What's For Dinner #120 - the Grilling Edition - July 2025

[ChristinaM (Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))]

I don’t know if you are willing to try another, but I’ve had good luck with this one – got the recipe from a friend after they served it for dinner and have made it several times.

Potato Salad Musings

This potato salad is best made several hours ahead so that the flavors have time to meld. Feel free to experiment with different herbs in place of the mint, such as tarragon, oregano, or thyme. Keep the parsley, though; it makes a good foundation. 3 lb. small to medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick Kosher salt 1/4 cup best-quality white-wine vinegar 1 Tbs. Dijon mustard 1/2 cup extra-virgin olive oil Freshly ground black pepper 1/3 cup chopped Kalamata olives 1/3 …