Going right along with the backyard dining and summer picnicking theme- I thought I would give you a really great basic Potato Salad recipe. This is one the men in your life with love; I’ve made it for the band and all the guys ate it up! Also, a great use of those fresh herbs in your garden you are dying to find a use for. If you’re looking for a location for your picnic try Memory Grove Park! I went there recently and loved the small quaint space with great views of Salt Lake City and the Capital …photos and more on that this week.
Classic Potato Salad
adapted from Cooking with Michelle
6 potatoes or 10 red potatoes
2 handfuls of fresh green beans cut and cooked
2 tablespoons mayonnaise, regular or light
2 heaping tablespoon minced red onion
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh Italian Flat Leaf Parsley
Salt and pepper to taste
Chop potatoes into cubes and boil until just barely fork tender, then drain and refrigerate until cooled. Cut fresh green beans then steam for about 4 min. Don’t overcook because you want the beans to still be a bit crunchy. Cool beans in refrigerator then mix with potatoes. Toss with mayonnaise, onion, and herbs, then season with salt and pepper to taste. *If you don’t have Tarragon or Parsley try whatever herb you have on hand. If you use dry herbs use half as much.