Let’s talk about last minute company for a minute. How do you handle it? For me, I am working really, really hard at being more welcoming of last minute guests and being more relaxed with a change in plans in general. I tend to not handle curveballs well. It takes me a while to bounce back and get back on track when changes come up. And even then, I tend to hold on to some level of annoyance. You’d think with 5 kids I’d be well accustomed to last minute everything, but that’s just not true, unfortunately.
Anyhow, on Memorial Day as Eric, the kids and I were working in the yard, Eric suggested we invite our neighbors over to eat dinner with us. The part of me that wants to be more welcoming of last minute guests said yes, but the part of me that hates change freaked just a little bit inside. Our plans for dinner were very simple – hot dogs and brats on the grill, basic potato salad, corn on the cob and some fruit. To me, that is not a dinner you serve to company. But with a little prodding from my husband, I decided to just go with. I settled for fancy-ing up the potato salad a bit a making a nice dessert. And you know what? It was a great night with great food.
How do you handle last minute company? Do you scrap original plans in favor of something a little nicer?
Dijon Potato Salad
- 2 1/2 lbs red potatoes
- 1/2 yellow onion, diced
- 1 pepper (green, red or yellow), diced
- 1 bunch green onions, sliced
- 1 cup mayonnaise
- 2 1/2 tbsp dijon mustard
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 lb bacon, diced, cooked and degreased
- Cube potatoes and place in a large pot filled with water. Bring to a boil and cook for 15-20 minutes, until potatoes are tender. Drain and rinse with cold water.
- Combine the potatoes, onion, pepper and green onions in a large bowl. In a separate bowl, stir together the mayonaise, dijon mustard, salt, paprika and pepper until combined. Spoon over potato mixture and toss to coat completely.
- Refrigerate until serving. Just before serving, stir in the cooked bacon.