Lisa’s mom faxed her this recipe on 9/10/2002 after requesting it from the hostess of that year’s “house party” — an annual, overnight gathering of eight friends that rotates among each other’s houses. This slightly modified version of the recipe adapts quite well for our use on the boat. By adding cooked chicken, it makes an easy, one-pot meal. The leftovers are great for lunch while underway.

SALAD (serves 4)

1 1/2 pounds red potatoes*
1/2 pound green beans
3-4 slices bacon, cooked and crumbled
1/3 cup sliced green onions
1 cup feta cheese
1/4 cup sliced red pepper or red pimentos
1/4 cup chopped fresh parsley (optional)
1 pound diced chicken, cooked (optional)

DRESSING

1 clove garlic, minced or pressed
2 T fresh chives or green onions
2 T fresh basil**
2 T fresh tarragon (optional)
1 t dried mustard
1/2 cup plus 1 T. olive oil
1 T vinegar
2 T fresh lemon juice
white or black pepper and salt to taste

Boil potatoes with skins for 12 to 15 minutes. Cut into chunks. Blanch green beans for 2 to 4 minutes, and combine with potatoes. Add bacon, green onions, feta cheese, red pepper and parsley. Mix dressing ingredients. Add salt and pepper. Pour dressing over salad, toss to combine.

* Small yellow potatoes work well.

** If fresh herbs are not available, just substitute with appropriate amounts of dried herbs.