POTATO SALAD

5 LBS. NEW POTATOES
HALF A CUP MAYONNAISE OR PLAIN YOGURT
QUARTER OF A CUP CHOPPED DILL OR MINT
1 CUCUMBER OR ALL THOSE PICKLES YOU'VE HAD CLUTTERING UP THE REFRIGERATOR DICED ABOUT A QUARTER OF A CUP
SLICED OLIVES OR STUFFED OLIVES A QUARTER OF A CUP
6 TABLESPOONS VINEGAR- BALSAMIC OR WINE OR APPLE CIDER VINEGAR.

CUT THE POTATOES INTO QUARTERS. BOIL, DRAIN AND LET THEM COOL UNTIL THEY ARE EASY TO HANDLE. CUT THEM UP EVEN SMALLER, SO THEY ARE BITE SIZED FOR THE PICKIEST EATER.

REMEMBER OUR GOAL IS TO GET PEOPLE TO EAT, THEREFORE PRESENTATION, COLOR, WHIMSY, CATERING TO THEIR LITTLE LIKES AND DISLIKES ARE ALL THE SIGNS OF A REAL COOK. MOTHERS ARE WONDERFUL COOKS BECAUSE THEY REMEMBER EVERYTHING THAT THEIR FAMILY LIKES AND DISLIKES. TRY THIS APPROACH OF INTENSE LOVE, EVERY MOUTHFUL EASY TO HANDLE, SPLENDID TO LOOK AT AND A VARIETY OF TEXTURES.

SALT AND PEPPER THE POTATOES. ADD DILL OR MINT, PICKLES AND OLIVES AND MAYONNAISE. I WASH MY HANDS AND THEN STROKE THE MAYONNAISE AND HERBS ALL OVER THE VEGETABLES THINKING GOOD THOUGHTS ABOUT HOW FABULOUS THEY WILL TASTE. SPRINKLE THE 6 TABLESPOONS OF VINEGAR OVER THE COATED POTATO MIXTURE.

ADD LEMON ZEST OR LEMON JUICE IF YOU NEED MORE ZIP.


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