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Little Starbursts Dishcloth

Hook size: 5.0 mm
Yarn: Worsted Weight Cotton
Gauge: Finished main body = approx. 18 cm x 18 cm

Abbreviations:
Ch: chain
Ss: slip stitch
Sc: single crochet
Dc: double crochet
YO: yarn over

Special Stitches:
Starburst: [Worked over 3 stitches] Draw up a loop in same stitch previously worked in. (Draw up a loop in next stitch) 2 times. YO and draw through all 4 loops on hook.

Main Body

To begin, ch 26.

Row 1: Sc in second ch from hook. Work starburst stitch. *Ch 1. Work starburst stitch.* repeat from * to * across. Sc in same ch.

Row 2-24: Ch 1. Turn. Sc in top of sc. Work starburst stitch. *Ch 1. Work starburst stitch.* repeat from * to * across. Sc in same sc.

Edging

Round 1: Ch 4 (counts as first dc and ch 1). Do not turn. Dc in same sc. Ch 1. *Skip next row. Dc in next row. Ch 1.* Repeat from * to * 10 times. Dc, ch 1, dc in first unused loop of foundation chain. Ch1. +Skip next stitch. Dc in next stitch. Ch 1.+ Repeat from + to + 10 times. Dc, ch 1, dc in last chain. Ch 1. Repeat from * to * 11 times. Dc, ch 1, dc in first sc. Ch 1. Repeat from + to + 11 times. Join with ss to top of first dc.

Round 2: Ch 1. +Sc in same dc. 3sc in next ch 1 space. Sc in next dc. Work starburst stitch. *Ch. 1. Work starburst stitch.* Repeat from * to * 11 times.+ Repeat from + to + around. Join with ss to first sc.

Round 3: Ch 1. +Sc in same stitch and in next sc. 3 sc in next sc. Sc in next 2 sc. Work starburst stitch. *Ch 1. Work starburst stitch.* Repeat from * to * 11 times.+ Repeat from + to + around. Join with ss to first sc. Finish off.

Honey Mustard Red Potato Salad
Total Time Prep: 20 min. Cook: 20 min. Makes 16 servings

Ingredients

3 pounds baby red potatoes, unpeeled
1/2 teaspoon sea salt
2 green onions
1 cup finely diced celery
1/2 cup diced red onion
1 medium carrot, grated

DRESSING:
1/4 cup red wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons minced fresh thyme
1 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
1/2 cup extra virgin olive oil

Directions

Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool.
Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended.
Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.

Greek Potato Salad
Prep Time: 15 mins Cook Time: 15 mins Cool Time: 5 mins Total Time: 35 mins Servings: 6

Ingredients

24 ounces unpeeled bite-sized potatoes
1 stalk celery, diagonally sliced
1/2 cup pitted and sliced Kalamata olives
1/2 cup diced red onions
1/3 cup roughly chopped fresh dill
1 (2 ounce) jar diced pimento, drained
1/2 cup olive oil
3 tablespoons freshly-squeezed lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
freshly ground black pepper to taste
1/2 cup roughly crumbled feta cheese, or to taste

Directions

Place potatoes in a large pot, and cover with salted water by about an inch. Bring water to a boil, and simmer just until fork tender, 15 to 20 minutes, depending on potato size.
Drain potatoes, cool just slightly, cut in half, and transfer to a large bowl. Add celery, olives, red onions, dill, and pimento, and stir until incorporated.
Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small bowl, and drizzle over the warm potato salad. Sprinkle feta on top, and gently toss. Serve warm, at room temperature, or chilled.