Monday, June 24, 2013

Summer Living

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.

While you're at my website, feel free to sign up for my newsletter, Life in the Slow Lane. One of the perks of being a subscriber is being eligible to enter my monthly contests.

Happy reading! Happy summer!

Until next time,
Daddy, Unexpectedly (Harlequin American Romance, May 2013)
Maggie's Way (Harlequin Heartwarming, May 2013)