2 cup peeled, seeded, and chopped cucumber. Puree in blender until smooth.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Herb Mayonnaise:\u003c/strong> When mayonnaise has thickened, add 1/2 cup fresh parsley and 1/4 cup single or mixed fresh herbs, such as basil, tarragon, mint, or chives. Puree in blender until smooth.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45343/eggs-travaganza-homemade-mayonnaise-is-easy","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_8243","bayareabites_33","bayareabites_1292","bayareabites_9329","bayareabites_14738","bayareabites_3682"],"featImg":"bayareabites_45778","label":"bayareabites"},"bayareabites_28120":{"type":"posts","id":"bayareabites_28120","meta":{"index":"posts_1591205157","site":"bayareabites","id":"28120","score":null,"sort":[1306689925000]},"guestAuthors":[],"slug":"hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day","title":"Hello, Mayo, My Old Friend: Potato Salad and Deviled Eggs for Memorial Day","publishDate":1306689925,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/deviledeggs2-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/deviledeggs2-500.jpg\" alt=\"Deviled eggs and potato salad\" title=\"Deviled eggs and potato salad\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28202\">\u003c/a>\u003cbr>\nOh, the joys of a summer picnic in San Francisco! The five o'clock winds whirling away the paper napkins, leather-jacketed guests huddled around the grill for warmth, tippy paper plates piled with rapidly cooling veggie dogs...need I go on? \u003c/p>\n\u003cp>If you've lived in San Francisco through more than one ostensible summer—those months between Memorial Day and Labor Day when Walnut Creek swelters while we shiver—you've been to a picnic like this, in Golden Gate Park or in an Inner Richmond backyard, where the hosts have high hopes that end with everyone back inside, squeezed into the kitchen drinking Trumer Pils by the stove. \u003c/p>\n\u003cp>Still, it's not always like that. There are always a few blissful 80+ degree days, where Dolores Park becomes a shirtless, sundressed parking lot and even Baker Beach is warm enough to lure full-body sunseekers to its clothing-optional end. Or there's a speedy BART ride to that place across the bridge called the East Bay, with its sunny skies, warmer temps, and many, many parks, where most of your home-buying friends live now, anyway. And away from the ocean, the inner reaches of Marin, along with Napa and Sonoma, offer reliably toasty summer weather. \u003c/p>\n\u003cp>So, no excuse not to pack up the picnic basket this weekend. Picnics and barbecues, by their nature, are expandable, pot-lucky affairs. Some hosts do their duty by laying out chips, guacamole, baby carrots and beer, leaving it up to the guests to bring their own sausages, steaks, or salmon for the grill—a recession-wise move when local wild salmon runs $20/lb or more. Jealously guarding your own little slab of protein from the grazing hordes can feel a little greedy, but hopefully, some generous soul will have had the foresight to throw down a few extra sausages, skewers, or veggie burgers for their six-pack-toting friends who forgot to hit Bi-Rite on the way. \u003c/p>\n\u003cp>Tables are inevitably cluttered with salads and dips, plastic tubs or bowls of thrown-together, easily-transportable stuff that no one really loves but everyone eats: potato salads, pasta salads, hummus, salsa, quinoa-and-bean things. Personally, I've received modest but heartfelt acclaim over the years for my potato salad, which is neither truffled or lobstered, but simply made from scratch rather than being bought by the pound at Safeway. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The trick to good potato salad is a two-step dressing process, and most importantly, making it the day before. Potatoes are stolid things, and they need some time to jazz themselves up. Sitting on BART for 30 minutes nestled up against a cold pack won't do it. Give your potatoes a full 24 hours in the fridge to soak up their dressing, and you'll have something worth eating. Otherwise, you'll have OK salad followed by really spectacular leftovers. \u003c/p>\n\u003cp>The method is more important than the exact measurements, which will vary depending on your taste and how many potatoes you have lying around. Waxy potatoes, like the commonly found round, red-skinned ones, will give you a neater salad, since they tend to keep their shape better when boiled. Once your potatoes are boiled tender (but before they start collapsing and exploding), drain them and let them cool just to the point where you can handle them without burning your fingers. Peel and cut into just-a-little-bigger-than-bite-size chunks. Toss with some minced shallot, a bit of freshly