perfect potato salad

My husband loves my potato salad…finally.  After years of trying to use my moms recipe…she has never written it down or measured ingredients.  I finally decided to try my hand at my own recipe.  My husband will send me sweet texts about my potato salad.  It makes me smile and beam with pride.

I bake the potatoes instead of boiling them because I don’t like how the potatoes are soggy after boiling.

I always mix the wet ingredients and seasonings together and then add the potatoes, celery, and red onion in.  After I mix all the ingredients together I sprinkle the top with sweet paprika and mix it in.


Leaca’s Potato Salad

4-5 large baked potatoes – diced
5 stalks of celery – diced
1 large red onion – diced

Dressing
1 cup mayonnaise
1/3 cup vinegar
2 tbsp mustard
1/4 cup pickle relish
2 tbsp garlic-crushed
1 full tbsp of dill
2 tbsp horseradish
1/4 tsp crushed red pepper
salt and pepper to taste

Mix the dressing ingredients together then add the potatoes, celery, and onions.  Refrigerate overnight.

tomato beet salad

I have been buying refrigerator beets.  They are prepared and ready to use and they freeze well. I have been trying new recipes with beets and tried to find a tomato beet recipe but could not find anything.  So, I came up with this recipe and I love it.

One of my favorite spice blends is Tuscan Sunset from Penzeys spices.

I add onions, garlic, olive oil, balsamic vinegar, basil, olive oil, salt, pepper, and Tuscan Sunset season blend.

Four small beets and a cup of grape tomatoes or a blend of small tomatoes.

Tomato Beet Salad
4 small beets
1 cup of small tomatoes
1 small red onion
1 tsp crushed garlic
1 tsp basil
1/2 cup balsamic vinegar
2 tbsp olive oil
1 tsp Tuscan Sunset season blend
salt and pepper to taste

Mix garlic, basil, vinegar, oil, seasoning, salt and pepper.  Add beets, tomatoes, and onion and then refrigerate.