It's been a sweet love affair ever since! One that has grown over time. This sweet guy, well he's added so much fuel to this fire. I've literally got cabinets full of Gooseberry Patch Cookbooks! So let's talk about our first Gooseberry Patch Free Recipe of the Week.
Dilled New Potato Salad
2 lbs. new potatoes, cut into wedges
10-oz. pkg. frozen petite sweet peas, thawed and drained
1/2 c. mayonnaise
1/2 c. plain yogurt
1 sweet onion, chopped
3 T. fresh dill, minced
1 T. Dijon mustard
1 t. garlic salt
1/4 t. pepper
In a saucepan over medium-high heat, cover potatoes with water. Cook for 20 minutes, or until tender. Drain and add peas. In a large bowl, stir together remaining ingredients. Add potato mixture; toss gently to coat. Cover and chill at least 2 hours. Serves 8.
If you're anything like me, you like to spice up the "regulars." It's nearly the 4th of July. And I'm looking for something to add to our BBQ regulars. We've decided to keep it "low-key" this year. Having just a few friends and family over. My Dad has been sick. And we're really not up to a "Big 'ol Bash" this year.
It's been a tough 6 months or so. They first time, in a very long time, that I'm not traveling across the country for the 4th. The first 4th of July, in I don't know how long, that I've been home. And I'm pretty excited to enjoy a quite holiday, with the ones I love.
And this recipe, just sounds so yummy. Creamy potato salad, with my favorite peas. A perfect fit for our yummy BBQ. And this cookbook, very soon, will be in my hands. :) ❤
