It’s the weekend and I have returned from my trip to NYC, cooking has not been a priority as much as getting my house back in order. I left my husband and 2 teenagers in charge for 5 days and came back to a car without gas, piles of laundry, a parched herb and vegetable garden and an empty cupboard. I am pretty sure no one dusted or ran a vacuum either. I am not going to complain because everyone is alive and accounted for and if this is what has to happen for me to be able to take my little trips than that is a small price to pay. So today’s recipe is one that I made when we had a baseball night in. It is a perfect accompaniment to hot dogs, burgers or barbecue.
12 med sized red skinned potatoes ( I left the skins on, but if you like them peeled go ahead.)
2 stalks celery chopped fine
3 hard-boiled eggs chopped
1 1/2 T fresh chopped parsley
1t fresh dill chopped
3/4 c mayo
2T red wine vinegar
Place potatoes in a large pot cover with water, bring to a boil and reduce heat. Cook until tender. Pour into a colander and drain. When potatoes are cool enough to work with cut into bite sized pieces and place in a large mixing bowl (don’t wait until potatoes are cold because they will be less porous and won’t absorb the flavors of the ingredients), add remaining ingredients and mix together. Cover and place in refrigerator until chilled.