“What you leave behind is not what is engraved in stone monuments, but what is woven into the lives of others.”
Surely with consistent temperatures in the 90º’s for a week to come grilling is in order and buratta cheese burgers are it tonight with a wonderful Mediterranean-style potato salad.
1/2 cup crumbled goat cheese
2 pounds red potatoes and yellow Baby Dutch small potatoes (grilled potatoes would be fantastic)
1⁄2 cup Greek extra virgin olive oil
2 tablespoons white Balsamic or white wine vinegar
2-3 teaspoons chopped fresh Greek or Mediterranean oregano
1⁄2 cup chopped fresh Italian parsley
1⁄3 cup pitted, chopped Italian oil cured or Kalamata olives
1⁄4 cup chopped celery or fresh fennel or both to equal 1/4 cup
1⁄4 cup chopped red onion
1⁄2 teaspoon salt + 1⁄2 teaspoon freshly ground black pepper
Place the potatoes in a large pot, add enough water and 2 teaspoons salt to cover them, cover, and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them, cut in half and half again.
Stir together the olive oil, white wine vinegar, oregano, parsley, olives, celery, onion, salt, and black pepper. Whisk until well combined.
Add the potatoes to a large bowl and toss with the goat cheese. Pour the whisked dressing a little at a time (you may have dressing left over good for the arugula salad) . Cover and let sit at room temperature and refrigerate for several hours to overnight. Serve at room temperature.
Butter Burger buns and grill. Rinse and dry wild arugula, add thinly sliced red onions, dress with white balsamic dressing.
Delicious and for the first time ever in the history of a burger in this house Mr. Mike did not add mayo to his burger!