All this summer talk had me craving a quintessential summer meal: baked beans (my favorite guilty pleasure), grilled chicken, and potato salad.  I am not a huge fan of many potato salads, mostly because I despise mayonnaise, but this curried concoction forced a second round on my plate.  It is the perfect mingling of a classic with a flavorful twist.  The delectable side dish I made is adapted from this recipe with several tweaks, naturally.

{Ingredients}

Six-seven medium red potatoes
Two tablespoons white vinegar
Juice from one lemon
Four eggs
3/4 cup sour cream
3/4 cup ricotta cheese
Half of a red onion
1/2 cup chopped cilantro
Two tablespoons curry powder
1/2 teaspoon cayenne pepper
3/4 teaspoon sea salt

{Boil potatoes like ole Martha recommends and cut similarly.  Instead of white wine vinegar I used white vinegar and freshly squeezed lemon juice.}

{Have you ever made hard boiled eggs in the oven?  I am obsessed.  Learn how here.}

{Chop eggs, cilantro, and onions.  Hint: a crisp onion makes a tasty difference so ensure the onion is fresh!  Then stir the sour cream and ricotta cheese into the potatoes.  Once well blended add in the spices, eggs, onions, and cilantro.  Combine thoroughly and add ingredients to taste, if needed.  I also sprinkled extra cilantro on top.  Keep the mixture in the refrigerator until ready to serve.}

{Yes, we legitimately devoured the curried potato salad on the side of baked beans and grilled chicken.  I felt like I was back home on the Oregon coast, enjoying dinner on the deck with all my favorites.}