Very, very good potato salad

Everyone has to have a favorite potato salad recipe.  As for me, I am always game to try something new.  Our daughter makes fantastic potato salad and we do request it often when we visit.

But, I have found a recipe for potato salad that is rated by us among the top!  I found "browneyedbaker" and her website and this recipe told me I had to try it.  We loved it and will be making it often. 

Best Ever Potato Salad
courtesy of Brown Eyed Baker

Yield:  6-8 servings

4 cups cubed red potatoes
10 slices bacon, cut in 1 inch pieces
3/4 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons sugar
1 teaspoon salt
4 hard-boiled eggs, chopped
1 stalk celery, diced
1 small onion, diced
1/2 medium green pepper, chopped

Boil potatoes until they are fork tender.  Drain and set aside.  (I did not use the red potatoes this time as I had Yukon gold potatoes to use.)

Meanwhile, cook the bacon in a skillet over medium-low heat until crisp.  Remove the bacon and brain on a paper towel lined plate.  Pour off all but 2 tablespoons of the bacon drippings.

Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.

In a large bowl, combine the potatoes, eggs, celery, onion and green pepper.  Pour the dressing over the ingredients and gently stir to evenly coat.  Stir in the bacon.

Cover and refrigerate for at least 3 hours before serving.

Happy Easter to all!

A blessed Easter to all!  It has been a beautiful day so far.  We so enjoy the church we attend when we are in Florida.  It is large....something like 9000 to 10,000 members.  Therefore, the choir and orchestra and local talent is over the top.  I just love that. 

In contrast, the church we attend while we summer in Montana is very, very small.  Maybe 30 show up on a Sunday morning.  We are at 7000 feet altitude over-looking the mountains and all the beauty of God's world.  It is over the top also.

Easter has changed for me a lot since I was a child.  It was always a family event with church together and a large dinner and then the Easter egg hunt for all the children.  The Trout and I are always alone now, the children living in different states.  They have their own traditions to establish and carry on. 

So this year, no beautiful dyed eggs and not even a piece of chocolate within the walls of this home.  But, we did have a beautiful dinner.  Our outdoor temperature is in the mid-80's, sunny.  Over the top!!

Grilled butterflied leg of lamb, grilled  asparagus and wild rice.  No dessert.  It was a very lovely dinner embraced with a bottle of  Chateau la Couspaude 2001, Grand Cru from France. 

We eat lamb often because we like it so well.  I have a grilled leg of lamb recipe where the lamb is marinated in yogurt.  This time I tried a recipe I found on a German cooking newsletter.   I changed it a little bit, but the meat was very, very tender and tasty.

Lammbraten

Grilled Leg of Lamb

1- 3 lb. leg of lamb

2 lemons

5 springs of rosemary

1 onion, diced

12 cloves of garlic, minced

salt and pepper

A small amount of olive oil to help the marinade cover the lamb

Cut the lemons in half and squeeze the juice into a plastic Ziploc bag.  Cut one of the lemons into pieces and add to the bag.  Slide the rosemary off of the springs and add to the juice.

Butterfly the leg of lamb by cutting around the bone and then flattening the piece of meat until it is quite uniform in thickness.

Marinate overnight.  We grilled on a gas grill though had thought about using the charcoal grill also.  Flip it after one side has crusted nicely.  Temperature at 140 degrees is medium rare and can cook longer to your desire.  Let the meat rest before serving.  

Our beautiful sky

It is 8 p.m. Tuesday evening, Central Florida.  This is the Eastern sky.  I just had to share.