i've been spending a lot more time in the kitchen lately. each week, as each of our fresh boxes of veggies & fruit arrives, i get inspired to find a new recipe to make or i find i'm trying to recreate a favorite from a local restaurant or our little deli/grocerey store pacific market {it's my favorite place to shop.. go check out their recipe section... holy yum!}.
organic baby potato salad
2 lbs baby potato's {i used red norlands & yukons}
1-2 cups chopped dill pickle {i like mine extra chunky}
1/2 cup diced red onion
1/2 cup mayo {you can also use sour cream}
1/4 cup pickle juice {more less to your taste}
2 tbs finely chopped fresh dill {or more to your taste}
salt & pepper to taste
boil potato's 1/2 an hour until fork tender, drain.
mix it all in a bowl and chill
eat.
we had our's the first night with teriyaki chicken. but it's amazingly better after chilling for at least 12 hours as all those juices and flavors blend. of course eating it out of bright colored vintage pyrex refrigerator jars makes it complete.
happy wednesday!
xo
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