Last Night's Dinner - Bacon and Tomato Sandwiches and Dilly Potato Salad

Tim is finally done his evening job for this year!! We're both super excited about it. Him because it means his evenings are now free for ultimate frisbee and me because it means we can stop going to bed at 11:30 every night. Laura < 8 hours of sleep = Oscar the Grouch. Last Thursday was the first night he could play a full round of ultimate frisbee games, so in celebration I let him cook me dinner. Generous, I know. 

He made bacon and tomato sandwiches - my favourite! - on a twelve-grain style bread with a dilly potato salad conjured out of the depths of his brain. I'm not usually a big dill fan, but he must be affecting my psyche, because I really loved this.

See the tongue stuck out? That's concentration. 

Don't try this type of toaster extraction at home, kids.

So good he's serious about it. The best potato salad ever.

Dilly Potato Salad

Serves four, or two with leftovers

1.5 lb bag of mini potatoes

2 or 3 green onions, sliced into thin rounds

1/8 cup of dill (or more, if you prefer), minced

1/4 cup mayonnaise

1/8 cup apple cider vinegar

1/8 cup sour cream

Sea salt and freshly cracked black pepper

Steam the potatoes until fork tender. Cool the potatoes in ice water until room temperature. Cut the potatoes into bite sized pieces - halves or quarters depending on your potatoes. 

Mix together the mayonnaise, apple cider vinegar, and sour cream. Season with salt and pepper to taste.

Mix the dressing together with the potatoes, green onions, and dill. It's best if this has some time to sit so that the potatoes can absorb the flavours, but we ate it right away and it was still really good!