Streetglamour Style

SHOP: Be-Pretty Summer Boho Dresses

The Brooklyn Museum

Potato Salad

Creamy and Tangy!
I served this salad in tandem with my Roasted Pork Loin for the Fourth of July Celebration Dinner! Simple but tasty!

You'll need:

½ kilo medium potatoes
1 T olive oil
3 T light mayonnaise
2 T cane vinegar
1 tsp prepared mustard
¼ tsp thyme
½ of small red onion,chopped
¼ cup green peas
1.  Peel and quarter the potatoes.  Boil until tender but not mushy. Cool for awhile.
2.  Boil the peas until soft.  Cool.
3.  In a bowl, mix together until smooth the olive oil, light mayonnaise, cane vinegar,prepared mustard, and thyme.
4.  In another bowl, mix together the potatoes, peas and onion.  Pour the mayo dressing. Mix until potatoes are covered with dressing.


South Korea: CAFE DIOR

SHOP: Summer Straw Bags