By Summer 2027. The workshops have reached their twelfth year. Jenny has been coordinating for four years and the program runs without my hands in every piece, which has freed me to focus on what I do best: the teaching itself, the curriculum development, the speaker work that comes from the books. I've been doing speaking engagements at a pace of about one a month now — universities, community organizations, a state nutrition conference, a national food education summit in Denver that had four hundred people in a ballroom and went better than I expected because ballrooms turn out to be fine when you know what you're talking about.
Pioneer Day 2027. The twenty-second time — or thereabouts — that I've made this potato salad for this holiday. The family is smaller at the picnic now: Gary and me, Noah, Ethan and Mia. Mason in New York. Olivia in D.C. But Gary's parents came and my parents called and the potato salad was the same and the corn was grilled and the evening ended with fireworks that Noah, fifteen, watched with the specific attention of someone who is trying to describe them to himself. He takes notes on July 24th. He takes notes on everything.
I'm writing the fourth book. I haven't announced it yet. I'm in the first chapter, the part where you don't know if it's going to work, the part where you write ten pages and throw out eight and keep two. The two you keep are always the ones that required the most from you. That's how I know which ones to keep.
Twenty-two summers of the same potato salad — and I’ve never once wanted to change it. There’s something clarifying about a recipe that has outlasted every version of yourself, that sat on the table when the family was bigger and quieter and then smaller and louder and somewhere in between. These are the fresh summer dishes I come back to every July, the ones that don’t require a decision because they’ve already been decided, which leaves room for everything else — the fireworks, the notes Noah takes on them, the two pages of the book I’ll keep.
25 Fresh Summer Recipes
Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 8
Ingredients
- 2 lbs small Yukon Gold or red potatoes, halved
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery salt
- 1/2 teaspoon black pepper
- 3 stalks celery, thinly sliced
- 4 green onions, sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- 4 ears fresh corn, grilled and kernels cut off
- 1 cup cherry tomatoes, halved
- Salt to taste
Instructions
- Cook the potatoes. Place halved potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes, until just fork-tender. Drain and let cool to room temperature.
- Grill the corn. While potatoes cook, grill corn over medium-high heat, turning occasionally, until lightly charred, about 10 minutes. Let cool, then cut kernels from the cob.
- Make the dressing. In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, celery salt, and black pepper until smooth.
- Combine. In a large bowl, gently toss cooled potatoes with celery, green onions, and grilled corn. Pour dressing over the top and fold to coat evenly.
- Add fresh elements. Fold in cherry tomatoes, fresh dill, and parsley. Taste and adjust salt as needed.
- Chill and serve. Refrigerate at least 30 minutes before serving to allow flavors to develop. Serve cold or at room temperature.
Nutrition (per serving)
Calories: 210 | Protein: 4g | Fat: 9g | Carbs: 29g | Fiber: 3g | Sodium: 280mg