Storiography is the documentary work of designer Christiana Aretta.

Ingredients

• 3 pounds of smaller thin-skinned potatoes, like Yukon Gold or fingerlings.
• 4 good-sized sprigs of dill
• 1 cup of mayonnaise
• 2 rashers of bacon, chopped
• 1 red pepper, chopped
• 1 small onion, chopped
• Salt and pepper, to taste
• Optional: Some oil, for sauteing

Preparation

1. Rinse the potatoes and chop into pieces with skin on. Place in a pot and cover with water. Bring to a boil, reduce heat and simmer for 20 minutes. Drain water and let cool in a bowl.
2. Fry & drain the bacon, reserving the bacon grease (or use already cooked bacon). Chop the pepper and onion and dill (remove dill from thick stalks before chopping). Saute the onion and red pepper in bacon grease (or cooking oil of choice) until soft. Add half the potatoes and stir til well blended. Cook til warm, about 2-3 minutes.
3. Return sauteed potatoes and vegetables to bowl. Chop the bacon finely and add, along with mayonnaise and chopped dill and stir til potatoes and vegetables are evenly coated. Add salt and pepper to taste and mix well. Serve warm or chilled. Keeps covered for about a week in the fridge.

Postprandial Notes: I’m not a huge fan of creamy potato salad and if you are, you might want to add more mayonnaise. You could also easily substitute sour cream (or any cream sauce base, really) for the mayonnaise. I think it’s also tasty without the dill. Future experimentation includes a curried version and a warm, garlic version.

Canon EOS 5D with ST-E2 transmiter, 180 sec @ f/6.7, ISO200. Main light: 580EXII at 1/16th power bounced off back wall. Key light: 580EXII at 1/8th power with grid. Tinfoil reflector.

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