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Summer has begun, a time of picnics and BBQ. As you are reading this, I am enjoying the sunshine on a vacation to CA to visit family before returning for a 4th of July BBQ with my sister who now lives too far away. This potato salad will likely be included in our celebration.

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Potato Salad

3 lbs. potatoes, cubed

1 cup frozen peas, thawed

2 medium carrots, grated

Dressing:

1/3 cup olive oil

1/4 cup red wine vinegar

4 T mustard

½ tsp oregano

1/2 cup fresh chives, chopped

1/3 cup fresh dill, chopped

1-2 tsp salt

Boil the potatoes for 20 minutes or until just tender. Remove from heat, drain and rinse in cold water.

Combine dressing ingredients in the bottom of a large mixing bowl.

Add remaining ingredients and stir gently to combine.

Serve warm or cold.

Potato Salad
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