Labor Day Deliciousness

Capping off a weekend of pure gluttony, the family and I grilled out at the parent's house on Labor Day. Burgers from Whole Foods were the main dish, a few sides, and a pie rounded out the meal.

First, dessert. Being the end of summer, strawberry seemed appropriate--easy, fresh, and seasonal. Most everyone would agree that it requires little to no talent to create a strawberry pie. You are correct.

Store bought graham cracker crust? Check.
Strawberries cut into halves or quarters? Check.
That red goop you buy in a plastic tub? Check. Woah....hold on there.

Don't get me wrong, I grew up on that goop. It's good stuff. But you can do better. Try using a good strawberry preserve--or, if you're feeling crazy, raspberry or red currant--in place of the red goop. You gain a lot more flavor, and you lose a lot of preservatives and Red Food Dye #5. Everyone wins.

And hell, if you're going to do that, why don't you just buy a pint of heavy whipping cream, a couple tablespoons of sugar, a dash of vanilla, and beat it. Waaaaaaay better than the cream in a can.

Here's the other major element from our cookout: My Grandma's mustard potato salad. It's the best potato salad ever (in my opinion), and I could eat it 24-7. Sadly, my Grandma is no longer with us, and we never got specifics on ingredients/measures. Grandma wasn't much of a measure-er, anyways, so I guess it's only appropriate that the following recipe has nothing but approximations.

Grandma Reiner's Mustard Potato Salad

2-3 lbs. Potatoes (boiled, cooled, and sliced thin--Yukon Golds or another 'waxy' potato)

1/2-3/4 cup thinly sliced onions (or as many as you prefer)

2-3 Tablespoons Yellow Mustard (how mustard-y do you like it?)

1 to 1 1/2 cups Apple Cider Vinegar

Tablespoon Sugar (eyeball it)

Tablespoon Soy, Tamari, or Worcestershire sauce (eyeball it)

Olive Oil

Throw the potatoes and onions in a large bowl. In a blender, combine the mustard, vinegar, sugar, and sauce of your choosing (this last time I used Tamari). Put the lid on, and while blending, drizzle in the olive oil (maybe 3/4 c) until you get a thin, emulsified dressing. Add salt, pepper, and a little more of the above ingredients if necessary, and toss with the potatoes and onions. Top with a little more pepper and some chopped fresh parsley. Serve at room temperature, like the Germans do. Delish!



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