Okay, so it's just way too hot to cook.
Gotcha! Heard that!
So, this week's recipe (see Jenn's site for hers), takes less cooking and is nice and cool for hot days. (It's also one I've never made - so I'm curious!)
ROASTED POTATO SALAD
2 pounds new potatoes, quartered (it's good to use a mix of different types of potatoes, for consistency)
1 cup plus 2 tablespoons of olive oil
Freshly ground black pepper
Juice of three lemons
1 tablespoon chopped garlic
1 tablespoon Creole Mustard
1/2 cup chopped green onions
1/2 pound bacon, chopped and browned until crispy
1 cup chopped red onions
4 hard_boiled eggs, peeled and sliced
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped fresh dill
Preheat the oven to 400 degrees F. In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil. Season the potatoes with salt and pepper. Place the potatoes on a baking sheet and roast for 35 to 40 minutes. Remove the potatoes from the oven and cool completely.
Okay, the cooking part is done.
In a food processor, fitted with a metal blade, add the egg, juice from one lemon, mustard, garlic, and green onions. Puree until smooth (or somewhat smooth). Season the mixture with salt and pepper. With the machine running (the food processor, that is), slowly add the remaining olive oil until all of the oil is used and the mixture is thick. Reseason the mayonnaise with salt and pepper to taste. In a large mixing bowl, toss the potatoes with the bacon, red onions, sliced eggs, parsley and dill. Season the mixture with salt and pepper. Stir in the mayonnaise and the remaining lemon juice. Mix thoroughly.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
And if this heat keeps up, I'm going to be looking for ice cream recipes!