Here's the potato salad recipe I promised you yesterday.
It qualifies as my kind of fast food as it can easily be prepared in the morning and pretty quickly.
Potato Salad(inspired by Rachael Ray)
1.5 lbs of little mini potatoes
1 celery stalk, finely chopped
red wine vinegar, to taste
salt and pepper, to taste
1/3 cup mayonnaise
1/3 cup yellow mustard
2 tablespoons sweet pickle relish
1.Wash potatoes and cut into quarters. Cover with cold, salted water and bring to a boil and cook until soft, about 10 minutes.
2.Drain potatoes and place back in pan over heat for a minute or two so they will dry.
3.Transfer the potatoes to a bowl and shake a bit of the vinegar, salt and pepper over them. Let cool.
4.Grate the onion into a small bowl and add the celery. To that add the mayonnaise, mustard and pickle relish. Mix until combined.
5.Toss the potatoes with the dressing and chill until dinner time.
This is a great salad. It comes together easily and it tastes delicious. It's also the perfect dish to take to a picnic or a potluck.
For tomorrow I'll tell you what I did with yesterday's leftovers.
And that is this gal's view for today.