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BCPL June A Book & A Recipe

The 4th of July is almost here! And we can't wait for the cookouts!

We can't wait to dig into a great book and a delicious dish. We're sharing the recipe this June for Bolivian Potato Salad from Isis Crawford's cozy mystery A Catered Fourth of July. Check out our latest dinner and a book idea perfect for the festivities...


5 large potatoes

8 carrots

½ pound fresh peas, shelled

4-5 eggs

½ cup fresh parsley


Salt and pepper, to taste


1. Peel the potatoes and boil until done, then dice.

2. Repeat with carrots (peel) and peas (shell). Strain peas once boiled.

3. Hard boil the eggs. Allow to cool and then dice.

4. Finely chop the parsley.

5. Once everything is cool, mix all ingredients and add enough mayonnaise to bind.

6. Season with salt and pepper to taste.

7. Serve and enjoy!

Wasn't that simple? Want to try the ebook? It's simple to borrow too!

Be sure to share if you try this receipe out! We'd love to hear from you in the comments, on our social media pages, or even in person - with a sample maybe?

As always, images and info are courtesy of other web pages like WV Reads, Google, author web pages and more.

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