Making a simple potato salad

Steamed petite red potatoes sliced in half, drizzled with two tablespoon melted butter, and then garnished with freshly-picked chives from the backyard edible garden. A sprinkle of coarse sea salt and freshly-cracked peppercorns. That was the side dish for our steak dinner last night.

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We grow more than a hundred varieties of edible plants in our backyard garden. Please join us in our journey to grow organic, explore recipes and cooking ideas and live a simple and healthy lifestyle.

Los Angeles, CA
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