Valerie Comer's Honey-Mustard Potato Salad

Valerie Comer’s life on a small farm in western Canada provides the seed for stories of contemporary inspirational romance. Like many of her characters, Valerie and her family grow much of their own food and are active in the local foods movement as well as their creation-care-centric church. She only hopes her creations enjoy their happily ever afters as much as she does hers, shared with her husband, adult kids, and adorable granddaughters.

Valerie writes Farm Lit where food meets faith, injecting experience laced with humor into her stories. Wild Mint Tea is the second book in her Farm Fresh Romance series. Learn more about Valerie and her books at http://valeriecomer.com.

Valerie's latest book release: Wild Mint Tea 

She’s rooted deep. He flies free.

Local-foods chef Claire Halford envisions turning Green Acres Farm into an event destination. Weddings prove trickier than she imagined when the first one comes with a ruggedly handsome brother-of-the-bride, who has everything but a fixed address. Oh, and faith in God.

Noel Kenzie loves the freedom his reforestation company affords him. Why worry about deep stuff like God and commitment when he’s in his prime? Except there’s a woman who might make it worth giving up his wings…and digging in some roots. If he dares. 

Here's a special book drawing going on now if you'd like to participate.

Goodreads Book Giveaway

Wild Mint Tea

by Valerie Comer

Giveaway ends March 17, 2014.
See the giveaway details at Goodreads.

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Valerie's recipe for Honey-Mustard Potato Salad

This recipe is so delicious you won't be surprised to find out my newest novel's heroine is a chef. What may surprise you is it isn't her recipe, but the hero's. He surprised her with a picnic…and this unique take on potato salad was only part of it!

2 pounds cooked baby red potatoes, cut into thin slices
1 medium yam, peeled, chunked, cooked
3 eggs, hardboiled, peeled, cut into chunks
1 green onion, chopped
1 cup chopped fennel (the part that looks like celery)
1/4 cup chopped fennel fronds (the part that looks like dill)
1/2 cup honey-mustard dressing, or to taste (see below)
salt and pepper to taste

Honey-Mustard Dressing

1/2 cup mayonnaise
1/2 tablespoon honey
1 tablespoon prepared mustard