Classic Red Skinned Potato Salad

Well its been a busy couple of weeks around here. We had little guy #3 break his arm monkeying around outside. That was the first broken bone ever. Considering we have 4 boys, I think that's pretty good. Hopefully we don't have any more of those….ever!

We also placed 2nd in guy #1's hockey tournament in Duluth, MN……Always a bridesmaid. Hopefully we can take home first in our upcoming tournament. Fingers crossed.

I love potatoes…..and I love dill. I made this summer classic red skinned potato salad a few days ago. It was so good I thought I'd share it with you all.

The bonus part is that I used baby potatoes that were prewashed. So this was easy peasy. No peeling!

Here's the recipe….

2 lbs of red baby potatoes 
2 sticks of celery
2 green onions
5 hard boiled eggs
1 3/4 cups mayonaise
1/4 cup sour cream
fresh dill to taste
salt and pepper

Cut prewashed potatoes in half 

Bring a large pot of water to a boil. Boil potatos until tender. Drain and cool potatoes in the refrigerator.

Chop celery, onions, cooled eggs, and dill.

Combine all ingredients into a large bowl and mix.

Cill for an hour before serving. Enjoy!

Roasted Vegetable and Grain Salad

Want to add a new salad to your lineup? Try this one. You can eat it cold or warmed up.

It's been busy around our house lately. With a family wedding this past weekend and my husband being in the wedding party there's been barely enough time to do anything around here. 

Dishes are in the sink, laundry is piled up, I can't see one single inch of flooring in our youngests' bedroom (he decided to dig through 4 piles of clean laundry, empty his entire toy box and scatter laundry and toys all over the room)

Awesome!

But, the good news is I made this salad a couple of days ago so I'd have something in the fridge to eat when I want to just grab something quick. 

Same with the kids. They've been eating like crazy and I wanted to have something ready and healthy on hand.

This salad is so good. I love roasted vegetables, so I paired it with some healthy grains to give this salad a hearty feel. 

Some of these vegetables didn't make it into the salad after I roasted them, I couldn't help myself.

Don't these grains just scream hearty and healthy? I love barley.

Here's the recipe….

Roasted Vegetable and Grain Salad

2 cups cooked barley
1 cup cooked quinoa
1 cup chopped cauliflower
1 cup chopped zuchini
1/2 an onion
1 bell pepper (any color)
4 tbsp olive oil
salt and pepper to taste

Italian Dressing

2/3 cup canola oil
1/4 cup white wine vinegar
1/2 tsp garlic powder
1/4 tsp thyme
1/2 tsp parsley
1/4 tsp basil
1 tsp oregano
1/2 tsp onion powder
1/4 tsp celery salt
1/2 tsp sugar
salt & pepper to taste

Preheat oven to 400 degrees F 

Cook your grains and set them aside. You'll need 2 cups of cooked barley and 1 cup of cooked quinoa.

Wash and chop your vegetables. Place them in a 9x13 baking dish and add the oilve oil, salt and pepper.

Bake until vegetables are tender and starting to brown.

While the vegetables are cooking, prepare the dressing by combining the dressing ingredients and whisking vigourously. 

Combine the cooled grains and vegetables and pour the dressing over it. Toss the mixture and place in the fridge.