Thayer in the Kitchen

2 hearts of romaine lettuce, thinly sliced into ribbons 1 cup thinly sliced celery 1/2 cup thinly sliced green onions 1/4 cup fresh chopped dill 1/4 cup fresh chopped mint 1 clove garlic, minced 1/4 cup lemon juice 1/4 cup olive oil 1/2 t. salt 1/4 t. pepper Combine vegetables in a large bowl. Whisk together dressing and drizzle over salad and toss. Adapted from Clean & Delicious  

  I was asked to bring potato salad to a Memorial Day barbecue cookout.  I have a number of potato salads that I like but I wanted to use one that called for dill and found this one on line. It sounded good and easy and had been well reviewed. I would definitely recommend it. Ingredients: 3# Yukon gold potatoes, peeled Kosher salt and Penzeys coarsely ground black pepper 2-3 stalks celery 1 cup mayonaise 1 small red onion, finely chopped (about 1/2 cup) 1/4 cup tightly packed chopped fresh dill 1-2 tablespoons vinegar 1/2 lemon, fresh for juice 1 tablespoon grainy or regular Dijon mustard Directions: Put the potatoes in a large pot and cover with about 1" of cold water. Leave the potatoes whole. Season with salt and cook the potatoes until they are tender when pierced with a fork--20-25 minutes.  Drain the potatoes and leave them in the pot until they are room temperature. Finely chop the celery and combine with the remaining ingredients in a bowl large enough to hold all...