Red Potato Salad

20240905 #breakfastdiary 1170, 25°C/mostly clear, 20min/exercise(M) Something I read in the paper yesterday — The Onion, America's biggest satirical news site, made headlines by resuming print publication on August 16th. (...) For young people who genuinely have no memory of subscribing to a newspaper, print media is, paradoxically, closer to a new 'new medium.' American high schools are seeing a wave of paper school papers, once vanished for a while, coming back. (Seo Su-min, "For Print Newspapers to Get 'Hip' Again Like Vinyl Records") I never imagined print media becoming something the MZ generation goes wild for. Today's breakfast, Red Potato Salad. The name is plain, but let's eat potatoes in a hip way too. Who knows? Maybe it'll go viral~ You need red potatoes, though regular potatoes work fine too — just a bit less fluffy. I used olive pesto, but basil pesto works too. Prepare sour cream or yogurt, Greek yogurt, or burrata or ricotta cheese. Oh, and olives too. Wash the potatoes clean and boil them with the skin on in boiling water. Put them in a mixing bowl, add olive pesto and olives, and mix well. Plate it and top with a dollop of sour cream. NewJeans' 'Supernatural.' This track, in the Newjack Swing genre that was popular way back in the early '90s, struck me as an ambitious attempt to catch two birds at once — the MZ generation craving something new, and the so-called X generation (once-Deux-obsessed parents of those same MZs).

- 3 red potatoes - 2T olive pesto - 1/2 cup olives - 1T sour cream

1. Wash the red potatoes clean, cut into bite-sized pieces, and boil with the skin on in boiling water. 2. Put the red potatoes from step 1 in a mixing bowl, add 2T olive pesto and 1/2 cup olives, and mix well. 3. Plate the potatoes and olives from step 2 and top with 1T sour cream.

Inspired by @allurekorea