
skip to main |
skip to sidebar
Share a Spoon Thursday
"Red, White and Blue"
Happy Thursday Smackers! Are you ready for the long holiday weekend? I know I am! I can't wait actually. My boys are going to Gramma's. My sister is moving into her own place. The 4th is going to be a quiet reflective holiday with just BDC, Belly and MOMMA! *insert happy dance*
I love the 4th. We normally have a big party, fireworks, the whole shebang! This year has been such a whirlwind though, I am looking forward to the quiet holiday. We can't light off fireworks this year, there is a BIG "No BURN BAN" in place here in Florida right now. You know, given that everything is already on fire.
We're going to throw a couple of sausages on the grill marinated in BBQ sauce, some vegetables and I will make some of my favorite potato salad. To make it special I am going to use some Star Spangled Potatoes!
These little red, white and blue potatoes are so pretty! I love them!
RWB Potato Salad
2lbs red, white and blue small potatoes1 shallot finely diced2-3 ribs celery chopped1-2 medium Kosher dill pickles diced3 boiled eggs diced2 teaspoons of dijon mustardDrizzle Olive Oil3/4 cup mayonnaise1/2 cup sour creamSplash of milk or cream1 teaspoon celery seeds1/2 teaspoon celery saltSalt and pepper
Boil 3 eggs. I cover mine with cold water, bring them to a boil and then turn them off. Allow them to cool down and then I peel them.
Cut the small potatoes in halves. Boil in salted water until just fork tender. Don't overcook.
As soon as you drain the potatoes drizzle just a bit of olive oil over the potatoes, along with the mustard and salt and pepper.
In a small bowl, mix mayo, sour cream, celery salt and a splash of milk (or cream). Set aside.
In a large bowl toss potatoes, diced shallot, pickles, celery and chopped boiled eggs. Stir in the mayo/sour cream mix. Sprinkle with celery seeds.
Enjoy!
I hope you have a safe and happy holiday with friends and family! Remember how lucky we are to live in FREEDOM! Love!