RED SKINNED POTATO SALAD (adapted from Paula Deen
12 cups of diced, cooked new red skinned potatoes
1/2 cup diced bell pepper
1/2 cup diced red onion
1 large stalk of celery, diced
1/3 cup Red Wine Vinegar
1/2 cup olive oil
2 T. mayo
1 1/2 T. Dijon mustard
1 tsp. salt, I used sea salt
1/2 tsp. black pepper
In a dutch oven or large pot add scrubbed potatoes and enough water to cover and bring to a boil. Reduce heat and cover pot with a lid and cook potatoes until just tender. Remove potatoes from water to cool. When cool, dice potatoes. In a small bowl, mix together the olive oil, mayo, Dijon, red wine vinegar, salt and pepper and mix til thoroughly combined. In a large bowl add the diced, cooked potatoes, celery, onion, bell pepper and pour the dressing over all and combine well. Refrigerate for several hours before serving. Enjoy!
I've been taking some pictures of some of my perennials this spring and thought I'd share a few with you. Other bloggers have shared some gorgeous photos of their gardens and we've had so much rain, my flowers are doing quite well! Not the vegetables so much, though. Sigh.
Above, is one of my orange Asiatic lilies- they can really get tall and the flowers can be rather large. I moved them last year, so they'll need to play catch up.
I love yellow Coreopsis! They are so dainty on long stems and they love the sun.
Our front porch is on the north where these Impatiens are growing in pots. I love this salmon shade.
And these yellow lilies have bloomed profusely this spring. I enjoy working around the flower beds; it's rather therapeutic and relaxing, most of the time. But, it's so wet right now that the grass and weeds are growing like crazy and it's hard to keep up. Hope you enjoyed my mini garden tour. Have a great week!