Sunday, June 24, 2012

A Summer Picnic Recipe

Summer's here, and with Canada Day (July 1)...

...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 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 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!

Until next time,
The Daddy Project (Dec. 2012)