Thank you Paul and Kelly for hosting. You have a beautiful home and property. Perfect for a relaxing summer evening.
Keith provided a smoker (is that how I term it?) and smoked up salmon, ribs, and pulled pork.
Everyone else provided a side dish....there were so many yummy ones to choose from.
I decided to try a new salad recipe...
Red and Gold Potato Salad
loosely adapted from Simply Recipes
Ingredients: (for the party I doubled everything)
1 lbs of red potatoes, peel on, cut into 1-inch pieces
1 lbs of Yukon Gold potatoes, peel on, cut into 1-inch pieces
3/4 cup Greek yogurt
1/4 cup olive oil mayo
2 teaspoons of mustard (your favorite, yellow, Dijon, stone ground)
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1 medium carrot, finely chopped (optional)
1/2 red bell pepper, raw or roasted, chopped (optional)
1/2 cup chopped red onion (optional)
3 hard boiled eggs, chopped
1/4 cup chopped parsley
3 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)
4 Tbsp juice from dill pickles
Fox point seasoning from Penzeys (salt, shallots, chives, garlic, onion and green peppercorns)
sea salt
Freshly ground pepper
lots of added veggies!
thick, creamy sauce
Instructions:
1. Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking.
In a large bowl, whisk together the Greek yogurt, mayo, pickle juice and mustard. Add about a tablespoon of Foxpoint, dash of sea salt and some pepper.
Add the eggs and potatoes, gently combine using a rubber. Add the rest of the ingredients again, gently combine. Salt and pepper to taste.
Serves 4-6.
I also made the infamous refreshing summer dessert...Jello Cake! I will post later.
Until next time...
look good, feel good, do good
www.sarabconsulting.com
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