Sunday dinner: Grilled rib-eyes, creamy potato salad, butter lettuce and arugula salad with gorgonzola and tomato
Everyone raved about the potato salad. What makes it so good? Using a scant cup of dill pickle (sour pickle) relish instead of chopped dill pickles and 5 diced hard-boiled eggs per 3 pounds of assorted new potatoes (red, purple, white, and Yukon golds). It was even better the second day.