Also known as barbecue season at my house. Here in the Pacific Northwest we tend to barbecue year round, but during the summer it's virtually every day. I love it because cooking outdoors means less mess in the kitchen and the food, while delicious, tends to be fresher and simpler.
Summer is also salad season, so I thought I would share this delicious potato salad recipe with you.
Lee’s Favourite Potato Salad
1-1/2 pounds red-skinned baby potatoes
1 sweet yellow pepper
2 or 3 green onions, sliced
1/4 pound sugar snap peas
3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried dill (or 3 tablespoons fresh, chopped)
salt & pepper to taste
Cut the potatoes in half, cook till tender, drain and set aside to cool. Cook the peas in boiling water for 1 minute till they turn bright green, chill under cold running water and drain. Core and chop the yellow pepper into bite-sized pieces. Put the chilled potatoes, peas, pepper and onion in a serving bowl. In a small bowl, whisk together the oil, vinegar, lemon juice, mustard and salt & pepper. Pour the dressing over the salad, toss and enjoy. Serves four.
I love this salad because it's colorful, quick to make, and stores better than a salad with a mayonnaise dressing.
For those who enjoy collecting recipes, feel free to drop by my website and request a set of Ready Set Sold recipes cards. They're not just free, but I pay the postage! The newest recipe is for Lee's Luscious Lemonade, which just happens to be the same lemonade Maggie makes in Maggie's Way, my latest Harlequin Heartwarming.
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Happy reading! Happy summer!
Until next time,
Daddy, Unexpectedly (Harlequin American Romance, May 2013)
Maggie's Way (Harlequin Heartwarming, May 2013)