Seems like the cattle at my parents' ranch always needs attention during holidays...or maybe my mom and dad are just taking advantage of us being there to help. This year, we're spending Easter working cows and enjoying time together. We had our Easter dinner as a late lunch. The menu was baked ham, potato salad, and baked beans. I know that doesn't sound like too fancy of a holiday dinner, but these are things that can be made ahead of time, or put in the oven and left alone, while ranch chores get taken care of and Easter eggs get hunted. The potato salad is a new recipe and is so good that I could eat the dressing with a spoon. I'm not sure how much will actually get onto the potatoes. Mom found the recipe at HEB in the Cooking Connection and we modified it a little.
Lemon Dill Yogurt Potato Salad:
1/2 jar Roberts Reserve Lemon Dill Caper Dip
6 Med. golden potatoes
6 oz. Plain Greek Yogurt (original recipe calls for 12 oz. We thought that was too much.)
2 Tblsp. Agave Sweetner (original recipe calls for 3-5 Tblsp. Again, thought that was too much.)
3 stalks of celery chopped
1/2 bunch green onions chopped
We added four strips of bacon cooked crisp and crumbled.
In a large pot, boil the potatoes until a fork easily enters in 1/2 in. We peeled and cut ours before we boiled them. Drain and cool the potatoes and set aside. In a bowl, mix all the other ingredients and place in fridge. Lightly toss the potatoes and the dressing. You can serve it warm or chilled. We liked it better warm.
calves waiting for their turn
