I love this recipe for potato salad not only because it's delicious, but it's easy to make. I usually make it the morning before serving it. The flavor is super fresh and can be refrigerated for up to 3 days. Depending on what your serving along side this potato salad, a Sauvignon Blanc to a Cabernet Sauvignon pairs perfectly. Cheers! Potato Salad 5-6 medium red potatoes. 4 diced green onions 1 finely diced celery stalk. Note: I cut it lengthwise twice then dice. 1/2 cup flat leaf parsley chopped 1/4 cup dill chopped 1 Tbs. Apple Cider Vinegar 1 Tbs. sugar 1/2 -3/4 cup mayonnaise (if you like more mayo on your potato salad, just add it) 1 Tbs. Dijon mustard 2 tsp. Salt Dice potatoes into small bite size pieces (about an inch). Note: Do not peel. Boil the potato pieces in a large pot of water until fork tender. (7-10 minutes). Drain potatoes and rinse with cold water. Refrigerate drained potatoes for 2-3 hours to cool. You can make the potatoes to this point and refrigera
Showing posts from May, 2022
- Other Apps
Chicken Thigh Marinade 8-10 chicken thighs or breasts 1 cup soy sauce. 1/4 cup chopped dried onions ( you can find it in the spice aisle) 2 Tbs. ground ginger 1/2 Tbs. chili powder Mix together all the ingredients in a mixing bowl and pour over chicken thighs. Marinade at least 2 hours. Grill chicken for 35-40 minutes. This marinade has been in the family for years. We call it Grandpas marinade. I've tried changing it up over the years and realized that if it ain't broke, don't fix it!! It's delicious and so easy to make. Cheers to Grandpa Archie!
- Other Apps
Corn and Black Bean Salad 1 10-12 oz. bag of frozen corn. 1/2 fresh jalapeno. 1 15 oz. can of black beans 5 oz cherry tomatoes cut in half 3 green onions chopped 1 bunch of cilantro chopped 1 tsp. Cumin 2 Tbs. lemon juice 1 Tbs. extra virgin olive oil 1/2 tsp salt Put corn in the refrigerator so it can defrost before you make the salad. Drain and rinse black beans in a colander. Dice the half of the jalapeno into small pieces. Remove the seeds and white ribs to reduce the heat. Cut cherry tomatoes in half. In a large mixing bowl, combine defrosted corn through cilantro. Mix well. Add to the bowl the cumin, lemon juice, extra virgin olive oil and salt. Toss to combine and serve.