Yesterday was my wedding anniversary. No I’m not joking. Actually no one showed up at our wedding because it was April Fools Day. We found two witnesses and have been happily married ever since.
Money’s a little tight so we didn’t do anything spectacular but a good meal and a glass of champagne was a good way to celebrate. We had steak, swordfish (it was on sale) and German potato salad for dinner. I made Champagne Margaritas to drink while preparing dinner. Everything was yummy.
German potato salad is very simple to make. Take some potatoes, peel them and cube them. Throw them into a large pot of salted water and boil until tender. Also boil a couple of eggs in a smaller pot of water. After a low boil for 2 minutes, remove eggs from heat and run under cold water until cool enough to peel. After peeling cut into small pieces and set aside until potatoes are done. When potatoes are tender drain off the water and keep in same pot. Add hard boiled cut-up eggs and Italian salad dressing. Pour as much Italian dressing as you need to make the salad moist. I enjoy this salad warm so it is ready as soon as you complete it. Refrigerate leftover salad.
Grated zest from 1 lime
1 c. fresh lime juice
½ c. Contreau or orange liquor
½ c. silver tequila
Superfine sugar, if needed for added sweetness
1 lime, cut in half, for serving
Coarse (Kosher) salt, for serving
1 bottle Champagne or other sparkling wine
In a pitcher, combine lime zest, lime juice, Contreau, tequila and sugar. Cover and refrigerate until old, at least 1 hour. Just before serving, strain the mixture to remove the zest and pour enough salt into a saucer to cover the bottom. Rub a lime half over the rim of each champagne glass and upend into the salt to crust it lightly. Pout about 3 ounces of the tequila mixture into each glass, fill the rest of the way with Champagne or sparkling wine and hand to one of your lucky guests.