minced garlic, a generous dose of white-wine or rice vinegar, and plenty of salt and pepper. Turn them around in this; they should be well moistened but not sitting in a puddle. Cover and put this away at room temperature for an hour or two, or in the fridge if you need to leave it longer than that. \u003c/p>\n\u003cp>Once your potatoes have soaked up a little tang, you can decide which way you want the dressing to go: a mustardy, olive oil-based vinaigrette, with the crunch of whole-grain mustard and perhaps a little diced red onion for color, or the all-American mayonnaise-y way, with lots of good mayonnaise whisked with a little milk or sour cream to lighten it, plus a dab of mustard and a good squirt of fresh lemon juice, tossed with the potatoes to coat with some finely chopped celery and scallion. Whichever you choose, toss it well and put it back into the fridge to mellow. Taste for seasoning before serving; potatoes can usually stand a lot of salt and pepper, and the French-style salad always benefits from a generous handful of chopped flat-leaf parsley thrown in at the very end.\u003c/p>\n\u003cp>Then there are deviled eggs, which everyone loves but not enough people make. The reason? Most likely, the unhappy memory of trying to transport a plateful of the slippery little devils on the N-Judah, arriving with all the tasty yellow filling smooshed into the plastic wrap. For the classic cut-in-half eggs filled with a swirl in the shape of fancy cake icing, you really need one of those made-for-the-purpose plates dimpled with little egg-shaped indentations. Which you'll use maybe 3 times a year, which is why so few of us have them. \u003c/p>\n\u003cp>Not to worry, though. There's another way to make deviled eggs that neatly sidesteps the need for specialty plateware. So, boil your eggs the way you do, keeping in mind, my chicken-keeping friends, that backyard-fresh eggs will be much harder to peel, leaving you with something like a pock-marked chunk of moon rock. It will be much easier to separate white from shell if you use a stash that's been waiting in the fridge for a week. \u003c/p>\n\u003cp>Anyway, peel your eggs. Now, standing the egg upright on its narrower end, slice a little bit off its round bottom, so it has a nice flat surface to sit on. Now slice off the top, about a third of the way down. Scoop or pop out the yolk, and drop it into a bowl. (Generally, as an egg ages, its yolk sinks closer to the wider end.)\u003c/p>\n\u003cp>Once your whites de-yolked, consider your flavorings. Everyone loves a plain deviled egg, the yolks mixed up with mayo, a pinch of dry mustard, a wee bit of paprika, perhaps a drop or two of lemon juice. Which means, of course, that you probably can't wait to mix it up and put in curry or wasabi or smoked paprika. All of which are fine, as long as you don't go nuts and overwhelm the nice rich egginess of the basic product. \u003c/p>\n\u003cp>Lately, I've become particularly enamored of deviled eggs sassed up with the salty, umami-laden punch of anchovy. Spanish \u003cem>boquerones,\u003c/em> marinated white anchovies, are expensive and gorgeous, but whole salt-packed regular ones work quite well, too. (Fancy Italian delis often have a large open can of the salt-packed ones around, and will scoop out as many as you need. Rinse off the extra salt before using; some soaking may necessary if they still seem excessively salty.) There's also the funkier, fishier canned versions, as well as anchovy paste in a tube. \u003c/p>\n\u003cp>Anyway, as in Caesar salad, the anchovy is just there to enhance the final product and give it that more-ish edge, not to scream ANCHOVY ANCHOVY ANCHOVY!!! So, mash your little fishy in, just a bit more than you think you should use, forking it together with your cooked egg yolks into a crumbly paste. Moisten with a squeeze of fresh lemon juice, a glug of olive oil, and enough mayonnaise to bind it. Taste and adjust the seasonings. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you have a pastry bag, pop in the tip of your choice (use one with a wide opening), and scoop your egg filling into the bag. (You can also use a small resealable plastic bag, scooping in the filling, pushing it into one corner, then snipping off the point of that corner with a pair of scissors. Voila! Instant pastry bag.) Twist the top shut and start shooting the rows of hard-boiled whites full of your deviled-egg mixture. (You'll get the most impressive results if you do this on site, rather than trying to travel with them once they're finished.) Keep chilled until ready to serve. \u003c/p>\n\n","blocks":[],"excerpt":"Now that picnic season is officially upon us, it's time to sass up that potato salad and those deviled