Though long a fan of a potato salad I’ve made for many years with sour cream and bacon (and no pickle relish please); this one is probably my favorite for a barbecue. Not just because it is so filled with fresh herbs and simply dressed but because it doesn’t come attendant with a requirement to keep it cool…how perfect is that for summer outings?
Just one of hundreds of recipes from my old site that I’m going to recreate and post here as I can…it is quite simply too good to be lost in the transition. I was thinking the other day about the hundreds and hundreds of recipes I have with no attribution though. No one claiming ownership, no links to another blog. Years ago, before the Internet and the business of food blogging, people loved to share what they had made; readily giving their friends, neighbors and guests a recipe to use with no regard as to whether someone else would claim it; no small print advising that they had better tell everyone who enjoyed it who had actually come up with the dish. It was expected that we would all put our own spin on it and if someone came to my home and I served a dish as a result of them sharing a recipe…they did not stand up in the room and announce to everyone present that it was really their recipe. They might be tickled pink that I had been serious about enjoying something they had made but that was about it. It was that history of sharing that saw recipes traverse this country, get revised by thousands and end up on kitchen tables from NYC to LA; all becoming a part of a thousand different family traditions.
So I have no idea where this recipe came from but giving thanks to whoever shared it with me…it’s simple and delicious and a family favorite!