Here is another instance where I would LOVE to take credit for this recipe, but I cannot. I stopped by a local orchard and picked up some fresh blueberries. Alongside of various produce items, there were recipes. I asked if it was okay to take a picture of the recipe, and the clerk told me I could just take one. They were printed and in tablet form so you could just tear one off and take it with you. I thought that was a very cool idea.
So, I will share this recipe with the disclaimer, “this is NOT a low-calorie or low-fat food”. That being said, it was oh-so-good!!! Here is the recipe.
Happy Independence Day!!! Have a fun and safe weekend!
Yummy Potato Salad
There are some very good prepared potato salads at delis and grocery stores, but generally I do not like the consistency of the potatoes. They can be under cooked or just flat-out mushy. With that in mind, I decided to try my hand at homemade potato salad. The result was so creamy and luscious, I may never eat store-bought potato salad again. And, I got husband approval!
Yummy Potato Salad
4 red potatoes, peeled and diced (add 1 t. salt to cooking water)
3 T. milk
1 T. vinegar
1/2 t. salt
ground black pepper to taste
1/8 t. dried dill weed
1 T. fresh parsley, chopped*
1/3 c. diced onion/ celery mix**
1. Boil potatoes in salted water until just tender. (Do not over cook or you will have mashed potatoes instead). Drain and rinse the cooked potatoes with cold water to stop the cooking process. Drain well.
2. Mix remaining ingredients in a mixing bowl.
3. Add cooked potatoes and gently toss.
4. Refrigerate for at least an hour before serving.
Makes about 4 servings. You can double the recipe if you are having more guests.
*If you don’t have fresh parsley on hand, you can use dried parsley. I found a wonderful brand of freeze dried herbs made by Litehouse, which are very flavorful compared to other brands.
**Most grocery stores sell containers of pre-cut veggies in the produce section, but you can use about 1/4 onion diced and 1-2 ribs of celery diced instead.