A Spring Soirée

There are as many social occasions and parties in the spring as there are flowers blooming in the South. Easter, the RBC Heritage, school graduations and Mother’s Day are just a few reasons we gather to celebrate. The weather is generally stunning, and every day is perfect for an outdoor soirée. Chef Lynn Michelle and Cassandra Shultz pulled some of their favorite seasonal dishes to inspire your next gathering. Most of the dishware featured can be found at Cassandra’s Kitchen in the Bluffton Promenade.

Vegetarian Potato Salad Egg Boats

By Chef Lynn Michelle

8 Russet Potatoes, peeled and cut into large, bitesize pieces

¾ cup mayonnaise

1½ cups celery, finely chopped

1/3 cup apple cider vinegar

1½ teaspoon salt

1 teaspoon black pepper

2 teaspoons sugar (optional)

1/3 cup green pepper, finely chopped

1/3 cup sweet onion, finely chopped

¾ cup carrots, shredded

2 scallions, finely sliced

12 boiled eggs, peeled and cut in half (remove yolks for salad and reserve whites for egg boats) invite you to try some of their favorite springtime recipes for your next occasion.

Spring