Potato Salad

Since I am not a huge fan of mayonaise on potato salad, I decided to make a version without mayo.  Not only is it healthier, but it can be served warm and doesn't need to be refrigerated so it's great for picnics and barbecues.  It has so much flavor and is very easy to make.

Ingredients:
2 pounds thin skinned potatoes (yukon gold, purple peruvian, or new potatoes)
1/2 red onion
1 garlic clove
3 tablespoons fresh dill
3 tablespoons fresh parsley
1 tablespoon dijion mustard
1/2 cup olive oil
1/4 cup red wine vinegar
salt
pepper

Directions:
Chop the potatoes into about  1 1/2- 2 inch cubes.  Add potatoes to a pot with the garlic clove and fill with water 1 inch above the potatoes.  Put pot on stove and turn the gas on high.  Once the water comes up to a boil salt the water and continue cooking.  Total cooking time should be 20-25 minutes or until fork comes out without any resistance. 

In a large bowl, whisk the mustard and red wine vinegar together until they combine.  Then slowly whisk in the olive oil. 

Slice the red onion very thinnly and add to the mustard, vinegar, and oil vinegarette.  Chop the dill and parsley and reserve to the side. 

Once potatoes are fork tender, drain them and remove the garlic clove and add them to the mixture.  Stir gently and add in the parsley and dill.  Season with salt and pepper to taste.  Serve warm or chill and enjoy!

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Roasted Corn and Bacon Guacamole

This is an easy and delicious dip and great for parties.  I got the idea from Chili's, but changed it a little by adding bacon.

Ingredients:
2 Hass avocados
2 slices of bacon, sliced
1 cup corn kernels
1 garlic clove, chopped finely
2 tablespoons red onion, finely chopped
juice from 1 lime
1/4 tsp cayenne pepper
1 tsp salt
1 tablespoon hot sauce (optional)
Tortilla chips for dipping

Directions:
Heat a small saute pan and add the bacon.  Cook the bacon until it begins to turn brown.  Then add the corn kernels and the garlic clove that has been chopped finely.  Saute these together until the corn begins to turn brown.  This will take about 5 minutes.  Add the cayenne pepper and continue to cook for 1-2 minutes. 

While that is sauteing, squeeze the lemon juice into the bottom of a medium bowl.  Take the skins off of the avocados and remove the pit and put into the bowl.  Add the hot sauce and the salt.  Mash everything together untilt the avocado is smooth and creamy. 

Stir in the red onion and the corn mixture.  Stir these together until combined.  Serve with tortilla chips and enjoy!

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