Grainy Dijon Potato Salad

Things are starting to slow down a bit at Guilty Kitchen lately, and I feel like I should explain myself.

I have this baby in utero, and it’s like, huge okay? I can’t stand up in the kitchen (barefoot no less) for more than 20-30 minutes at a time before I start to feel like I’m carrying a small elephant on my front. That’s when I start to lean my big fat belly on the counter, and then well, that’s not so food safe is it? When the tunnel vision starts, that’s when I know it’s time to sit down.

I can’t see my toes anymore. It’s not like I really want to, but hey some people dig those things you know?

My back hurts, a lot. Did I ever tell you that I have scoliosis? When I was 13 I had spinal fusion surgery. It sounds so cool now, spinal fusion. I’m bionic. No really, I’ll prove it. Are you squeamish? If so, skip the next picture….I’ll leave you room to scroll past, you might want to close your eyes though.

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Gross!! Bones! Well, it’s better than a big nasty picture of me mid surgery isn’t it?

On top of feeling like a a lead balloon, I also have my cute little monkey boy to look after all day too. I feel bad for him and excited for him all at once. He will soon (3 weeks!) lose the gleam of being the “only child” and move on to being one of two. He will be no less special to me of course, but I sense there is going to be derision amongst the troops for the first little while.

So in any case, when I feel like making something to eat for dinner right now…it’s not something that’s going to take me a long time. I’m making things that are short and sweet, like this potato salad:

Grainy Dijon Potato Salad

Servings: 3-4
Prep Time: 15 minutes
Cooking Time: 25 minutes

1 heaping Tbsp grainy Dijon mustard
1 tsp Grey Poupon (or regular style Dijon mustard)
1 Tbsp white wine vinegar
1 clove garlic, grated
1 tsp white miso paste
3 green onions, sliced
Fresh ground pepper, to taste
1/4 cup plain yogurt
3 large Yukon Gold Potatoes (585g)

1. In a medium sized saucepan, place potatoes (skin on) and cover in water. Bring to boil and allow to simmer for 20-25 minutes or until a fork can be inserted into potato and removed easily. Drain and set aside in refrigerator until cool.
2. Meanwhile, Mix the remaining ingredients (except the green onions) in a small bowl.
3. When potatoes are cool (or just slightly warm still), cube into bite sized pieces.
4. Mix dressing with potatoes and serve sprinkled with green onions.

So look in the coming weeks for recipes best suited for those lazy summer days, and if I’m MIA for a few days, just hope that it all goes well. I look forward to posting lots of pictures of squishy newborn bums and cheeks as soon as I can…

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