happy friday, ladies! the gang is all here today, oscar, ollie, and yours truly. and the screen porch is open for the season. yes, i dusted the furniture, mopped the floor, and decided to rearrange the floor plan. spring fever has hit big time, and with it, spring cleaning. nothing better than chilling on the screen porch, watching the birds flit to and fro, and dining al fresco. speaking of dinner, several readers requested a meatless entree, so i’m dishing up a delicious tuna potato salad today.
don’t forget to set your clocks ahead one hour this weekend. it’s time to spring forward! if you are like me, you are more than ready for daily doses of sunshine, blue skies, and warmer temps. and we get one extra hour in which to savor all three. the best part is i can push oscar’s nightly walk back to 7 pm. it was always a scramble to head out the door at 5 pm to get our laps in before the sun set in the west. now we can take a leisurely stroll and maybe just maybe skip the coat altogether. at least on some days. but i know i can safely store my gloves, hats, and other winter gear until December. hooray!
tuna potato salad
this week i have an easy peasy recipe on hand – tuna potato salad that’s perfect for a spring dinner along with a refreshing cocktail by the name of Italian Greyhound. since the temps are absolutely glorious, i slipped into a opens in a new windowlightweight sweater in a gorgeous shade of lavender from opens in a new window Banana Republic. opens in a new windowgreen chinos from opens in a new windowJ.Crew are a comfy choice, and if you hadn’t heard, green pants act as a neutral. there’s at least one pair of opens in a new windowgreen joggers and one pair of opens in a new windowgreen chinos hanging in my closet as they go with everything. absolutely love how the green chinos look with lavender. it’s a color scheme taken directly from nature!
- 1 tablespoon fresh chopped rosemary
- ¼ cup sugar
- 2 ounces gin
- 4 ounces freshly squeezed pink or red grapefruit juice
- 1 ounce Aperol or Campari liqueur
- 1 fresh rosemary sprig, for garnish
Combine the rosemary and sugar and spread on a small plate.
Rub the edge of a glass on a wedge of fresh citrus ( i used a grapefruit wedge) then press the glass onto the plate, turning to coat.
Fill the a cocktail shaker with ice. Add the gin, juice, and Aperol. Shake for 30 seconds then pour into the glass. Garnish wtih a rosemary sprig.
Tuna Potato Salad
- 10 ounces tuna
- ¼ cup dill, fresh
- ½ pound fingerling potatoes
- ½ pound green beans
- ¼ teaspoon onion powder
- 4 radishes
- ½ red onion
- 1 tablespoon lemon juice, fresh
- 1 pinch cayenne pepper
- ½ teaspoon sea salt
- ½ cup buttermilk
- ¼ cup Greek yogurt
Cook the potatoes: Place the potatoes in a pot and cover with cold water. Bring to a boil over high heat, salt the water and lower heat to maintain a simmer. Cook until the potatoes are just fork tender (10-12 minutes). Remove potatoes with a slotted spoon and set aside to cool. Once cooled to room temperature, slice into halves or quarters.
Blanch the green beans: Return the water to a boil and add the green beans. Cook until tender crisp (2-3 minutes). Remove the green beans with a slotted spoon and immediately place into an ice bath or colander under cold running water to stop the cooking process. Once cold, drain and set aside.
Make the dressing: Whisk together all the dressing ingredients (Buttermilk, yogurt, onion powder, cayenne pepper, and lemon juice) in a small bowl or shake together in a jar.
Toss everything together: Place the potatoes, green beans, tuna, radishes and onion in a large bowl. Pour over the dressing and toss gently to combine. Adjust salt and pepper to taste and enjoy!
I added three hard-boiled eggs to the recipe for flavor.
oscar, ollie and i wish you a lovely weekend!