Garlic-y Veggie Potato Salad

Everyone has an all-time favorite summertime food. Watermelon, corn-on the cob in various capacities, and fresh  crisp beans right out of the garden are just a few of my personal favorites. This is the time of year Minnesotans start to panic, because while there very well could be another 3 months of summer, August is really our only guarantee. So basically, there is a lot of sunshine enjoying to be done before repeating the whole cycle of endless winter again.

A warm weather dish I always cherish is a good potato salad. Despite my plentiful food-snobbish characteristics, I love me a good hard-boiled egg topped mayo-laden potato salad, garnished with a wee sprinkle of paprika, just like my mom makes. But there are so many ways to prepare the versatile potato salad, including this one I made up for a mayo hating friend's dinner party. It's also a good vampire repellent, due to the massive amounts of garlic involved.

Garlic-y Veggie Potato Salad

-6 rredpotatoes,  chopped  and boiled until soft

-1 cup green pepper, chopped

-1 medium onion, diced

-1 cup mushrooms, chopped

-2 T. minced garlic

-1 T. olive oil

-1/4 cup fresh parsley

-1 T. chopped rosemary

-1 t. dill weed

-salt and pepper

Directions: In medium sauce pan heat olive oil until warm, then saute' peppers, onions, mushrooms and garlic until fragrant. Remove from heat, and combine with potatoes and add herbs. Serve warm. 

*6 servings

A simple and fragrant side dish to any summer meal. Earthy mushrooms and potatoes mix mighty fine with the garlic and herbs. I always serve this warm, but it's fine cold as well. Enjoy!