Julie's Corner BarRichmond St./E. Clearfield St.
Philadelphia, PA 19134
$1.50 - Rolling Rock Draught - pint
$1.75 - Yuengling Lager - pint
Dakotahs
2629 Lehigh Ave
Philadelphia, PA 19125 (215) 427-9262
$1.25 - Yuengling Premium - 16 oz. can
Note: Smoking allowed at both establishments
Bonus Round:
Better-Than-Ever Fresh Potato Salad
In the spring and summer months, the potatoes all but disappear from the tables at my local market to make room for the season's beautiful salad greens and fresh herbs. There are, however, new potatoes crop up towards the end of spring and into the summer months. It seems only logical to make a summer potato salad that integrates the fresh herbs with these fresh potatoes that, when cooked, are more moist and dense than other types of potatoes.
Herby Potato Salad
Serves 4 to 6
2 1/2 - 3 pounds Red Bliss potatoes, washed
Sea salt
12 scallions, washed, dried, and cut into slices (green and white parts both)
1 cup basil leaves, stemmed, washed, and dried
¼ cup tarragon leaves, stemmed, washed, and dried
½ cup parsley leaves, stemmed, washed, and dried
freshly ground white pepper
2 tablespoons water
8 tablespoons extra virgin olive oil
6 tablespoons red wine vinegar
2 shallots, peeled, quartered lengthwise, and sliced thin
2 tablespoons smooth (Dijon) mustard
1 tablespoon chopped capers and 2 teaspoons of the caper liquid
1. Bring the potatoes to a boil in a pot of water and reduce to a simmer. Season the water with a pinch of salt. Simmer the potatoes gently -- no need to rush them as they cook -- until they are tender when pierced with the tip of a knife.
2. Meanwhile, in a food processor (or blender), combine the scallions, basil, tarragon and parsley. Alternatively, chop and blend all of the herbs in a bowl. Season with salt and pepper. Pour the water over the herbs and blend. Pour 5 tablespoons of the olive oil through the top of the food processor in a slow, steady stream and blend until almost smooth. Taste for seasoning. Set aside.
3. In a bowl large enough to hold the potatoes, whisk together the red wine vinegar, shallots, mustard, capers, and caper liquid. Whisk in the remaining olive oil. Taste for seasoning. Drain the potatoes of their cooking liquid and discard the bay leaves.
4. While the potatoes are still warm, combine them in the bowl with the dressing and lightly crush them with the tines of a fork. Season lightly with salt and pepper and toss them in the dressing. You can almost see the potatoes absorbing all of the great flavors! Finish by adding the herb and olive oil mixture. Stir to blend. Keep warm at room temperature until ready to serve.
Tip: You can make the salad the day before and refrigerate it overnight. A few hours before serving, take it out to bring it to room temperature.