Potato Salad and Pass the Book

Hello, blog friends!

            ♥

So, a few weeks ago I was the lucky recipient of a round of "Pass the Book" from Beverly's blog {that originated from Sian's blog...}.

Yes, I'm a lucky girl, as this is my third win in the "Pass the Book" series! When it landed in my mailbox {beautifully wrapped by Beverly, I might add} I plopped myself down on the couch and started reading.

The last two books I'd received took a while for me to get through. There were tons of beautiful photos that I looked through over and over, and each of those books called for a bit more studying than this recent edition.

"A Homemade Life - stories and recipes from my kitchen table"
by Molly Wizenberg

What a pleasant surprise this book was! Molly Wizenberg has such a knack for telling stories about her recipes and the memories they conjure up for her. It's a fun and easy read, and within no time I was half way through the book and had a dozen sticky-notes tagging pages with recipes that I want to try. {You might want to check out Molly's blog where you can enjoy her lovely writing style, as well as the recipes she shares there.}

The very first recipe Molly shares in her book is her father's potato salad. Personally, I think that potato salad is one of those things that pretty much always tastes the same - no matter who makes it, wraps it up, and brings it to the family picnic. But when I read through Molly's version of the recipe I immediately wanted to give it a try.

The ingredients are basic, simple recipe fair, but the addition of fresh dill and some Ranch dressing caught my attention. This is the best potato salad Doug and I have ever had. Hands down.

There are many more recipes in "A Homemade Life" that I will try in the future, but for now, this book is up for grabs. If you'd like a chance to be the next on the list for passing, please leave a comment. I'll draw a name and Pass the Book on Sunday, July 17th.

You want this book!

Good luck!

:o)

Molly's recipe for "Burg's Potato Salad":

For the salad, prepare the following and allow to cool completely before adding the dressing:

1 3/4 pounds red waxy potatoes - cooked and cubed

4 large eggs - hard boiled and chopped

8 scallions (white and pale green parts only), thinly sliced

1/4 t. salt, plus more to taste

For the dressing, mix the following then toss with salad ingredients:

3/4 c. mayonnaise

4 tablespoons bottled Ranch dressing

2 tablespoons finely chopped fresh dill

1 to 2 teaspoons caraway seeds (optional) {I opted not to use caraway seeds...}

Cover and refrigerate overnight before serving.