eggs. ","status":"publish","parent":0,"modified":1306779593,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1414},"headData":{"title":"Hello, Mayo, My Old Friend: Potato Salad and Deviled Eggs for Memorial Day | KQED","description":"Now that picnic season is officially upon us, it's time to sass up that potato salad and those deviled eggs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hello, Mayo, My Old Friend: Potato Salad and Deviled Eggs for Memorial Day","datePublished":"2011-05-29T17:25:25.000Z","dateModified":"2011-05-30T18:19:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"28120 http://blogs.kqed.org/bayareabites/?p=28120","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/","disqusTitle":"Hello, Mayo, My Old Friend: Potato Salad and Deviled Eggs for Memorial Day","path":"/bayareabites/28120/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/deviledeggs2-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/deviledeggs2-500.jpg\" alt=\"Deviled eggs and potato salad\" title=\"Deviled eggs and potato salad\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28202\">\u003c/a>\u003cbr>\nOh, the joys of a summer picnic in San Francisco! The five o'clock winds whirling away the paper napkins, leather-jacketed guests huddled around the grill for warmth, tippy paper plates piled with rapidly cooling veggie dogs...need I go on? \u003c/p>\n\u003cp>If you've lived in San Francisco through more than one ostensible summer—those months between Memorial Day and Labor Day when Walnut Creek swelters while we shiver—you've been to a picnic like this, in Golden Gate Park or in an Inner Richmond backyard, where the hosts have high hopes that end with everyone back inside, squeezed into the kitchen drinking Trumer Pils by the stove. \u003c/p>\n\u003cp>Still, it's not always like that. There are always a few blissful 80+ degree days, where Dolores Park becomes a shirtless, sundressed parking lot and even Baker Beach is warm enough to lure full-body sunseekers to its clothing-optional end. Or there's a speedy BART ride to that place across the bridge called the East Bay, with its sunny skies, warmer temps, and many, many parks, where most of your home-buying friends live now, anyway. And away from the ocean, the inner reaches of Marin, along with Napa and Sonoma, offer reliably toasty summer weather. \u003c/p>\n\u003cp>So, no excuse not to pack up the picnic basket this weekend. Picnics and barbecues, by their nature, are expandable, pot-lucky affairs. Some hosts do their duty by laying out chips, guacamole, baby carrots and beer, leaving it up to the guests to bring their own sausages, steaks, or salmon for the grill—a recession-wise move when local wild salmon runs $20/lb or more. Jealously guarding your own little slab of protein from the grazing hordes can feel a little greedy, but hopefully, some generous soul will have had the foresight to throw down a few extra sausages, skewers, or veggie burgers for their six-pack-toting friends who forgot to hit Bi-Rite on the way. \u003c/p>\n\u003cp>Tables are inevitably cluttered with salads and dips, plastic tubs or bowls of thrown-together, easily-transportable stuff that no one really loves but everyone eats: potato salads, pasta salads, hummus, salsa, quinoa-and-bean things. Personally, I've received modest but heartfelt acclaim over the years for my potato salad, which is neither truffled or lobstered, but simply made from scratch rather than being bought by the pound at Safeway. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The trick to good potato salad is a two-step dressing process, and most importantly, making it the day before. Potatoes are stolid things, and they need some time to jazz themselves up. Sitting on BART for 30 minutes nestled up against a cold pack won't do it. Give your potatoes a full 24 hours in the fridge to soak up their dressing, and you'll have something worth eating. Otherwise, you'll have OK salad followed by really spectacular leftovers. \u003c/p>\n\u003cp>The method is more important than the exact measurements, which will vary depending on your taste and how many potatoes you have lying around. Waxy potatoes, like the commonly found round, red-skinned ones, will give you a neater salad, since they tend to keep their shape better when boiled. Once your potatoes are boiled tender (but before they start collapsing and exploding), drain them and let them cool just to the point where you can handle them without burning your fingers. Peel and cut into just-a-little-bigger-than-bite-size chunks. Toss with some minced shallot, a bit of freshly minced garlic, a generous dose of white-wine or rice vinegar, and plenty of salt and pepper. Turn them around in this; they should be well moistened but not sitting in a puddle. Cover and put this away at room temperature for