Here is the promised salad for your Labor Day Feast:
2 & 1/2 lbs. Yukon gold potatoes, diced
Sea Salt*
2 T. white balsamic vinegar*
1/4 cup goat cheese crumbles
1 cup plain Greek* yogurt
1 lemon, juiced
1/4 cup EVOO
1 small garlic clove, minced
1/4 cup finely chopped fresh dill
4 scallions, finely chop both whites and greens
Freshly ground pepper
2 T. dill relish*
8 green olives, sliced*
4 radishes, thinly sliced
2 hard boiled eggs*
Smoked paprika*
Johnny's Garlic Spread* (dry herb mixture)
A sprig of parsley
A couple of Nasturtium blossoms
Cover potatoes with salted water, and bring to boil. Cook til tender, about 10 mins. Drain and return to pot. Douse with a splash of vinegar. Let cool. In a bowl, whisk together yogurt, goat cheese, lemon juice, oil, dill relish, and garlic. In a large bowl, place potatoes, olives, scallions, radishes, and dill. Pour dressing over, and toss to coat. Season with S&P, and Johnny's. Garnish with the egg slices (sprinkled with smoked paprika), and a sprig of parsley in the middle topped by the Nasturtium blossoms. Chill for a few hours or overnight.
Editor's Note: I made this yesterday with my *additions, and it was DELISH!!!!!!
"He has entrusted you with a key project to work at. Examine your tools and discover it".
Have a wonderful holiday filled with fun and restful times.
Love,
MM
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