Summertime Potato Salad with Tomatoes & Basil Oil

Summer makes me feel sassy, naughty...makes me want to blow off any responsibilities, sit outside, and drink fruity cocktails.

Summer reminds me of when Cari and I did just that in college. We’d rollerblade across campus to Marty's bar for 4:00 club, then laugh hysterically at each other as we tried to blade back to our apartment after a few beers.

It reminds me of The Sarah & Kelly Summer of Fun '93, when we moshed hard, discovered Bennett Lieberman & his velvet wallpaper, rode in the convertible until our hair was a mess of tangles, played minigolf with Rob & What's His Name, and met the infamous Bench Nickel...

Of being a "Duga"...

Of our summer soundtracks, albums we played over and over, songs that became our personal mottos during those months...

Of listening to The Urge, Fragile Porcelain Mice, My Life with the Thrill Kill Cult, Moby, Pearl Jam, The Smiths, The Violent Femmes, and the beloved Beasties...

Of watching Singles and Reality Bites...

Of wearing cut-off jean shorts, concert tees, backwards caps, and Chuck Taylor's...

Of spontaneous road trips.

Of new love affairs...

Of house parties on Anthony Street...

Of the ocean and wild horses...

Of a 28-inch pizza called The Captain.

Of concerts by the pond.

Of walking around downtown Indy.

Of going back to Eastern with Erin a few years ago on Good Friday and getting into the Counting Crows concert for free.

It reminds me of being younger, carefree and fearless, hopeful...

"And I can’t stop thinking about the [...] months that were hectic and raw and so full of hope and panic that every day seemed like it would collapse in on itself."

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Summertime Potato Salad with Tomatoes & Basil Oil

1 pound small new potatoes, quartered

1 pint cherry tomatoes, halved

1 tablespoon capers

Parmesan cheese

1/2 cup basil leaves

1 cup extra virgin olive oil

Kosher salt 

freshly-ground black pepper

• To make the basil oil: finely chop the basil leaves and stir it into the olive oil. Let sit at room temperature to infuse the flavor.
• To make the salad: boil the potatoes until just fork-tender. Drain and let cool. Add the tomatoes, capers and season to taste with salt & pepper. Drizzle with a few tablespoons of the basil oil & gently toss to combine. To with Parmesan cheese shreds (use a vegetable peeler to get wide strips of cheese).