My husband and I have been enjoying exploring the bike paths that run through our area. I’m still surprised at how much I love biking. And it’s great along the shady paths with the little breeze we work up. Keeps the humidity off of us. Still tweaking the bike so it fits me better. I found a memory foam seat cover which eases the bumps we go over. Today I’m bringing the bike back to adjust the handle bars. My husband and I tried but damn if we couldn’t shift it.
Of course after doing a ride we don’t want a heavy meal and to be frank I lack the energy to whip up anything complicated. Still building up the stamina! We bought some lovely new potatoes from the farmer’s market this past weekend and a potato salad is an easy thing to make before the ride. As my husband isn’t into things with mayo I decided to make an Italian potato salad.
I made up the marinade first so the sundried tomatoes could soak a bit. I used the ratio 2:1 for olive oil and white balsamic vinegar. Whisk to bring the two ingredients together and add a couple of cloves of garlic chopped, a few teaspoons of fresh thyme, and sea salt and pepper to taste.
Cook up the potatoes until soft, drain and add to the marinade. Some potatoes will soften and fluff a bit with this, more than others. The ones I bought definitely fluffed a bit. Stir to coat evenly in the marinade. Add chopped proscuitto, freshly grated parmesan, mozzarella, and fresh basil. Chill then serve. Though you could have it warm if you prefer.
Prior to the ride I marinated steak with thyme, sea salt, pepper, garlic, olive oil, and white balsamic vinegar. Easy to grill up and dinner is ready in no time at all!