Yummy Potato Salad

This is my go to recipe for potato salad. It tastes really good right away, but if you let it sit in the fridge over night, the potatoes soak up all of the flavour and get REALLY creamy and delicious.

Ingredients:
1.5 - 2 lbs baby potatoes, assorted colours
1/2 - 3/4 cup mayonaise (I'm not sure exactly how much, but it also depends on how you like it)
3 green onions, chopped
2 tsp dill
3 generous splashes rice wine vinegar
Juice from half a lemon

1. Bring potatoes to a boil over high heat then turn down to medium-low. Boil 15 minutes, or until fork tender
2. drain the potatoes and let sit until cool enough to handle
3. cut potatoes in half or into quarters, depending on how big the potato is
4. mix everything together in a bowl. Refrigerate for at least 2 hours.

Mongolian Beef

We made this recipe after finding it on someone's blog. It was pretty good, although I would advise against eating it with brown rice. Definitely eat it with white rice. Brown rice tastes horrible. Yuck.

I'm not going to write out the recipe because we completely stole it and made no alterations whatsoever. It would be unfair to even say our meal was inspired by someone else's recipe since we didn't change a single thing about the recipe (except using brown rice... we were out of white and several months ago I decided to try brown rice and it was awful and vowed never to use it again... until this day and it was a mistake. In fact, when I get home, I am going to throw out the remaining brown rice).

So here is a link to the recipe. They even took better pictures of the meal.

Enjoy!