I hope everyone is enjoying their holiday weekend. The kickoff to summer! Summer to me is spending time with friends and family, camping, swimming, and of course cook outs!!!! My herbs and vegetable plants are abundant on my deck. The aroma of the sweet basil, fresh dill, and rosemary fills the air! I am anxious to begin to make many dishes with these fabulous fresh herbs. I am waiting anxiously for the first buds to appear on my tomato and pepper plants!
With the onset of cookout and grilling season, I will begin with sharing a fabulous recipe for potato salad. Every time I bring this dish to a picnic I receive rave reviews and many request for the recipe. I hope you will like this as well!!
2 pounds of idaho potatoes, peeled, quartered
6 eggs hard boiled
2 tablespoons freshly chopped fresh dill
2 tablespoons chopped fresh chives
1 cup mayonnaise
2 tablespoons fresh lemon juice
Coarse salt and freshly ground black pepper
Directions
Place your potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. In a sauce pan place you eggs. Bring water to a boil, turn off heat and cover for 15 minutes. When cool, peel and slice the eggs.
Drain potatoes, transfer to large bowl and set aside to cool for a bit. When the potatoes are cooled slightly add the eggs, dill, chives, & mayonnaise. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.
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