Be Healthy

Potato and Green Bean Salad

On 3:05 am By Denise Woodward

Cucumber Radish Salad

Cucumber Radish Salad

On 3:05 am By Denise Woodward

Spicy Harissa Chickpea Salad

Spicy Harissa Chickpea Salad

On 3:05 am By Denise Woodward

Watermelon_Charred_Corn_Salad

Watermelon Charred Corn Salad

On 3:05 am By Denise Woodward

Three Bean Salad Recipe

Three Bean Salad

On 3:05 am By Denise Woodward

Freekeh Kale Salad with Crispy Harissa Chickpeas

Freekeh Kale Salad with Crispy Harissa Chickpeas

On 3:05 am By Denise Woodward

Roasted Brussels Sprouts and Butternut Squash Pasta Salad

Roasted Brussels Sprouts and Butternut Squash Pasta Salad

On 8:05 pm By Denise Woodward

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.

Classic Potato Salad

On 5:41 pm By Denise Woodward

We hope you will join us on our culinary capers as we share the food we love to cook. Pull up a chair, and stay awhile, and remember, “Food isn’t meant to be perfect, it is meant to be shared.”
The Daily Dish

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