Tonight I made the aioli + potatoes = skordalia so I could send my peer review into food52. It wa

Tonight I made the aioli + potatoes = skordalia so I could send my peer review into food52. It was a lovely side and would be fabulous as a base for grilled steaks or branzino/swordfish/the like.
I didn’t end up grilling steaks as I’d planned but made a tuna/white bean/vidalia onion/tomato salad (it’s literally those ingredients + lemon juice, s&p—SO easy) and opened up a can of stuffed grape leaves. Everything was yummy!

As an aside, I love using my potato ricer. I must like it for the same reason my kids love to press play-doh through those presses. The potato comes out so light and fluffy, like worm clouds. ;)