Eat potato & macaroni salad all summer and prevent skin cancer.

Oh no, it’s that time of year again.
What time?
Time to slather on the sunscreen to prevent the Sun’s harmful rays from causing damage.

Well, there are a number of people who refuse to wear sunscreen and would rather
eat and drink their sunscreen.

Eat and drink sunscreen?
Yes, and if you go back and look at some of our past articles, we tell you about some
foods that work like sunscreen to protect your skin from the sun’s harmful rays.

But today, we’re sharing with you the herb secret that also works like sunscreen.
The herb: Dill.
That’s right, added to certain dishes like steamed carrots to give it a brightly colored
and earthy flavor, it can also enhance the flavor of a certain Summer favorite.
What is it?
Potato Salad! Adding dill to this dish, not only gives it a different and unique flavor, it’ll
also help you and your loved ones ward off damage from the Sun.

How, you ask?
Dill contains quercetin, a nutrient that protects skin against UV damage and
inhibits the breakdown of collagen.
So, if you plan on making the summer favorite-potato or macaroni salad for
the next 4 months, allow us to share a dill flavored potato salad recipe with you.

The recipe: Creamy Dill Potato Salad!
Ingredients:
1 1/2 lbs. of baby potatoes (red or yellow)
1 lemon
2 Tbs. of Mayonnaise
1 Tbs. of Oil
1 Tbs. of Dijon Mustard
1 clove of garlic
1 1/2 tsp. of red wine vinegar
1/4 cup of minced scallion
1/4 cup of fresh minced dill
To make:
In a large pot, cover potatoes with enough cold water to cover
by an inch, cook over high heat and bring to a boil. Reduce the heat
to medium; cook until potatoes are tender, 15 to 20 mins. Drain; let
cool until just warm; cut into quarters. Transfer to a bowl.
One tip: Adding the other ingredients to the potatoes while they’re
warm allows them to absorb tanginess of the vinaigrette.
The second part of this recipe…
Grate some of the lemon peel into a bowl along with 2 Tbs. of lemon juice.
Stir in the Mayo, mustard, red vinegar and a little salt and pepper. Pour it
over the warm potatoes, leave alone for 5 to 10 mins. After that, stir in scallion
and dill. Serve immediately or chill overnight and serve the next day.
Calories per serving: 150, Carbs-22g. Prot-2g.

Sources:
* A Taste of Home Magazine
* AllRecipes.com
* First For Women Magazine-JUne 2023 Issue

Please make sure you share this article (and recipe) with loved ones
who enjoy favorite side dishes like potato and macaroni salad this time of year.
Share it over at Facebook, Meta, Instagram, Pinterest, Reddit, Snapchat, Tik-Tok
and Twitter.

And one last suggestion: If you want more of the foods and beverages that’ll help you
ward off the Sun’s harmful rays, head to Amazon.com and type The Supermarket Rxs
To Sun-Proof Your Skin in the search bar. Subtitle: Eat and Drink Your Sunscreen!
Download a copy for yourself and a loved one. Price is equivalent to 2 packs of gums
or 2 candy bars.

Thank You!