With warmer seasonal weather comes the need to alter meal-preparation patterns to reflect the different types of food-sets that appear more appropriate to the season and prevailing temperatures.  Yesterday turned out, like the days previous to it, warm and sunny.  So I thought: why not a potato salad for dinner?  And then proceeded to prepare it.

I used Yukon Gold potatoes and hard-cooked two eggs alongside the potatoes, slipping them into the pot when the potatoes were almost done.  The cooled potatoes were cubed, fresh parsley, chopped celery and green onions were tossed in with the potatoes, and then the dressing prepared.  A touch of sugar, salt and plenty of pepper, white balsamic vinegar, olive oil and mayonnaise went into the dressing.

A dollop of that dressing was used when I scooped out the yolks from the halved cooked eggs, and Tumeric was added to the dressing as well, at that point, but only to mix up the yolks which were then spooned back into the egg-white shells for devilled eggs.

A can of Sockeye salmon was forked over with a slight bit of dressing.  And then the salmon was spooned into the centre of the prepared potato salad which itself was placed in a large salad serving bowl that had been lined with shredded Romaine lettuce leaves.  Around it I placed sliced cocktail tomatoes, and finally the eggs.

Dinner was prepared!  Covered with Saran wrap and placed into the refrigerator to be removed just before serving.  Fresh blueberries served on plain yogurt completed the meal; refreshing and nutritious.  Just what was needed after an afternoon of gardening...