I have a confession: I suck at baking.
I don’t like to follow directions. My ego wants me to put a bunch of ingredients in a bowl, wave a magic wand, and create something delicious. It’s easier to do this with savory dinners in a pot on a stove than it is in baking. Baking is actual science where the difference between one teaspoon and two makes or breaks the dish.
Let’s face it; potato salad is NOT salad. And if you’re making it with typical store-bought mayonnaise, it’s filled with some no-good types of fat and chemicals. Potatoes are delicious, and they are A-OK in my book, even though they are often vilified for being one of the “white foods” that are known to raise blood sugar too high, too fast. However, there are many valuable nutrients in those little tots, and when a cooked potato is cooled, as in potato salad, the starches form a good source prebiotic food that feeds the healthy bacteria that live in your gut, helping them to proliferate.
But what if we actually turned a pile of delicious potatoes into an actual salad that was both delicious and and nutritious and filled with all things summer?
Friday was my birthday. While I had a lovely evening with my husband grabbing drinks, appetizers, and seeing a wonderful ballet, I did not get cake or blow out candles. So the next morning, I decided to make myself a cake. And because I didn’t want to be left with an entire cake to nibble from all day, I wanted to make one serving only. And because it was morning, and breakfast and I love this flavor- I decided lemon poppy seed was it.
Now,