{"id":461,"date":"2019-05-24T23:40:13","date_gmt":"2019-05-24T23:40:13","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=461"},"modified":"2019-05-24T23:40:13","modified_gmt":"2019-05-24T23:40:13","slug":"and-now-for-something-completely-different","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2019\/05\/24\/and-now-for-something-completely-different\/","title":{"rendered":"And now for something completely different"},"content":{"rendered":"

Dutch ovens are — at least to me — known mostly for two things: their ability to go seamlessly from stovetop to oven, and their ability to maintain heat. So, it wasn\u2019t until I got my Dutch oven cookbook<\/a> that I realized since it can hold heat, it can also hold the cold.<\/p>\n

Heading into Memorial weekend and then summertime, that can come in handy.<\/p>\n

I gave it a test with my family\u2019s potato salad recipe, and found it survived traveling in a car without a problem.<\/p>\n

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Potato salad ingredients.<\/figcaption><\/figure>\n

The recipe is not a particularly fancy way of making potato salad, but it\u2019s easy and nothing store-bought is quite like it.<\/p>\n

Chalk that up to the Italian dressing. That, and most recipes typically call for removing the potato skins but I like the added texture. Amounts vary widely as well because different people have different tastes, including me depending on the day. Mostly you just want to coat everything to your desired tastes.<\/p>\n

That\u2019s the awesome thing about this recipe; you can make it your way, and even add hard-boiled eggs as you desire. But this is the way my mother taught me.<\/p>\n

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Cold and delectable.<\/figcaption><\/figure>\n

Here\u2019s what I did:<\/p>\n

Ingredients<\/strong><\/p>\n