Potatoes with Balsamic Mayonaise, Fresh Herbs and Parmigiano-Reggiano – Marcella The Cheesemonger International Guilde des Fromagers
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Potatoes with Balsamic Mayonaise, Fresh Herbs and Parmigiano-Reggiano

The Lady is enjoying a mini-staycation… six days home with The Man and Moi, your Humble Feline Foodie… and having The Lady home means I get to cuddle up with her for afternoon naps and lots of cooking and baking… The Man and I love it when The Lady is home…

Yesterday we napped and she read the latest Randy Wayne White thriller, Chasing Midnight. She loves novels set in Florida with all those kookie folks that live there… people think California is filled with nuts… it is… but Florida has got it going on in the crazies department…. but I digress…

Today she got down to serious eats making Pimento Cheese with Tillamook Sharp and Tillamook Medium Cheddars. The Lady, using Miss Anne’s prized recipe, doesn’t mess around with fancying-up our PC, it’s just get-down PC. The Man and I love it… She served it on toast for breakfast to The Man… I ate mine straight… then I napped…

While I napped, she made cole slaw and then The Lady decided to get frisky and go off the potato salad reservation… ta da… which she served with bacon-wrapped filets from Omaha Steaks…

Here’s what she did:


Small Red and Small Yukon Gold Potatoes, boiled

Sea Salt

1/2 Cup Mayonaise

1 Tbsp. Modena Balsamic Vinegar

1/2 Tsp. Heavy Cream

Fresh-Cracked Pepper

Fresh Herbs from her deck garden: Chives, Parsley, Thyme, Basil, Rosemary, chopped

Grated Parmigiano-Reggiano



Boil the potatoes in salted water. Let cool and refrigerate until ready to serve.

Combine mayo, vinegar, cream and pepper.

Chop herbs.

Make a bed of chives.

Slice potatoes and place on chives.

Garnish with herbs and balsamic mayo.

Finish with grated Parm.

Easy-peasy… and delish…

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