Happy Memorial Day!!!

I’m so excited about sharing this recipe with you because I’m now a recipe tester for The Washington Post!!! I had an opportunity to attend the photo shoot and meet food photographer for The Post Deb Lindsey and chat with Deputy Food Editor Bonnie Benwick. It was heaven. Talking about food and watching Deb shoot my recipe was very motivating and made me realize that I have a lot more to learn about food photography. I would love to go to a photography workshop soon.

My first recipe is perfect for summer. It’s a simple, easy and fast potato salad recipe that’s perfect for bringing to a barbecue. This is a non-mayo, non-vinegar based recipe that retains its creamy texture from butter. I was a bit skeptical when I saw that butter was the binder, but the salad is surprisingly refreshing and light. Butter, lemon and garlic is a classic combo that’s typically used in fish or pasta recipes, and I would never think to use it for a potato salad, but it was a great recipe. The chili pepper also gave it a nice kick.

If you would like to see the article and try the recipe click here.

I can’t wait to test another recipe!!