Potato Salad with Dill + Horseradish Aioli

What a week!  Actually, what a month!  I can’t believe May is wrapping up.  Feels like I always say that.  It’s so odd how time just flies by.  The burst of travel hasn’t helped with slowing things down.  And next week I pack up for a few days in Vegas, where I’ll be attending the Saveur Blog Awards (our little project, The Boys Club, won the Best Cocktail Blog category).  As soon as I mentioned the win to Eric, he scurried off to his computer to look at flights.  Having never been to Vegas, we’re doing it up… fancy dinners, theater tickets (Eric’s birthday is coming up as is our wedding anniversary, so this is our big celebration).  No gambling though… I’m not a fan, though I have a feeling he might hit the tables while I’m off doing foodie things.

There are no words to express how excited I am to finally get to meet the bloggers going to this event.  Some of my favorites are going to be there, including David and Luise, creators of the blog Green Kitchen Stories, who have just come out with their book, Vegetarian Everyday.  Often when I’m asked which sites are my favorites, I rattle of a long list, but between you and me, GKS is at the top.  I’ve been a fan of theirs for a long time and am so thrilled for their much deserved success (a wonderful mobile app, a cookbook, and a Saveur award all in twelve months).  So, yeah, I’m kind of psyched to meet them next week.

While flipping through Vegetarian Everyday, the dish that tantalized me the most, surprisingly, was their potato salad.  It’s a stunner… never had I seen a potato salad with such vibrant colors and flavors. I knew immediately that I had to make it and get it up here before the Memorial Day weekend.  I’ve taken some liberties and incorporated homemade aioli into it.  Their recipe is definitely healthier than mine, but I’m a mayo fan and it’s not potato salad in my world without a little of it thrown in.

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