Hey folks! Blessings on this Sunday! ⭐️
Happy Father’s Day y’all!
I hope everyone is enjoying their day!
Last night we had a very tasty bite…Steak and Potato Salad!
My Pa and I were playing video games, as usssh, and I went to take a bath. Flash forward two hours, and delicious steaks awaited me. ‘tater salad fixin’s were prepared and served to me on a platter.
I’ll be posting the recipe down below—good tater salad has PICKLE JUICE. Fyi
If you can’t handle that, turn back now, or forever hold your peace folks! 😝
We aren’t doing much here today folks; eating leftover potato salad, playing video games, and maybe, MAYBE making a pie. 🥧
Flash forward to 5pm, my pa stuck a roast in the oven—we will see how it turns out!
We will probably end the day with a pie, ice cream, and video games + a roast.
Well, that’s all folks!
Daniel out! 🦋
Ingredients:
- 2 pounds of potatoes (Yukon Gold or red potatoes work well)
- 1 cup of mayonnaise
- 1 tablespoon of yellow mustard
- 5 tablespoons of PICKLE JUICE.
- 2 celery stalks, diced
- 1 small red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- Fresh parsley for garnish (optional)
Instructions:
- Prepare the Potatoes:
- Peel (if desired) and cut the potatoes into bite-sized chunks.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes. Do not overcook.
- Drain the potatoes and let them cool.
- Prepare the Dressing:
- In a large bowl, mix the mayonnaise, yellow mustard, and apple cider vinegar until well combined.
- Combine Ingredients:
- Add the cooled potatoes, diced celery, chopped red onion, and chopped hard-boiled eggs to the bowl with the dressing.
- Gently toss everything together until the potatoes are well coated with the dressing.
- Season with salt and black pepper to taste.
- Chill and Serve:
- Cover the potato salad and refrigerate for at least an hour to let the flavors meld.
- Garnish with fresh parsley before serving, if desired.
About the Author:
Daniel is a 29-year-old, and self-proclaimed traveler, energy-worker, caregiver, activist, and long-time foodie. He enjoys spending time in nature, going for long road-trips, meditating, and spending time with his friends and family.
He finds purpose through his day-job as a caregiver—and is in the process of completing an Associate Degree in Human Services. While concurrently enrolled in classes, and caregiving, Daniel is working towards opening a Non-Profit Charity: Love Gives—whose mission statement is: “Love In Action”, aimed at providing Direct-Cash Payments to those In-Crisis (ie. unhoused, hungry, veterans, recovering-individuals, abuse-survivors). If you are interested in working with, or making a donation, please email: love.gives@outlook.com and find them on
Facebook: https://www.facebook.com/profile.php?id=61555725945452
Daniel Eats 