How about a little recipe? It’s so hot here that simple, cold foods go over best. Who wants to worry about something sitting out too long? I removed the eggs and mayonnaise from potato salad, and this is just delicious. And worry free! Try it
tonight.
Picnic Potato Salad
1 pound fingerling or new potatoes
1/4 cup olive oil
2 cloves garlic
1/4 cup vinegar
2 Tablespoons grainy mustard
various chopped herbs
salt and pepper to taste
1. Cut potatoes in half or into smaller pieces if using larger potatoes. Put in a large pot and cover with water. Bring to a boil. Add salt to the water for extra flavor in the potatoes. Boil until fork-tender.
2. Meanwhile, cut garlic into small pieces. Heat olive oil in a saucepan on medium heat. Add garlic and cook until browned. Watch carefully as garlic easily burns. If garlic makes your stomach upset, add the whole cloves to the oil and remove
them once they are browned. You will still get the garlic flavor.
3. Cool the garlic and oil mixture.
4. Stream the vinegar and mustard into the garlic oil. Whisk together.
5. Add chopped herbs. We have so many of these in our garden that I just take a handful here and there. In this recipe I used chives, cilantro, basil, thyme and dill. The dill really adds a lot to the potatoes.6. Pour sauce over the potatoes
and mix. Take care not to break the potatoes.
7. Sprinkle with salt and pepper to taste. Enjoy!
Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever! Amen. Ephesians 3:20-21
Love,
