Summertime Potato Salad

I have made this potato salad three or four times already this summer with intentions of taking a photo and posting....but, something has always prohibited the plan. The original recipe came from a Better Home & Garden Cookbook, but I have spiced it up a little over time....and I add a secret ingredient!


6 medium potatoes
6 eggs
celery
onion
1 c. mayo (add more if necessary)
1 big squirt of mustard (I guess about a tablespoon)
Lots of salt and pepper
Secret ingredient: 1 heaping tsp. of Creamy Horseradish
Paprika

Wash and chop potatoes into cubes. Dump potatoes and eggs into large pot and boil until potatoes are soft. Eggs will be done too--and this saves time and dishes!

In the meantime, chop celery and onion. I use enough for about 3/4 cup of each, but you can use less or more. I think the original recipe called for 1/3 c. celery and 1/2 c. onion. Set aside.

Drain the potatoes and eggs. At this point, you can either peel the potatoes because the skins are soft and come right off, or you can leave them on. We leave them on--that's where the vitamins/minerals are. Peel the eggs. Place together in large mixing bowl and chop eggs and potatoes together.

Combine celery and onion with potatoes and eggs and mix together. Give the bowl a good salt and pepperin'. I use a lot of salt.

In another bowl, combine the mayo, mustard, and horseradish. Pour over vegetables and mix together. I usually add a little more salt at this point. I garnish with paprika sprinkled over the top. Place in fridge at least 2 hours before serving, but it is ALWAYS better the next day, so I try to make it ahead of time.

I always get lots of compliments on this dish. It is perfect for cookouts or with a pork roast...but summertime is key! Enjoy!

Cream Puffs

Find the recipe for these yummy cream puffs here.

Taco Salad with Tomato-Avocado Salsa

1lb skinless, boneless chicken breasts

3Tbsp fresh lime juice
1/2tsp salt
2 -7in. tortillas, each cut into 8 wedges

21/4 cups canned black beans, drained and rinsed

2/3 cup minced scallions

3/4tsp dried oregano

1/2 tsp ground cumin

11/4 lbs plum tomatoes, (about 5) diced

3/4 cup thinly sliced red onion

3Tbsp chopped fresh basil

3Tbsp red wine vinegar

1 diced avocado

Lettuce leaves, coarsely torn

1. Preheat broiler, sprinkle chicken with 1&1/2Tbsp lime juice and the salt. Broil about 4 minutes each side, or until cooked through. Transfer to cutting board, and cut into thin diagonal slices. (or use and leftover chicken, grilled, roasted, anything you may have on hand.

2. Turn oven to 375, spread tortilla wedges in single layer and bake 5 minutes, or until crisp. Set aside to cool. ( can use store bought tortillas)

3. In a small bowl, combine the black beans, scallions, oregano, cumin, and remaining 1&1/2Tbsp lime juice. In a seperate bowl combine the tomatoes, red onion, basil, and vinegar. Toss to combine, then gently stir in the avocado. (This step can be done a day ahead to let the flavors combine)

4. Place the lettuce on 4 plates and arrange chicken slices on top. Place a mound of the black beans and mound of tomato-avocado salsa on each plate and serve with toasted tortilla chips.

If you are feeling frisky, add some rasberry sorbet for dessert. YUM!