Romance Writers Weekly


Hey, there. How is your Tuesday going? Hope reading our hop makes it better! So thanks for joining us. We do appreciate you!

Here is this week’s challenge:

It’s time for a recipe swap! Now the days are warming up, share your favourite springtime recipe.

I guess I could say just a cold glass of Pinot Grigio…but that might be cheating. So, one of the other recipes that brings spring to mind is my potato salad. It reminds me of picnics and the warm summer to come and it never lasts very long in my house.

There is one thing to know about how I cook – I cook like I write – so I’m a pantser. So it’s all about how it tastes and how it looks, rather than exact measurements. So sample as you go.

Leslie’s Potato Salad

One mesh or plastic bag of small Yukon gold potatoes or any small potatoes (red ones work, too)

3- hard boiled eggs

A celery bunch, tough outer stalks removed, chopped (about 1/2-3/4 cup)

3-green onions – just the green part, chopped (optional)

A bunch of cilantro or parsley, chopped (about ¼ cup)

½ small package of bacon bits (or more to taste)

Mayonnaise (about a cup)

Spicy mustard (a squirt or two – to taste)

Salt and pepper

In a medium pot, boil the eggs for 15 minutes. Rinse in cold water and refrigerate. In another pot, boil the potatoes until tender, but not mushy (about 20-30 minutes). Drain and place into a bowl and refrigerate. (It should take 5 or 6 hours for eggs and potatoes to get cold), so I boil the eggs and the potatoes in the morning when making the potato salad for dinner).

When you’re ready to make the salad, peel the eggs and chop them. No need to peel the potatoes, but cut them into bite-size pieces. Place eggs and potatoes in a large bowl. Add the celery, onions, cilantro/parsley and bacon bits. Mix up all ingredients. Salt and pepper to taste.

In a separate bowl, mix mayonnaise with mustard. Add to salad slowly and toss a little at a time, so you don’t have too much dressing. If it appears dry, mix in a little more mayonnaise. Refrigerate until ready to serve.

For best results, serve with a glass of Pinot Grigio. Enjoy!

Now let’s hop over to the fantastic Jenna Da Sie and read her favorite recipe…


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