by Jake, Nick’s brother-in-law

(his wife’s sister’s husband, in case you were curious)

Potato Salad

Ingredients

• 4lbs Gala potatoes, boiled and peeled (Provo Farms)

• Dressing:

• 2 tbsp minced shallot (Twisting Tree Farm)

• 3-4 stalks celery, finely diced

• 1/2 red bell pepper, finely diced

• 2 tbsp dill, finely chopped (Twisting Tree Farm)

• 2 hard boiled eggs (Provo Farms)

• 1/2 tsp paprika

• 1/2 tsp black pepper

• 3/4 cup kewpie, or your favorite mayo

• 1/3 cup sour cream

• 3 tbsp rice vinegar

• 2 tbsp Dijon mustard

• 1/2 tsp sugar

• Salt to taste (2 tsp per 4lbs potatoes)

• 1 tbsp finely diced chives (Provo Farms)

Mix all dressing ingredients, separating hard boiled egg yolks from the whites, finely chopping the yolks and dicing the whites and returning to dressing mixture. Refrigerate overnight or until ready to use. Chop cooked and peeled potatoes as finely as you like, allowing to cool slightly before adding the dressing mixture. Fold the dressing into the potatoes and add additional mayo if you prefer a creamier consistency or additional vinegar if you prefer more tang. Finish with additional chives, chive flowers, dill, and dill flowers as desired, and a dash of paprika for color. Chill for at least 3-4 hours before serving, or overnight. Makes 3-4 quarts.

Zhug

Ingredients

• 4 small jalapeños, chopped (Provo Farms)

• 3 cloves garlic (Provo Farms)

• 1 tsp cumin

• 2 bunches cilantro, leaves only

• 1/2 lemon, juiced

• 2 tbsp rice vinegar (or similar mild vinegar)

• 1/4 cup olive oil

• Salt to taste

Instructions

Add all ingredients to a food processor and pulse until a smooth paste. Texture should resemble pesto. If too thick, add additional oil. Makes 1.5 cups.