Glorous Spring! Dill Potato Salad.

Now that my Dads birthday and St Party's day has come and gone,
 time to change my header and post a new blog.. The Spring one above  is from last year and as soon as I have time I will make a new one. Ive been pretty busy.. I served at Church Sunday, been cleaning up out side from Winter although I have been doing that the past couple of weeks, when I can in between our every day what ever we have lined up for the day.. Always something happening and that's OK glad I can do it..

Sharing a couple of pictures I took the past week with all the buds and blooms starting to develop.. In a few weeks it will be glorious around here after a very mild winter we are having beautiful Spring temperatures its been in the 80 very unusual for us here in the Mid West at this time we are usually in the 40s to 50s we all are enjoying the temperatures, we know it wont last.. We'll get our rainy crappy season and we could even get frost its happened before..

I took this photo the other day and our local news man Tom Skilling of WGN posted it on his weather report. Its always exciting when he does that..

My Recipe Share

Creamy Dill Potato Salad

vegan, makes 8 cups

If you don't want to use vegan mayo use regular

1 lb mini potatoes, halved/quartered
1 Tbsp garlic powder
2-3 Tbsp apple cider vinegar
4 Tbsp vegan mayo,

2 Tbsp spicy/Dijon mustard

3/4 cup sweet onion OR scallions, chopped
1 1/2 cups fresh dill, chopped (stems and fronds)
1/4 tsp cayenne
fresh black pepper and sea salt to taste

garnish: fresh pepper, dill sprigs, a drizzle of good olive oil

Optional Fold-In's:
for extra crunch: 1 cup celery diced AND/OR 1 cup carrots, thinly sliced into rounds
cheesy flavor: 1/3 cup nutritional yeast
extra creamy: 1/3 cup vegan sour cream
extra rich: fold in 2 Tbsp olive oil
sweet/savory: 2 tsp agave syrup

Directions:

1. Prep all your ingredients. Scrub your potatoes well. Halve and quarter them. Smaller potato bits will cook faster.

2. Bring salted water to a boil and drop your potatoes. Cook until tender - do not over cook or you will end up with more of a "mashed" potato salad. I like to rinse my cooked potatoes in ice water to halt cooking.

3. There are two options now. You can chill your cooked potatoes first - then fold your ingredients directly into the potatoes and serve or chill. This prevents the vegan mayo and other creamy ingredients from 'melting' into the hot potatoes. The other option is to simply toss all the ingredients into the warm potatoes - and then chill until ready to serve. Doing this will allow the flavors to marinade nicely - but it may also wilt the "thickness" of your creamy potato salad sauce. The last option is to fold all the ingredients into the potatoes and serve warm. This is also delicious!

4. Chill your salad until ready to be served - or serve warm. Garnish with fresh dill sprigs and a drizzle of good olive oil and fresh black pepper over top.

Thanks For Looking

Time

 to get my work done around here

Until Next Time.