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July 11, 2017
This salad has DINNER written all over it! The leftovers will be perfect for lunch tomorrow.
Cut the potatoes in half. In a large saucepan, using a steamer basket over about ½” water, cover tightly and heat to boiling; reduce heat.
Steam 15-18 minutes or until fork tender; cool to room temperature. In large bowl, mix all of the dressing ingredients with whisk until well blended; set aside.
Add potatoes and remaining salad ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours.
Sprinkle with the cheese just before serving.
July 27, 2017
July 26, 2017
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