Mary and Rick Roberts

Happy Independence Day!

Written Dreams would like to wish everyone a safe and happy holiday!

While you’re watching the fireworks tonight, take a deep breath and feel all the emotions of the moment. Close your eyes and listen to the loud booms and zips. Feel the mosquitoes nipping at your skin. Open your eyes to see the bright reds, blues, and whites sparkling in the sky. Smell the savory burgers cooking on the grill mixed in with the sulfuric scent of gun powder, or taste that tangy potato salad.

So, the next time you’re writing a scene with fireworks in mind you’ll have all those senses and feelings at your fingertips. 🙂

 

Brenda’s Tangy Potato Salad

This is an old family recipe. Most potato salads use a yellow mustard. My family uses French Dressing for a sweeter, tangier salad.

INGREDIENTS:

3 lbs. Red Potatoes with peeling on, sliced after boil

4 Large Hard-Boiled Eggs, sliced

10 Radishes, sliced

2 Cucumbers, diced (I peel the cucumbers.)

1 Green Pepper, diced

1 bunch of Scallions/Green Onions, sliced

1-3 Tablespoons of French Dressing  (to taste)

1/2-3/4 cup of Mayonnaise (to taste)

salt and pepper (to taste)

 

DIRECTIONS:

Boil the potatoes until soft. I add a few shakes of salt and pepper to the water.

In the meantime, prepare the rest of the ingredients by washing the vegetables and slicing/dicing them. Place the sliced veggies in a large bowl.

When the potatoes are soft, slice and place in another large bowl to cool in fridge for 5-10 minutes.

While the potatoes cool, make the dressing. Combine mayo and French dressing together in a small bowl with salt and pepper. When you like the taste of the dressing, (some prefer less sweet to more sweet) combine with the bowl of cooled potatoes.

Add the bowl of diced/sliced veggies to the potato salad and stir until well combined. Place in the fridge until ready to serve.

Enjoy!