...and Fourth of July celebrations...
...just around the corner, I thought I'd share one of my favorite picnic recipes for a fresh new twist on a timeless classic ~ potato salad.
Lee's Favorite Potato Salad
1-1/2 pounds red-skinned new potatoes1 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 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 vegetables into a serving bowl and sprinkle with dill. In a small bowl, whisk together the oil, vinegar, lemon juice, mustard and salt & pepper. Pour the dressing over the salad, toss and enjoy!
The Daddy Project (Dec. 2012)