Susan S. Yeske: Recipe of the Week — Getting together again

Break out the grill, invite family and friends and start planning your Memorial Day menu; in addition to honoring the nation’s war dead, May 31 will be a day to celebrate getting together again.

As the pandemic appears to wane, we have been given the nod to safely gather (with masks) on this holiday that heralds the arrival of summer. Last year we were in the middle of the pandemic and fearful of gatherings indoors or out. This year all mitigation orders end with the holiday except for the wearing of masks by any participants who aren’t vaccinated.

Americans have been celebrating Memorial Day since 1868, when May 30 was chosen as the day to remember the Civil War dead. Barbecues and picnics became part of the events in 1971 when the date was moved to the last Monday in May, creating a three-day weekend.

This year we will resume parades and other ceremonies, followed by picnics later in the day. Memorial Day picnics are traditionally a time for family food traditions including burgers, hot dogs, and favorite salads and desserts.

This is a year to be especially grateful for the freedoms we have even as we mourn those lost to war and COVID-19.

In the past year many home cooks have been experimenting with new recipes. Here ais one from countryliving.com that is similar to a warm German potato salad.

Grilled Potato Salad with Bacon Vinaigrette

3 pounds baby Yukon gold potatoes (about the size of a walnut halved)

Kosher salt

black pepper

6 tablespoons olive oil, divided

6 slices center-cut bacon cut into ½ -inch pieces

2 garlic cloves, very finely chopped

¼ cup apple cider vinegar

2 teaspoons firmly packed brown sugar

8 scallions

2 tablespoons fresh marjoram, plus more for garnish

1. Heat grill to medium-high. Line a plate with paper towels.
2. Place potatoes in a large saucepan and cover with cold salted water by 2 inches. Cover and bring to a boil, reduce heat and simmer until easily pierced with a knife, 14 to 16 minutes. Drain and let cool. Transfer to a bowl and toss with 2 tablespoons of oil.
3. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Remove to prepared plate with a slotted spoon.
4. Discard all but 1 tablespoon of bacon drippings from skillet. Off the heat, add garlic, vinegar, and brown sugar to the drippings in the skillet, scraping up any browned bits. Whisk in remaining 4 tablespoons oil. Season with salt and pepper. Transfer to a bowl.
5. Grill potatoes cut-side down until lightly charred, 2 to 3 minutes. Grill scallions, turning occasionally, until charred, 4 to 6 minutes. Chop scallions into 1-inch pieces.
6. Add potatoes, scallions, and marjoram to bowl with dressing, and toss to coat. Let stand for 5 minutes. Sprinkle with bacon, and toss to coat. Season with salt and pepper. Garnish with marjoram. Serve immediately.

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