So the weather here is not exactly cooperating. I’m not going to complain. I’m not going to complain that it just keeps raining or that it’s so dark outside that the Cullen’s could easily walk around without a care in the world. No, I’m not going to complain. There is nothing I can do about it. As much as I would like, I cannot control the weather. I can however, make my favorite summer time BBQ foods indoors and pretend that it’s summer outside. And that is exactly what I did this week with this potato salad. A little different then traditional potato salad with flavors of tarragon, Dijon mustard, dill and sherry vinegar it’s quite refreshing.
I decided to use red potatoes for this recipe. I know that traditional potato salad uses russet potatoes but I find them a bit more starchy then red potatoes. I think red potatoes make for a much lighter potato salad. Which during hot summer days, if we ever get them, is a nice change of pace.
A decadent ice cream cake with vanilla bean ice cream, Thin Mint cookies, Andes Mints and hot fudge.
Tender pot roast coated in Cajun seasoning and served with a tomato gravy.
Wontons filled with a delectable mixture of cream cheese, kale and spinach then fried until golden brown and crispy.
Cast iron skillet pizza topped with homemade marinara, loads of mozzarella cheese, sliced onions and succulent meatballs.
A hearty vegetarian sandwich with falafel, lettuce, tomatoes, tzatziki and chili garlic sauce.
A creamy, tangy, Greek yogurt dip with dill, garlic and cucumber.
My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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