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Tuesday, June 18, 2013

Guest Blogger~ It's Yummilicious

Hi everyone! Today my guest is my very good friend Becca, from It's Yummilicious! I am so excited to have such a talented lady share with you today. Enjoy!
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Hello everyone! I'm tickled pink that Cindy gave me the opportunity to share a recipe with you! Over on It's Yummilicious, I talk a lot about the importance of making a difference in the life of others. That's why I was more than happy to help, Cindy. She deserves to have some great things happen to her! I'm SO glad that she's taking a much needed blogging break this week. She works tirelessly every day to be a great wife and wonderful mom, on TOP of keeping up with her blog, her social media pages, and her Pampered Chef business. I also have a blog, social media pages, and a Pampered Chef business. Just thinking about her added responsibilities makes me tired. I think we should all sit down and take a little break. But let's eat while we rest. I made you some potato salad. Oh, but it's not just ANY potato salad. This stuff belongs in the summer salad hall of fame, you guys!


Tarragon Potato Salad from ItsYummi.com
 


One of my good friends, Chef Chris Hill, is the culinary genius behind this recipe. Chris runs the show over at Bachelor Kitchen. I love potato salad, but typically, I prefer cool salads to warm ones. This recipe changed all of that for me. The fresh tarragon marries with the creamy dressing and coats the war, potatoes perfectly. It's a salad that can be eaten cold, of course, but I think the warm version will be making repeat performances at my dinner table all summer long!  




Tarragon Potato Salad from ItsYummi.com
   

TARRAGON POTATO SALAD 
 Yield: 4-6 servings  

WHAT YOU'LL NEED
10-12 small red skinned potatoes, washed & diced
1/2 cup tarragon, finely chopped
1/2 cup celery, finely diced
1/3 cup scallions, finely chopped
1 lemon, zested and juiced
2 cloves garlic, minced
1 Tablespoon kosher salt
2 Tablespoons Dijon mustard
1/3 cup mayonnaise
2 Tablespoons extra virgin olive oil  

HOW TO MAKE IT
 Bring 8 cups of water to a boil in a large pot. Add diced potatoes to the water and boil until they can be pierced with a fork, about 7-8 minutes. Meanwhile, in a large mixing bowl, combine remaining ingredients and whisk to incorporate. Remove potatoes from water and drain well; place potatoes back into the warm pot briefly, to extract excess moisture. Add potatoes to dressing and toss gently to coat. Serve immediately, or refrigerate to chill for serving later.

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