This weekend My World was filled with barbeque aroma. Me and my family decided to inaugurate the gas grill we have in our garden. This is always a lovely and awaited time of year. The snow and the cold is gone, spring is approaching slowly with warmer days and in the flower-beds you can see signs of tulips and daffodils.
Here is a recipe for a wonderfully fresh and tasty cold potato salad just perfect to grilled meat. Please enjoy!
To 4 people:
8-10 boiled potatoes (let them be refrigerator cold)
2 tbsp chopped red onion
1 red pepper
150 grams sugar snap peas
2 tsp Dijon mustard
4 tbsp olive oil
2 tbsp red vine vinegar
salt and white peppar
Snipped fresh chives
Boil the potatoes and let cool in the refrigerator.
Mix mustard, oliv oil, red vine vinegar, salt and peppar.
Cut the potatoes in dices.
Place in a bowl, pour the dressing over and mix gently.
Chop the onion, cut the pepper and the sugar snap peas in small pieces.
Fold into the salad.
Decorate with cut chives just prior to serving.