Creamy Red Potato Salad

I can't believe we're already at summer's end. While I am anxious to transition into fall, my favorite season, Labor Day weekend is one last chance to enjoy the trappings of summer. There are many foods I rarely eat if not at a backyard barbecue or picnic, potato salad being one of them. The last time I was struck by a craving I was dining solo, so I decided to create a single-serving recipe. I really enjoy experimenting with recipes on the single serving scale, which gives me the opportunity to adjust the balance of flavors many times before presenting my newest creation to a crowd (though I'll do a bit of tweaking at that scale too). Most of the time I gravitate towards the vinegary potato salads instead of the heavy, creamy variety, but this simple dressing strikes a nice balance between the two. A generous helping of fresh herbs helps give the potato salad a lighter feel, and nearly any one you love will do, with dill being my personal favorite. There's no reason to skip this starchy delight when you're dining alone, a perfect partner to a meaty meal off the grill or a towering sandwich from the deli.

Creamy Red Potato Salad
serves 1

6 ounces baby red potatoes, scrubbed and quartered
1 1/2 tablespoons light or regular mayo (or sour cream or yogurt)
1/2 tablespoon Dijon mustard
1/2 teaspoon cider vinegar
1 tablespoon chopped herbs (dill, chives, parsley, etc.)
Salt and freshly ground black pepper

1. Bring a pot of salted water to a boil. Add potatoes and cook, stirring occasionally, until potatoes are tender, about 8 to 10 minutes. Drain and set aside.

2. Meanwhile, in a medium bowl whisk together mayo, mustard, vinegar, and herbs and season to taste with salt and pepper. Add hot potatoes to mayo mixture and toss to coat evenly. Serve warm, at room temperature, or cold.

Brie and Bacon Burger with Cherry Mayo

It's cherry season! The notable Door County cherries are finding their way to the farmers' market along with sweet and sour cherries from lots of other local farmers. It's hard to resist just eating them all plain, but I try to preserve some of each summer fruit as it comes so I can enjoy them long after the season has passed, most often as jam or preserves. Although I most frequently scoop them generously on toast, yogurt, and ice cream, subtle accents of fruit in savory dishes are a thing of beauty. The sweet-sour flavor of the cherry preserves are a wonderful complement to the savory, smoky bacon, creamy brie, and hearty beef piled high in this indulgent burger. Each bite is a complex collection of complementary flavors that traverses a host of textures, moving from creamy Brie to tender onions to charred burger, book-ended by toasty bread. A perfect choice for a summer cookout now, you'll still be a craving a journey back to this taste of summer in the depths of winter.

Brie and Bacon Burger with Cherry Mayo
makes 1 burger

2 ounces thick-cut bacon (1 to 2 slices, depending on size)
1/2 cup sliced white or yellow onion
Salt and freshly ground black pepper
1 whole grain burger bun or pretzel bun
Olive or canola oil or melted butter
1 tablespoon mayonnaise
1 tablespoon cherry preserves
1 ounce sliced Brie
4- to 6-ounce grass-fed beef patty

1. Preheat a pan over medium heat. Add bacon and cook, turning occasionally, to desired level of crispiness. Drain bacon on paper towels, reserving grease in the pan.

2. Reduce heat to medium low, add onions, and add a pinch of salt and ground black pepper. Cook, stirring occasionally, until onions are tender and caramelized, 10 to 15 minutes.

3. Meanwhile, prepare a grill over medium to medium high heat. Brush burger bun with oil or melted butter and grill until bun is golden and toasted, just a couple of minutes. While the bun is toasting, combine mayo and cherry preserves in a small bowl. After bun has cooled to room temperature, spread top half with cherry mayo.

4. When grill is ready, brush each side of burger with oil and season with salt and pepper. Grill, turning once halfway through, to just shy of desired level of doneness (I like my burgers medium rare). Place onions and bacon on burger patty and top with Brie. Cook until burger is cooked to desired level and cheese is melted. Place burger on bottom half of bun, top with other half, and serve promptly.