"Diversity: the art of thinking independently together. " ~ Malcom Forbes
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We had a wonderful time with dear friends up at Sugar Lake last weekend... along with celebrating just being together, we celebrated four birthdays including mine. Even the rain on Sunday didn't dampen warm spirits. This 'Marriage Care' group has been getting together for about 20 years!
RECIPE OF THE WEEK
When this group gets together we always eat well. We were treated by this potato salad with pork tenderloin on Friday night, served by our hosts. When I made it I used the mayo with balsamic vinegar I had on hand instead of regular mayo with white vinegar in the recipe... would do it again. The parsely I had in the frig was wilting so left it out and it was still good, but don't leave out the the dill!
POTATO & GREEN BEAN SALAD
- 1 1/2 pounds small red potatoes, quartered
- 1 1/2 teaspoon salt
- 8 ounces green beans
- 2/3 cup mayo
- 2 tablespoons white vinegar
- 3 scallions, chopped
- 1/4 cup fresh parsley
- 2+ tablespoons chopped fresh dill
- Pepper to taste
Boil potatoes with 1 teaspoon salt until tender, not mushy... 12-14 minutes. Steam beans until tender crisp. Mix mayo, vinegar, onions and herbs, 1/2 teaspoon salt and pepper. Combine all, toss gently. Refrigerate up to a day before serving. Serves 6.