After a winter and spring of house remodeling projects, I am so ready for the BBQs, picnics, and casual entertaining that Memorial Day weekend heralds. Well, just as soon as we fix our deck enough to hobble through another year. It’s squishy in a way that no deck should be. The hard truth is that it needs to be completely replaced. But since it’s only about 4 inches above the ground with no real safety issues, we’ve elected to just replace the rotting supports for now.
Yesterday, while our team of workers yanked up weathered boards, CM (Carnivorous Maximus) wondered aloud if we should just rip it all out and redo the deck right now. But seeing the panic flit across my face, we agreed that next year is soon enough. There are design issues that need to be sorted through, requiring a new approach, and I (and our savings accounts) need some breathing time.
So we packed up the car and headed to Tahoe for a few days of lakeside fun in the sun. And a BBQ.
As a kid, one of my all-time favorite BBQ dishes was potato salad. I could always count on someone bringing a huge bowl of it – and I feasted on all it’s forms. Over the years I moved away from the mayonnaise dressing, and more recently began adding legumes and tomatoes for a vegetarian meal. If you’re heading to a BBQ this weekend, here’s my latest favorite. The best part – you can make it all ahead of time and it just keeps getting better.
For the Vegetarian – Omnivore Table:
This is a great potato salad for vegetarians’ main dish, and a perfect side dish with BBQ ribs. If you want to add meat to the salad, I suggest frying up some crispy bacon and sprinkling it on top just before serving.