I’ve never used ‘potato salad’ and ‘light’ in the same sentence, until this recipe. The vinaigrette-soaked potatoes burst with flavor and the crispy bacon and grated egg compliment the salad wonderfully. I still love mayonnaise-based potato salads, but this recipe is a delicious and healthier alternative!
By Andy
Growing up in a family who loves to cook is the primary reason why I’m so passionate about cooking and baking. My brother Andy is a self-taught cook, having taken only a couple of cooking classes in his life. It was his knack of gourmet cooking and plating that inspired me to follow in his, and my mom’s, footsteps. Therefore, I decided to feature Andy as one of my guest bloggers.
Andy received The Cakebread Cellars Napa Valley Cookbook as a gift and decided to make a few of its recipes for my family.
For the main course, he chose the recipe for filet mignon with grapes, watercress and blue cheese. The dinner turned out absolutely fabulous. The sweetness of the soft, sautéed grapes were delightful when paired with the perfectly cooked and tender filet and somewhat bitter watercress. It’s such a treat when my brother cooks for us—we’re always guaranteed a gourmet, beautifully plated and scrumptious meal.
