Okay, so I know I haven't posted in a while but things here are still pretty crazy... I'm lucky if I have time to heat up bowl of leftover mac-no-cheese! But that's about to change because I am off for the next couple weeks and plan on spending a LOT of time in the kitchen. Plus, tomorrow is a holiday and a very food centered one at that... So how about some recipes for your 4th of July cookout?!
This week is pretty decked out in Red, White and Blue... soooo how about we translate that into the perfect potato salad for tomorrow? Using red, white, and blue potatoes, this potato salad is sure to be a hit! Plus there's no mayo (or vegan mayo for that matter) so it's not going to go bad in the sun!
2lbs Potatoes, cubed (Use 1/3 Red potatoes, 1/3 white potatoes, & 1/3 BLUE potatoes)
2 TBS cider vinegar
1/2 cup diced celery
1/4 cup scallions
Dressing:
1/4 cup olive oil
2 TBS cider vinegar (no this isn’t a typo)
2 TBS whole grain mustard
Salt and Pepper
Boil potatoes with 2 TBS of cider vinegar until tender. Drain and toss with the celery and scallions. Mix olive oil, remaining cider vinegar, and mustard well until completely emulsified. Toss with the potatoes and season with salt and pepper. Refrigerate or not and serve :-)
Happy 4th of July!!!
2lbs Potatoes, cubed (Use 1/3 Red potatoes, 1/3 white potatoes, & 1/3 BLUE potatoes)
2 TBS cider vinegar
1/2 cup diced celery
1/4 cup scallions
Dressing:
1/4 cup olive oil
2 TBS cider vinegar (no this isn’t a typo)
2 TBS whole grain mustard
Salt and Pepper
Boil potatoes with 2 TBS of cider vinegar until tender. Drain and toss with the celery and scallions. Mix olive oil, remaining cider vinegar, and mustard well until completely emulsified. Toss with the potatoes and season with salt and pepper. Refrigerate or not and serve :-)
Happy 4th of July!!!
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