Over the long weekend I headed to Shenandoah Valley with a group of friends for a much needed trip away from the “big city” and back into nature. We originally planned to camp at GW National forest, but after finding out that the site closed early and didn’t allow drinking (beer and bourbon are necessary amenities for camping), we moved to the grounds of a friend’s family cabin. It turned out to be the perfect site.
We had ambitions of fishing and cooking our prizes for dinner, but unfortunately the new site didn’t have access to a river. So we kept it simple with burgers and hot dogs. My favorite meal was Sunday morning breakfast. Kevin made some awesome breakfast potatoes:
3/4 cup mayonnaise
3 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
1 1/2 teaspoons sugar
2 teaspoons salt (add more to taste)
1 teaspoon freshly ground black pepper (add more to taste)
3-4 pounds small red potatoes cooked, cooled and quartered (cut smaller if necessary, leave skin on)
4 hard-boiled eggs, chopped
1 bunch green onions, chopped
1 cup celery, chopped
1 cup orange bell pepper, chopped
Smoked Paprika to sprinkle on top
Whisk together mayo, vinegar, mustard, sugar, salt, pepper in a large bowl until mixture is smooth. Refrigerate.
Once potatoes have cooled, stir in mixture with other vegetables. Sprinkle with paprika. Refrigerate at least 2 hours. Serve.Food for Thought:
-I made the breakfast burritos by placing a cheddar cheese slice on top of the tortilla and then adding eggs and potatoes on top before rolling it up in aluminum foil. Then I placed the burrito on the fire for about 10 minutes, turning to make sure it cooked evenly. The tortilla charred nicely and inside was a warm, gooey mess.
-Either Colleen or Emily had the brilliant idea to salt the chocolate before adding the marshmallows. It was a nice sweet and salty treat.
-The longer you allow the potato salad to refrigerate, the better.