The swimming pool days are upon us. Does anything cut through the heat like a jump in the pool? It's time to throw some food on the grill and eat outside in our bathing suits.
This week we made Martha'sAll-American Potato Salad
We learned a couple of things from Martha's All-American Potato Salad recipe. One was to boil the potatoes with their skins on in a large pot of water. When we peeled the still-hot potatoes they had a nice texture and flavor and had not absorbed too much water. Martha tosses the warm diced potatoes with cider vinegar.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
The second salad, the Grilled-Corn and Tomato Salad, provided a lot of bang for the buck - easy to throw together but big on flavor. You take three ears of corn and remove the husks. Then, heat a grill to high, place corn on grill until lightly browned and charred. (You could also do this in the oven by placing the corn under the broiler and making sure to turn occasionally).