How about these apples...I mean potatoes...

Most of the nation has been under a heat wave. Michigan is no different. 90 degrees plus weather every day and NO rain in sight. Walking on grass is like walking on a bed of pickers. Even with A/C, I am trying not to heat up the kitchen unless absolutely necessary. I've been preparing simple Blimpy Girl summer dishes that don't require the oven. This was my mid-afternoon snack today. It's a garden fresh potato salad.

I've posted the recipe below should you want to whip up a batch for yourself. EZ to do and most of the ingredients can be found in your garden or fridge. If you don't have all the ingredients, improvise.

Garden Fresh Tater' Salad (Makes about 6 servings)

9 Yukon Gold potatoes
1/2 cup of:
chopped celery
diced tomatoes
chopped red and yellow pepper (combined)
chopped sweet onion
diced cucumber
frozen baby peas (thawed)
diced baby carrots (about 4-6 carrots, thawed and diced)

All the different colors give this dish an awesome eye appeal when served.

OK, cook up those taters (peel and cube before cooking) just until soften. Drain, but don't rinse. Once cooled, add all the diced/cubed/sliced/chopped veggies listed.

Add the dressing (I like to mix into ingredients with hands so that the taters don't get smushed.

1/4 cup low fat or no fat mayo
1/4 cup low fat or no fat sour cream
1 tablespoon mustard
1 tablespoon relish (the sweet kind)
Salt to taste

I like to put my tater salad in the fridge for a couple of hours before serving. Totally up to you. Add some garden sliced tomatoes and you are good to go. A full cup of this garden goodness is about 100 calories. Hmmm... you could add a grilled chicken breast and still be under 300 calories. You can even reserve some of the tater dressing for dipping the grilled chicken.