an hour or two, or in the fridge if you need to leave it longer than that. \u003c/p>\n\u003cp>Once your potatoes have soaked up a little tang, you can decide which way you want the dressing to go: a mustardy, olive oil-based vinaigrette, with the crunch of whole-grain mustard and perhaps a little diced red onion for color, or the all-American mayonnaise-y way, with lots of good mayonnaise whisked with a little milk or sour cream to lighten it, plus a dab of mustard and a good squirt of fresh lemon juice, tossed with the potatoes to coat with some finely chopped celery and scallion. Whichever you choose, toss it well and put it back into the fridge to mellow. Taste for seasoning before serving; potatoes can usually stand a lot of salt and pepper, and the French-style salad always benefits from a generous handful of chopped flat-leaf parsley thrown in at the very end.\u003c/p>\n\u003cp>Then there are deviled eggs, which everyone loves but not enough people make. The reason? Most likely, the unhappy memory of trying to transport a plateful of the slippery little devils on the N-Judah, arriving with all the tasty yellow filling smooshed into the plastic wrap. For the classic cut-in-half eggs filled with a swirl in the shape of fancy cake icing, you really need one of those made-for-the-purpose plates dimpled with little egg-shaped indentations. Which you'll use maybe 3 times a year, which is why so few of us have them. \u003c/p>\n\u003cp>Not to worry, though. There's another way to make deviled eggs that neatly sidesteps the need for specialty plateware. So, boil your eggs the way you do, keeping in mind, my chicken-keeping friends, that backyard-fresh eggs will be much harder to peel, leaving you with something like a pock-marked chunk of moon rock. It will be much easier to separate white from shell if you use a stash that's been waiting in the fridge for a week. \u003c/p>\n\u003cp>Anyway, peel your eggs. Now, standing the egg upright on its narrower end, slice a little bit off its round bottom, so it has a nice flat surface to sit on. Now slice off the top, about a third of the way down. Scoop or pop out the yolk, and drop it into a bowl. (Generally, as an egg ages, its yolk sinks closer to the wider end.)\u003c/p>\n\u003cp>Once your whites de-yolked, consider your flavorings. Everyone loves a plain deviled egg, the yolks mixed up with mayo, a pinch of dry mustard, a wee bit of paprika, perhaps a drop or two of lemon juice. Which means, of course, that you probably can't wait to mix it up and put in curry or wasabi or smoked paprika. All of which are fine, as long as you don't go nuts and overwhelm the nice rich egginess of the basic product. \u003c/p>\n\u003cp>Lately, I've become particularly enamored of deviled eggs sassed up with the salty, umami-laden punch of anchovy. Spanish \u003cem>boquerones,\u003c/em> marinated white anchovies, are expensive and gorgeous, but whole salt-packed regular ones work quite well, too. (Fancy Italian delis often have a large open can of the salt-packed ones around, and will scoop out as many as you need. Rinse off the extra salt before using; some soaking may necessary if they still seem excessively salty.) There's also the funkier, fishier canned versions, as well as anchovy paste in a tube. \u003c/p>\n\u003cp>Anyway, as in Caesar salad, the anchovy is just there to enhance the final product and give it that more-ish edge, not to scream ANCHOVY ANCHOVY ANCHOVY!!! So, mash your little fishy in, just a bit more than you think you should use, forking it together with your cooked egg yolks into a crumbly paste. Moisten with a squeeze of fresh lemon juice, a glug of olive oil, and enough mayonnaise to bind it. Taste and adjust the seasonings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you have a pastry bag, pop in the tip of your choice (use one with a wide opening), and scoop your egg filling into the bag. (You can also use a small resealable plastic bag, scooping in the filling, pushing it into one corner, then snipping off the point of that corner with a pair of scissors. Voila! Instant pastry bag.) Twist the top shut and start shooting the rows of hard-boiled whites full of your deviled-egg mixture. (You'll get the most impressive results if you do this on site, rather than trying to travel with them once they're finished.) Keep chilled until ready to serve. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/28120/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day","authors":["5038"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_528","bayareabites_9327","bayareabites_9328","bayareabites_2198","bayareabites_279","bayareabites_9329","bayareabites_9330"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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