Hope everyone is ready to unplug, relax and celebrate! It’s the 4th of July!!!!…in case your electronic devices forgot to remind you!

Also, as a reminder, it’s a great time…and great time of year…for simple recipes that can be “made ahead” and that keep for several days so that you have more time in the parks or at the beach.

Here’s my recipe for potato salad. It’s great served hot, cold or anywhere in between…AND…it gets better with age. Overnight – two days in the fridge before eating, and you have perfection…but don’t let that stop you. It’s great fresh from the stove top too!!

Kent’s “German” Potato Salad

Ingredients

3-4 lbs. red-skin potatoes
1 large bottle of Wishbone “Robusto” Italian Salad Dressing (or equivalent)
1 small red onion
1 bunch cilantro (washed thoroughly)
1 bunch of dill (washed thoroughly)
3 T dry dill
Salt & Pepper to taste

Boil potatoes (skin on) in a large pot with some coarse salt and about 1T of the dry dill. Undercook them just a little, but the fork should come out clean. While the potatoes boil, wash the fresh dill and cilantro, and cut the onion into thin slices (or chop into chunks).

Take the potatoes out of the water and place in a bowl to cool. Leave the skin on. When the steam stops rising from them, cut each potato into ½” slices. It’s ok if some of them crumble. Put all the slices (and the crumbled bits) into a large mixing bowl and pour the entire bottle of salad dressing over them. Mix well. Add onion and the rest of the dry dill. Mix. Add a dash or two of black pepper. Potatoes should be salty enough from the water and the dressing, but if not, add a bit more now.

Chop the fresh dill and cilantro. Add to the mixture and combine to complete.

This recipe is good hot, cold or anywhere in between, although it’s best when left to “sit” in the refrigerator for a day or two to “cure.”

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