Thursday, April 22, 2010

A simple spring meal

The Menu
Grilled Chicken Tenders
Potato Salad
French Style Green Beans

Potato Salad

5-6 Russet potatoes peeled and boiled (but not overcooked)
1 rib of celery, diced
2 hard-boiled eggs
2 Tablespoons mayonnaise
1 1/2 Tablespoons yellow mustard

Mix all ingredients together, and sprinkle with paprika when done. You can substitute pickles for the celery and/or add red onion. If it seems dry, add more mayo and mustard. It should have a faint yellow color when you are finished.

No comments: