First let me say hello, I appreciate your comments and support! I have been off
the blogging slip-stream for awhile and I have truly missed you.
I have
been busy with a new job; hit the road in my mini cooper (1800 Miles) with my
sissy Deb and niece Molly for a holiday. I have many tales to share and I
finally feel like I can jump back in and start blogging again.
The new
job is going great, lot’s to learn and I am traveling the back-roads and
highways in NC, SC and VA, more about that on another post.
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| Red and Blue Potato Salad |
I just
wanted to wish everyone Happy Independence Day, a day to celebrate the freedom
that we enjoy in the United States of America! Thank you to all who protect and
serve this great country, God Bless America!
Red and Blue Potato Salad
Looking
for a little different spin to your potato salad? Last year I was participating
in the work-share program at my local organic farm Poplar Ridge Organic Farm. Imagine my
surprise when I arrived at the farm and was introduced to blue potatoes, yes
that is correct blue potatoes do exist. Here is my recipe for Red and Blue
Potato salad.
Do you have a favourite recipe for 4th of July celebrations? I would love to hear about it!
Ingredients:
• 1/2 lb red potatoes
• 1/2 lb blue potatoes
• 6 hard boiled eggs ~ Add a couple more if you like
• ½ medium size red onion peeled and
finely diced
• ¼ cup mayonnaise (you can add more if
needed)
• ¼ cup tablespoon Olive oil
• 1 tablespoon balsamic or red wine vinegar
• 1 tablespoon spicy mustard
• 1 tablespoon garlic powder
• 1 tablespoon chopped fresh rosemary or
1 teaspoon dried rosemary
• Salt and pepper to taste
Directions:
With the outside
temperature in many parts of the US sizzling around 100 decrees here is an
alternative to heating up your kitchen; cook the potatoes in the microwave.
Usually around 8 to 10 minutes. I always say it is better to over cook the
potatoes then have them undercooked and hard. I just keep checking them with a
fork every 2 to 3 minutes.
Stove-to option for cooking the
potatoes:
Scrub the potatoes, place in a large
pot and cover with water.
Bring the water to a boil and continue
to boil the potatoes until they are fork tender yet firm 10 to 12 minutes,
length of time to cook depends on the size of the potatoes. Drain and
rinse the potatoes with cold water, set aside and allow to cool.
In a medium size bowl mix together the
mayonnaise, olive oil, balsamic vinegar, spicy mustard and rosemary. Peel
the boiled eggs and cut into small pieces. Peel the blue potatoes and cut
onto
bite size pieces, the blue potatoes
taste better peeled.
Cut the red potatoes into cubes, you
can peel the red potatoes as well if you desire.
In a large serving bowl coat the cut
potatoes with the mayonnaise mixture, add chopped eggs, garlic powder, lightly
mix. Salt and pepper to taste
You can always dice several dill
pickles which will add a zing and add more seasoning, make it your own!
Try Blue Potato Fries as well.
Just cook something! Cheers! Kary~
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