Today I cooked with this never ending heat wave in mind. I scrubbed potatoes and beets first thing in the morning and set them to cook with the hood fan on full blast removing the heat while bringing the somewhat cool air in from outside into the house. It was a buy 1 get 1 deal. Then I headed outside to take care of the garden for as long as I could manage.
Once inside I prepped the salads and decided to order shucked oysters from the local fish market. They are a rare treat for us and required no more hot food prep for me.
1 1/2-2 lbs potatoes; scrubbed, cooked till tender and cut into bite size pieces
1 quart snap and/or snow peas; strings removed and cut into bite size pieces
1 Tablespoon Dijon mustard (I use Grey Poupon)
3 Tablespoons extra virgin olive oil (I use California Olive Grove for all of my cold dishes/dressings)
1/2 Tablespoon white wine vinegar
1/2 teaspoon sea salt
dash-1/8 teaspoon ground white pepper
1 small bunch fresh chives (about 2 Tablespoons minced)
1 small bunch fresh dill (about 2 Tablespoons minced)
Place the potatoes and peas into a large glass or ceramic bowl. Mix the mustard, olive oil, vinegar, salt and pepper until smooth and creamy. Add the herbs to the mustard dressing and mix well.Pour the dressing over the potatoes and peas (it won’t look like enough but it will coat the vegetables and dress them lightly) and mix well to coat.