Red Potato Salad with Dill and Tarragon

Red Potato Salad with Dill and Tarragon 

Ingredients:

1 1/2 pounds red potatoes, skin on, diced into 1 inch cubes

1/4 cup mayonnaise

1 teaspoon dried dill

1 teaspoon dried tarragon

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

1/2 teaspoon kosher salt

1 tablespoon dijon mustard

2 teaspoons sherry vinegar


Directions:

Place potatoes in a large pot of liberally salted water (I used 2 tablespoons). Bring to a boil. Reduce heat to medium and cook until potatoes are fork tender. Transfer to a colander and drain. Allow to cool.

While potatoes are cooking whisk together remaining ingredients. Stir in cooled potatoes. Cover and refrigerate for at least 1 hour. Serve.

Creamy Bacon, Tomato & Avocado Pasta Salad

Creamy Bacon, Tomato & Avocado Pasta Salad

Ingredients:

6 slices bacon, chopped into one inch pieces

1/2 pound dried rotini pasta

1/2 cup mayonnaise

juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

1 teaspoon dried dill

1 cup halved cherry tomatoes

1 avocado pitted and sliced


Directions:

Cook bacon until crisp. Transfer to a paper towel lined plate.

Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.

While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.

Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.