During the summers, when I was a young girl, were included lots of family barbeques. My dad loved having a barbeque. It was my job to gather the dried twigs to help start the fire. This was before the gas grill was invented. I still don’t use a gas grill. There is just something much more enjoyable about a real barbeque. To me, it is not the same to roast marshmallows on a gas grill. Sure, it takes time to start an “old fashioned" barbeque, but it is worth the time. You get to sit and watch the embers as the fire dwindles and roast some marshmallows with your family. Time is what the Lord gave us; it is how well it is used that makes our memories.
It was also my job to put together the potato salad. My mom never made potato salad with mayonnaise. It always had olive oil and lemon or just olive oil and the seasonings. I do think that making salads this way is both healthy and great for dipping the bread in the dressing. This is what this salad reminds me of only this one is heated on the stove to let the potatoes get a bit golden.
8-10 red potatoes
½ cup of fresh Italian parsley – chopped
4 cloves of garlic – chopped
1 medium onion - sliced
Juice of 1 lemon – plus the zest
¼ tsp. red pepper flakes
¼ tsp. black pepper
¼ tsp. garlic powder
¼ tsp. salt
1 slice of lemon
2 tablespoons of olive oil
Olive oil for drizzling
Boil the potatoes until fork tender; drain and quarter.
Heat a large frying pan with a drizzle of olive oil, about 2 tablespoons. Add the onions, garlic and sauté until the onions are clear.
Add the quartered potatoes and parsley. In a small bowl combine the lemon juice, zest, seasonings and olive oil. Add this to the pan and continue to sauté until a little golden color is achieved on the potatoes.
Enjoy with Love,