2 lbs new yellow potatoes
1/3 lb bacon, cut into small pieces
1 cup 35% cream
Zest of lemon
Salt and lots of pepper
2 tbsp fresh dill, chopped
1/2 cup corn kernels
4 green onions, chopped

Put a medium pot of salted water on to boil.  You want your potatoes to be about 1 inch in diameter, so add them whole if they are small or cut them in half.  Once the water is boiling add the potatoes and cook until tender (about 10 minutes). Add corn (frozen or fresh) in the last minute or two. Drain.

While the water for the potatoes is boiling, begin frying the bacon over medium heat in a frying pan until crisp.  Remove with a slotted spoon to a paper towel.

In a small saucepan over medium, heat the cream until boiling then turn down to low.  Add zest of lemon, salt and lots of pepper.  Once it has simmered and reduced a bit, remove from the heat and stir in the dill.  Once the potatoes are drained, place them back into their pot and pour over the warm cream while the potatoes are still hot.  Toss the potatoes for a couple minutes.  The potatoes will suck up the flavor of the cream while you toss.  Add the crisp bacon pieces, and chopped green onions and toss again.  Pour the potato salad into a pretty bowl to serve.

This can be served immediately while hot, or can sit and rest and be served warm or at room temperature.  The longer it sits the more the cream will thicken and be sucked up by the potatoes.  Garnish with extra dill.


Click here for printable version of Warm Potato Salad with Corn and Bacon

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RESULTS?
Oh my goodness, this stuff is good!  My husband kept singing my praises when I made this for him.  This is fantastic alongside grilled meat, or double it and bring to a potluck.  The fact that it can be served hot, warm or room temperature makes it a great offering at a potluck.  You will love it!  It's a great copycat recipe.

Meal Ideas:

• Grilled Steak + Warm Potato Salad + Sauteed Mushrooms with Thyme

• Mom's Greek Ribs + Warm Potato Salad

• Beijing Beauty Grilled Pork Tenderloin + Warm Potato Salad + Green Beans

My pale white skin is actually boasting a bit of a tan this year, as my girls and I have been taking advantage of the huge yard we inherited when we bought this house.  The yard was a complete and utter mess until earlier this summer when my Dad came out here for a visit and ended up schooling me in the ways of becoming a green thumb.  Now I'm loving the summer sun beating down on me while my knees are caked in dirt and I pull more weeds and my girls run around our yard stripped down to their skivvies with the water hose.  It's been a good summer.

But long hot summer days leave me with little desire to be cooped up in a hot house or standing over the stove to get dinner on the table.  I searched out a grilling recipe from Greta and Janet and came up with this beauty.  I was able to mix up the Asian glaze, throw a pork tenderloin on the BBQ and make a couple side dishes, all in about 20 minutes.

And there was still more time in the sun for me and my family.

Recipe from Eat, Shrink and Be Merry
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Serves 6

1/4 cup hoisin sauce
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp liquid honey
1 tbsp toasted sesame oil
1 tbsp soy sauce
1 tbsp grated gingerroot (easier to do when frozen)
2 cloves garlic, minced
Zest of one lemon

3 pork tenderloins (12 oz / 340 g each)

To make the glaze, combine all the ingredients into a bowl except for the pork tenderloins and mix well.

Preheat grill to medium-high heat.  Spray grill rack with cooking spray or lightly oil.  Grill the pork for about 16 minutes, turning occasionally.  Pork should be just slightly pink in the center.  Do not overcook pork or it will be dry.

Brush pork generously with glaze during the last 5 minutes of cooking time.  Baste over and over again with the sauce.  The more you baste the more flavor it will have. Once cooked, place pork on a cutting board, cover loosely with foil and let rest for 5 minutes.  Cut pork into medallions and serve.

Click here to get a printable version of this week's meal plan and recipes



Day 4: Spaghetti with Smoked Mozzarella, Prosciutto and Asparagus with Side Salad
Mmmmm, love this delicious pasta.  It's perfect for summer.


Day 5: Donair Meatballs in Pitas
We love to go out to eat Donairs, and these donair meatballs with sweet sauce make a really great at-home substitute.


For more great meal plans, check out my complete list of meal plans or the Menu Plan Monday links at Orgjunkie.