Crispy Potato Salad with Scallion Oil and Cambozola

Here we go. End of another school year and how sweet it was. My girls are growing and learning and struggling just the right amount (I hope).
They seem to like themselves and not worry too much if everyone else does, which is not to say they're insensitive. They just realize there are lots of different people in the world and you click with some and not others. No harm, no foul. I wanted to be liked by everyone when I was growing up and was wounded if I wasn't invited to a gathering or if my invitation was rebuffed. It was distracting, all that pleasing and worrying. It hardly gave me to any time to pursue what I thought was interesting. I really liked writing and acting but the cool kids weren't doing that and they might not think highly of me if I did so...I didn't. I had other issues (don't we all) but the need to be accepted and liked was perhaps foremost. It's nice to be an adult, finally, and not think so much about it.

I'll probably be cooking (and posting) a little less as I get busy shuttling back and forth to our summer fun but when I do cook, it will be dishes like this one. Potatoes cooked twice to bring out some brown crispy goodness, fresh asparagus seared just until tender, eggs for protein, stinky wonderful Cambozola (a cross between brie and Gorgonzola) for richness and a oniony scallion dressing that wakes the whole plate up. Great to have in the fridge for quick lunch or a dinner side. Happy summer—hope you have time to pursue a bit of what you love!

Crispy Potato Salad with Scallion Oil and Cambozola

Serves 2 as a main or 4 as a side

Scallion Oil
4 scallions
1/3 cup olive oil
1/2 teaspoon kosher salt
Juice from 1/2 lemon

Salad
10 medium red potatoes
1 bunch asparagus, woody ends trimmed off
4 ounces Cambozola or other creamy blue cheese, crumbled
2 eggs, hard boiled, finely diced

1. Combine scallions, oil, salt and lemon juice in a blender and process until smooth, adding a it more oil if necessary.

2. Cook the potatoes in salted water until tender. Drain and halve when cool enough to handle. Smash gently with a mallet or pan. You want them to spread a bit but stay intact. Heat a heavy skillet over medium high heat and fry the potatoes in a few tablespoons of olive oil, about 4 minutes per side until brown and a little crisp. Remove to a plate.

3. Put trimmed asparagus in same pan and sear until barely tender, about 4-5 minutes. Slice on the diagonal and combine with potatoes on a platter. Sprinkle with cheese, diced egg and drizzle with scallion dressing, passing extra for those who want a little extra kick.

Cast iron griddle pans are awesome!