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Ok, Tricia, here's a potato salad recipie for you. It's not mayo based, I hope that's ok
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New Potato Salad:
Cook about 1.5 lb new potatoes until they're tender. Cut them in half.
Add 1 chopped red onion, 1/2 c peas, and 1 shredded beet.
Toss with dressing made of garlic, white wine vinegar, olive oil, and tarragon.
Roasted Potato Salad:
Heat your oven to 425. Toss 2 lb new potatoes that have been cut in half with 1 T olive oil, salt, and pepper. Roast for 30 minutes. Add 1/4 c pine nuts the last 2 minutes.
Make a dressing of chopped shallots, mint, olive oil, and white wine vinegar.
Add 1 c peas to the potatoes once they've cooled a bit and toss with the dressing.
Summer Pasta Salad:
Cook a pkg of pasta and let it cool. Toss with 1 T olive oil.
Add a chopped bell pepper, cherry tomatoes, chopped red onion, sliced fennel, marinated artichoke hearts, cannellini beans, black olives, and chopped parsley.
Make a dressing with 7 T olive oil, 1/4 c pesto, 3 T balsamic vinegar, salt, and pepper. Toss and
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I've got more, but ds needs his mama
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New Potato Salad:
Cook about 1.5 lb new potatoes until they're tender. Cut them in half.
Add 1 chopped red onion, 1/2 c peas, and 1 shredded beet.
Toss with dressing made of garlic, white wine vinegar, olive oil, and tarragon.
Roasted Potato Salad:
Heat your oven to 425. Toss 2 lb new potatoes that have been cut in half with 1 T olive oil, salt, and pepper. Roast for 30 minutes. Add 1/4 c pine nuts the last 2 minutes.
Make a dressing of chopped shallots, mint, olive oil, and white wine vinegar.
Add 1 c peas to the potatoes once they've cooled a bit and toss with the dressing.
Summer Pasta Salad:
Cook a pkg of pasta and let it cool. Toss with 1 T olive oil.
Add a chopped bell pepper, cherry tomatoes, chopped red onion, sliced fennel, marinated artichoke hearts, cannellini beans, black olives, and chopped parsley.
Make a dressing with 7 T olive oil, 1/4 c pesto, 3 T balsamic vinegar, salt, and pepper. Toss and
I've got more, but ds needs his mama
