Thursday, July 22, 2010

Tater Salad

red potatoes, quartered and boiled, salted and sprinkled with vinegar while hot
onion rings and mushrooms, roasted with olive oil, herbs, and salt
peas and celery

mayonnaise and cream cheese
mustard and horseradish
roasted garlic, minced
lemon zest and juice
pepper trio (black, white, cayenne)
fresh parsley and salt

soft-boiled eggs
salt and pepper

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