January 21st, 2015
I love to ride my mountain bike. About once a week during the summer months, I go on a 12-mile bike ride into Provo Canyon. For the first six miles, it’s a workout—riding up a slight incline most of the way with a few small hills thrown in for good measure. But the six-mile ride back home is more like an E-ticket ride at Disneyland. My best friend says nothing is perfect, but I think this bike ride is about as close to perfection as you can get—as far as bike rides go. The trail starts at the edge of my neighborhood, goes along the Provo River and through the woods—and there are gorgeous views of the Rocky Mountains all around it.
And when I get to the top, my reward is Bridal Veil Falls—a beautiful 600-foot waterfall.
It’s a great way to have some fun in the summer. And speaking of summer, if your family likes to barbecue or go on picnics, this Red Potato Salad makes a great side dish. It has sour cream in addition to mayonnaise, and it’s one of the best potato salads I’ve had. To make it, you’ll need red potatoes, hard-boiled eggs, celery, green onions, mayonnaise, sour cream, pickle relish, vinegar, salt and pepper. Start by cooking the eggs to hard-boiled stage. Meanwhile, clean and quarter the potatoes, but do not peel them.
Boil the potatoes until tender and then chop into smaller pieces.
Chop the eggs, celery, and green onions.
Combine all ingredients and refrigerate until ready to serve.
Recipe Slightly Adapted by Winner Dinners/Origin Unknown
Serves about 10
2 pounds red potatoes
4 hard-boiled eggs, chopped
1 cup sliced celery, chopped
4 green onions, chopped
1 cup Best Foods mayonnaise
1/2 cup sour cream
1/4 cup sweet pickle relish
2 tablespoons vinegar
1-1/2 teaspoons salt
1/4 teaspoon pepper
Cook the eggs to hard-boiled stage. Meanwhile, clean and quarter the potatoes, but do not peel them. Boil the potatoes until tender and then chop into smaller pieces. Chop the eggs, celery, and green onions. Combine all ingredients and refrigerate.