Potato Salad

Potato salad

It's a great time to try new varieties of potatoes which are being harvested now.  And since it is still summer, we can still have picnics and eat  potato salad. 

Potato Salad

Serves 6

1 1/2  pounds  small white potatoes

2  hard boiled  eggs

1/2 cup  plain yogurt

1/2 cup  mayonnaise

1 tablespoon  dijon mustard

1  tablespoon  balsamic vinegar

1/2  red bell pepper, seeded and diced

1/2  cup  celery, diced

1/2  cup  red onion, chopped

1  dill pickle, finely chopped

2  tablespoons, chopped fresh dill

Salt and pepper to taste 

Cook potatoes in a pot of boiling water until tender.  Drain, cool, cut into bite-sized pieces. Chop eggs. 

In a small bowl mix yogurt, mayonnaise, mustard and balsamic vinegar.  In a large bowl, combine potatoes, eggs, bell pepper, celery, onion, pickle, dill and mayonnaise mixture.

 Combine well, season with salt and pepper and serve.

Roasted Beets

Roasted Beets

I found beets in my garden! I don’t even like beets, well, I don’t mind them, but they don’t get me excited.

I planted the beets last spring and it took almost 1 year to grow…..go figure! Should I eat them? Can vegetables be any good if they have been growing for almost 1 year?

I cooked them anyways, just for the satisfaction of saying I grew and cooked my own beets.

Roasted Beets

4 medium sliced beets

To roast beets, cut off stems to 1 inch from root and cut off the end pieces. Wash. Wrap individually in foil. Place on a cookie sheet and cook at 400 degrees F. until soft, about 45 minutes to 1 hour. When slightly cooled, remove from foil, peel and slice.

Beets

Try These Beet Recipes:

Roasted Beet Salad With Feta Cheese

Roasted Veggie Salad With Farro