Potato Salad

I made this colourful potato salad to go with some pork chops I had baked last week. Some frozen mixed vegetables were a perfect addition to the potatoes. Here is my recipe.

4 medium potatoes peeled and cut into bite-sized pieces
3 tbs light mayonnaise
1 tsp butter or margarine
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil (or your favourite herb)
2 tbs white vinegar
2 hard boiled eggs, chopped or sliced
1/2 tsp onion powder
1 cup of frozen mixed vegetables (can use frozen sweet peas or chopped fresh celery)

Boil the potatoes and eggs in water with 1 tbs salt for 15-20 minutes until the potato is fork tender. Microve the frozen mixed vegetables with a few tablespoons of water for 3-5 minutes. Remove the hard boiled eggs from their shells and slice into thin strips (I have a handy egg slicer gadget). Otherwise you could just chop the eggs. Mix in the mayonnaise, eggs, seasonings and vinegar.

Dill Pickles and some other recipes

Here's my favourite chocolate bar of the moment. It's Cadbury fruit and nut dark chocolate. It has just the right amount of sweetness to counteract the bitterness of a dark chocolate. Sort of like finding the perfect coffee, lol. Of course it goes down so easily you might end up eating more of it than you intended. Their burnt almond flavour is also good when I can't find the fruit and nut kind.

Dark Chocolate

If you are a pickle maker, I found a recipe for refrigerator dill pickles - salt free from the Heart and Stroke foundation.

And it's time for those summer salads!

Here's a recipe for potato salad from Whole Foods that I'm going to try.

Here's another easy recipe from Whole Foods for Refrigerator Pickled Slaw that I'm also going to try.