June Recipes

Potato Salad

Ingredients:

• 3 lb red potatoes, all similar in size
• Salt and black pepper to taste
• 2 stalks celery, chopped
• 1/4 cup chopped pickles (preferably gherkins or cornichons)
• 1 small red onion, chopped
• 2 Tbsp Dijon mustard
• 1/2 cup mayonnaise
• 2 Tbsp white wine vinegar
• 3 hard-boiled eggs, chopped
• Smoked paprika (optional)
• Radishes (for garnishment if desired)

Place the potatoes in a large pot and fill with enough cold water to easily cover.


Season the water with 1 teaspoon salt and bring to a boil.


Cook the potatoes until tender all the way through (The tip of a paring knife inserted into a potato will meet little resistance). Drain.

When cool enough to handle, chop the potatoes into 3/4" pieces.


Place in a large bowl and add the celery, pickles, onion, mustard, mayonnaise, vinegar, and eggs. Toss to coat.


Season with salt and pepper and sprinkle with the paprika and radishes (if using)

Greek Yogurt Parfait

Ingredients:

• 2 cups honey vanilla Greek yogurt
• 2 cups strawberries chopped
• 2 cups blueberries
• 2 cups almond granola

Rinse and pat dry the blueberries and strawberries.


Cut the strawberries into pieces.

Layer yogurt, strawberries, blueberries, and granola in a glass cup or mason jar.


You can layer as much of each ingredient as you please.


Typically, 1/4 cup Greek yogurt, 1/4 cup strawberries, 1/4 cup blueberries, 1/4 cup granola.


Let the kids make their own!