It’s time! The time of year when I really get into the Spring and Summer foods and what could be more important than a good, basic potato salad? This is the salad that I grew up eating and that I made when we had the deli. I know everyone has their favorite that they could make in their sleep, one that they can make adjustments in quantities automatically for the number of people they need it to serve and this is mine. Continue reading
The grandmother of a close friend showed me how to make this potato salad many years ago. I never had a written recipe, until now. It was just one of those things you made by tasting as you went. Adjusting everything for the amount of salad you needed. But I felt it necessary to finally measure as I made it the other day, just so that I could share it on this blog.
Sage, rosemary and thyme are an unbeatable combination of flavors. I used chicken breasts with the skin and bones for this recipe. There’s a reason, I wanted the skin to hold my herbs and garlic in place and I wanted the chicken drippings to make a fantastic sauce. I also sliced a lemon and laid the slices on the breasts.