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There are many reasons why I\u2019m a fan of Katherine Lewin\u2019s new book, Big Night<\/em><\/a>, about dinner parties large and small: the loud, infectious, can-do spirit, laid out in primary colors. The intentional way she goes about believing that anything can be a big night<\/em>. And the recipes, of course, crowdpleasers, all of them \u2014 Baked Challah French Toast with Maple Cream, Clams and Corn Pasta, a Bloody Mary Bar\u2026you get the happy picture.<\/p>\n But here is where I related in the biggest way\u00a0to Lewin: Before going on vacation, she advises, make a schedule for your meals. Yes. For the whole week. This is her thinking:<\/p>\n Planning your Vacation Big Nights in advance of vacation means you get to fully enjoy yourself on that vacation, instead of wondering what you should eat. Sure, scheduling vacation meals in advance doesn\u2019t sound very\u2026vacation-y. But who wants to be sitting on a beach, or hiking, or reading a book, while there is a little voice in the back of your head wondering What\u2019s for dinner? Who\u2019s going to make it? Do we need to go to the grocery store?<\/em><\/p>\n<\/blockquote>\n I am this person! And so is my husband, who earned the nickname \u201cThe Drill Sergeant of Leisure\u201d in our family. It may sound counterintuitive to \u201cplan to relax\u201d but it makes sense once you think about it. Don\u2019t you want to expend the least amount of psychic energy on meal planning in order to make brain space for the more important things, like tracking down the nearest swimming hole or drifting off to dreamland by the pool, book splayed across your chest?<\/p>\n Lewin created this plan to optimize a Big Party weekend with friends.<\/p>\n How delicious and perfectly summery does that look? I want to make every recipe on her schedule \u2014\u00a0and maybe I will! \u2014 but for now, that Chic Potato Salad is calling. Here\u2019s the recipe.<\/p>\n A Chic Potato Salad 3 pounds baby or small Yukon Gold potatoes, scrubbed In a large pot, combine the potatoes with 3\/4 cup salt. (Don\u2019t\u00a0freak out about the quantity of salt. It\u2019s to properly season the\u00a0potatoes\u2014you will not be drinking the water!) Cover with water\u00a0and bring to a boil over medium-high heat, then reduce the heat\u00a0to maintain a simmer. Cook until the potatoes are fork-tender,\u00a015 to 20 minutes.<\/p>\n Meanwhile, in a small bowl, whisk together the vinegar and\u00a06 tablespoons of the olive oil until emulsified to make the dressing.\u00a0Season with 1\/2 teaspoon salt and and lots of pepper.<\/p>\n Drain the potatoes in a colander and let cool for about 10 minutes,\u00a0until cool enough to handle. Halve the potatoes, or quarter them\u00a0if larger, and place them in a large bowl. Drizzle with the dressing\u00a0and give them a good toss to coat. Cover and refrigerate for\u00a0at least 2 hours or overnight, tossing them a couple of times, if\u00a0you remember.<\/p>\n When ready to assemble, remove the potatoes from the fridge\u00a0and let them come to room temperature, about an hour (the oil\u00a0may have solidified while it chilled).<\/p>\n Meanwhile, thinly slice the celery and scallions on the bias (if using\u00a0shallots, mince them) and add them to the bowl with the potatoes.\u00a0Finely chop the hard-boiled eggs, cornichons, herbs (reserving a\u00a0big handful), and any celery leaves; add them to the bowl. Zest\u00a0and juice the lemon into a small bowl, then whisk in the mustard\u00a0and mayonnaise (if using). Pour over the potato mixture. Toss to\u00a0combine, then season with more salt and lots of pepper to taste.\u00a0The assembled salad can be stored, covered, in the refrigerator\u00a0for up to 2 days.<\/p>\n Top with the reserved herbs and a glug of olive oil before serving.<\/p>\n What do you think? Would you plan an entire week of vacation meals? Katherine, we love Big Night<\/a>!<\/strong><\/p>\n (Photo by Emma Fishman<\/a>.)<\/p>\n P.S. A genius potato salad trick<\/a> and six summer spritzes<\/a>.<\/p>\n\n
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Serves 10-12<\/strong><\/p>\n
Kosher salt
1\/4 cup white wine vinegar or sherry vinegar, plus more to taste
6 tablespoons good extra-virgin olive oil, plus more for serving
Freshly ground black pepper
1 bunch celery, including any leaves
1 bunch scallions, or 2 large shallots
6 hard-boiled eggs
6 ounces cornichons
1 bunch fresh dill, parsley, or a mix (about 4 ounces)
1 lemon
1\/4 cup Dijon mustard
1\/4 cup mayonnaise (optional)<\/p>\n![\"\"](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2024\/06\/BIG-NIGHT-Cover-scaled.jpg\")
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