Although I’ve been waiting with anticipation for the weather to warm up, I can’t believe how quickly the change came about. A couple of weeks ago I was still wearing a light coat in the morning, now- it’s too hot. The only unpleasant aspect of the recent humid weather, rain showers and thunderstorms are predicted for almost every day. How do you plan your afternoons or weekends?
Needless to say, the humidity really is not fun for cooking. Quick, low-key dinners are more on the top of our list over the hot, large one’s. So yes, another salad. I’m trying to spruce up our meal plans, but I think there are days that we don’t have the energy to do much cooking. I’m hoping with the longer days we’ll get some more energy for it.
Potato Salad with Spanish Flare
Adapted from: Easy Vegetarian
1 lb small red potatoes
2 large tomatoes, chopped
3 roasted red bell peppers, chopped
1/2 red onion, chopped
3 garlic cloves, chopped
4 tbsp olive oil
2 tbsp red wine vinegar
1/4 cup parsley, chopped
1 tsp salt
1 tsp pepper
Bring a pot filled with water to a boil. Add the potatoes, reduce the heat and simmer for 15-20 minutes. Check to make sure the potatoes are tender before taking them out of the water. Pour cold water over the cooked potatoes. Once they have cooled, cut into quarters.
Meanwhile, add the rest of the ingredients in a large bowl. Mix well and then add the potatoes. Serve hot or at room temperature.
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