It is a beautiful Autumn day here today. The trees are just starting to turn colors and the air is just the right temperature.
We went for a walk with the dog, who ran around so much that he seemed to be going in ten directions at once. Now he is sleeping off his hike.
It’s supposed to rain tomorrow and turn colder. So we were making the best of the day. Digging potatoes and putting them in our make shift root cellar. We have a large plastic bin almost all buried in the shed. After we fill it with potatoes we put the lid on and cover it over with bails of hay.
I just love garden fresh potatoes. Nothing like the store bought. Same with carrots and other veggies. Nothing beats that fresh garden taste. Too bad you can’t get that taste all year round living here. But I wouldn’t give up Autumn or Winter for anything.
I’ll be making a batch of potato salad tonight from the little new potatoes that are bite sized bits of goodness and I’ll be enjoying every bite. With skins so thin and fresh that you don’t need to peel them.
I’m a pinch cook. I don’t generally use recipes. I just grab a pinch of this and a dab of that so I can’t give you a recipe like you’d find in a book. But I can tell you what I put into it.
Sweet Honey-Mustard Potato Salad
Red Potatoes - garden fresh, cooked and cooled, cut into bite sized pieces (Any other potato will do, but the look of the red skins, green beans and yellow sauce looks festive.)
Green Beans - cut into inch pieces, lightly boiled to a bright green, but still crisp then quick cooled (I’ve used frozen green beans in a pinch.)
Mayonnaise of your choice
Sweet Onion - minced fine, onion powder will do in a pinch.
Salt - I use sea salt but any type of salt is fine.
I go with 2 / 3 potato to 1 / 3 green beans. I mix it all to taste and serve it as a side dish to franks and beans or burgers and fresh corn on the cob.