19/09/2018

Potato and Green Bean Salad

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Cucumber Radish Salad
06/08/2018

Cucumber Radish Salad

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Spicy Harissa Chickpea Salad
03/10/2017

Spicy Harissa Chickpea Salad

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Watermelon_Charred_Corn_Salad
28/08/2017

Watermelon Charred Corn Salad

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Three Bean Salad Recipe
25/07/2017

Three Bean Salad

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Freekeh Kale Salad with Crispy Harissa Chickpeas
04/04/2017

Freekeh Kale Salad with Crispy Harissa Chickpeas

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Roasted Brussels Sprouts and Butternut Squash Pasta Salad
24/10/2016

Roasted Brussels Sprouts and Butternut Squash Pasta Salad

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Recipe: Classic Potato Salad Ingredients: 6 russet potatoes 4 eggs 1 1/4 cups mayo 2 tablespoons yellow mustard 1 tablespoon red vinegar 1/2 cup red onion, small dice 3 stalks celery, small dice 1/4 cup minced fresh dill salt black pepper Method: Peel the potatoes and chunk into chunks. Place into a very large pot filled with cold water and a sprinkle or two of salt. Bring to a boil, then reduce to heat to medium simmer. Cook until the potatoes are fork tender; about 20 - 25 minutes. Place the eggs into a small sauce and cover with cold water. Bring to a boil, then turn off the heat and let sit for 15 minutes. Place the eggs in cold ice water and let cool for 15 minutes. Drain the potatoes, then immediately rinse with cold water to stop the cooking. Let the potatoes sit in a colander for an hour to release any extra water. In a large mixing bowl combine the mayo, mustard, red onion, celery, vinegar and dill. Stir to combine, then season to taste with some salt and pepper. Stir in the potatoes, lightly mashing some of them. Cut the eggs into small pieces, then fold into the potato mixture. Serve. Eat.
16/06/2016

Classic Potato Salad

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