Monday, June 27, 2016


After spending the day on an escort with my husband, we dined by candlelight on our deck and kept our picnic streak going!  A few fireflies were out, the temperature was just right and our Sunday was spent side-by-side.  The menu featured Chili Lime Steak and Red Potato-Tomato and Fresh Pea Salad with crusty bread.

Red Potato-Tomato and Fresh Pea Salad

(Serves 3)

Cook potatoes in boiling water for 20 minutes.  
12 ounce small new red potatoes
Drain and chill.  Cut in half.

Combine oils and vinegar.  Pour over potatoes.  Add celery and fresh herbs.
1 tablespoon olive oil
1 tablespoon canola oil
1 tablespoon apple cider vinegar
1/4 cup celery, diced
2 tablespoon fresh basil, snipped
2 tablespoon fresh chives, snipped

Before serving add tomato.
1 fresh tomato, diced

Microwave shelled peas in a small amount of water for 90 seconds.  Drain.
1/4 cup fresh shelled peas
Garnish potato salad with fresh peas.



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