Lemony Potato Salad

There are so many things I thought I knew before I had children. Like how to raise well-behaved ones. You know, ones that would be polite, and kind, and generous with their siblings. Without being nagged reminded. And yet I still expected that they would be interesting, creative, and engaged. Oh yes, I was sure that I could have it all. But I find that I am so often one step behind. I'm just figuring out how to handle the challenge of the day, when they move on and I am faced with a new problem to solve.

Even after I had one child and thought that I had learned a thing or two, it took children two and three to fully clue me in to just how little I actually know. Like how to potty train them. It was so easy with the first that I was shocked to find that the second and third had ideas of their own.

Or how to get them to be interested in trying new foods. Because Olivia was such an adventurous eater, Gabe and I were sure that we had unlocked the secret to getting kids to eat. But then Chloe came along and deflated any pride I had developed by showing me that she would. Not. Eat. One. Bite. Period.

I'm sure that many of you are much more clever than I and have mastered this parenting thing after just one or two children. But me, I feel like I'd probably have to have a dozen to really figure it out. (Not that that will happen.)

Are you wondering what -- if anything -- this has to do with potato salad? Well, potatoes turned out to be one of those parenting surprises. Potatoes are one of the (many) foods that I adore.  They are earthy and starchy, can be dressed up or eaten simply, and they never fail to satisfy. Not only that, but they're relatively bland so they seem like the perfect kid food. Maybe it's my Irish genes, but I thought they had universal appeal.

Or I did, anyway, before I had children.

For years, the only potatoes that my kids would eat were the fried variety. And I'm not sure those count because they are not really identifiable as potatoes and because anything fried tastes good. It has more to do with the fry than the potato. They wouldn't eat mashed potatoes, boiled ones, or baked ones. I have no idea why. They just didn't like them, no matter how much butter I added.

But, slowly they have been coming around. The first breakthrough was the baked potato, which was inspired by the Little House series. Now they even will try potato salad once in a while which makes me happy because it is one of my favorite summer dishes. And you know how much I love those dishes that can be taken along for a picnic or eaten outside in the park, on the diamond, or at the pool. The lemon in this version is bright and lightens up the salad.

I guess we are all growing here. Because let's face it, even with all the time that I spend learning that I have much more to learn, these little people are fantastic beyond my wildest imagination, and I love their company. They are funny, sweet, affectionate, inventive, and just downright adorable in ways that I never could have imagined.

At least until they throw me that next curve ball.

Lemony Potato Salad

I used a combination of chives and their flowers which, if you can find them, are wonderful. They have a chive flavor but add a lovely lavender color scattered over the top of this salad.

Adapted from Gourmet
20 minutes preparation time
25 minutes cooking time

3 pounds small new potatoes
1 cup chopped celery
1/2 cup mayonnaise
1/4 cup chopped chives
1 teaspoon grated lemon zest
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper

In a large stockpot, cover the potatoes with water and bring them to a boil.  Simmer until the potatoes are tender, between 10 and 20 minutes, depending on their size. They are done when they pierce easily with a knife but still hold their shape.

While the potatoes cook, stir the celery, mayonnaise, chives, lemon zest, sugar, salt, and pepper together in a large bowl bowl.

When the potatoes have cooked, drain the water and let them cool to room temperature.  If they are not already small enough, cut them into bite-sized pieces.  You can leave the skins on, but if any pieces of the skins come off as you cut them, discard them. Add the potatoes to the bowl with the dressing and gently toss the salad. 

The salad can be made a day in advance. Just cover it tightly and store it in the refrigerator until you are ready to serve it.

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Comments

[fatou Coulibaly]

Sooooooooooooo cute!
I love them all.
Fatou

[fatou Coulibaly]

Thank you for sharing those mom's feelings. I have the same feelings over here. The first kid, I still don't understand why, seems to be easy to handle.

[Sarah]

So true!!! At least life never gets boring...

[chronicles of momnia]

loved this post...i often feel that i suffer from that one-step-behind syndrome. sometimes i feel like i absolutely nail it and other times i find myself standing there speechless...mouth open. not exactly the image i had of myself as a mother, but hey, you win some, you lose some. :-)