Good Eats: Watermelon Salad and Mustard-Bacon Potato Salad

One of my summer aims is to not let the CSA produce overtake me. Sometimes this is a tall order because my parents foist corn, tomatoes, and zucchini on me whenever I see them in addition to the regular CSA. Here are a couple of recipes I've made lately to use up the bounty.

Watermelon Cucumber Salad

Cut up about the same amount of watermelon and cucumber into small, bite-sized pieces. Add onions (and green peppers if you want.) Cut them up smaller than the watermelon pieces. The proportion between watermelon/cucumbers and onion/green pepper should be somewhere between 4:1 or 8:1. I don't know because I didn't measure anything. It's not science. Sprinkle with salt and pepper. Dress with a 1:1 mixture of white wine vinegar and olive oil. 

Mustard-Bacon Potato Salad

Cut up new red potatoes and boil in salted water. Drain when fork-tender. Fry some bacon, cut into bite sizes pieces. Drain on a paper towel lined plate. Sauté onion and green pepper in bacon grease. Drain that. If there is a lot of grease left in the pan, pour it out until a little bit remains. Deglaze the pan with a generous pour of vinegar. Keep the heat low so it won't stink up your house like you're dying Easter eggs. Add some fancy mustard: grainy, honey, Dijon.  Add salt, pepper, sugar, curry powder and maybe a splash of olive oil to taste. Mix everything together. If the sauce seems too thin, like it isn't coating the potatoes enough, add more mustard. Best if served warm.