Sunday, March 3, 2013

Beet and Potato Salad
Recipe from New York Times

Yesterday was 80 degrees––warm enough to make you long for summer...and ribs and potato salad and eating outdoors. That's just what we did. This amazing Beet Potato Salad uses yogurt instead of mayo. The Best-Ever Barbecued Ribs not only lived up to their name, but were ridiculously easy to make.

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