Traditional Potato Salad


potato salad

When summertime is almost upon us I always think back to the dinners my mom would put on the table when I was a child.  We ate out of the garden almost every night .  Sliced tomatoes or green fried, stuffed peppers, zucchini, squash, green onions, corn-on-the cob, cucumber-onion salad and my mom’s wonderful potato salad. There were always boiled potatoes cooling on the counter and along side were a couple of hard boiled eggs.  My mom didn’t have a recipe for her potato salad. She would make a mixture of the yokes, yellow mustard, mayonnaise, salt, pepper and a touch of sugar. She would stir in her diced potatoes, chopped onion and celery. Whola!! Potato Salad.  I came up with this recipe in hopes it would be similar. I think it’s a close second!  
This salad is a favorite with my families-on-the-go. Fried chicken, potato salad, cucumber onion salad and brownies for dessert! 

Serve this at you next picnic, gathering or better yet, just a regular weekday dinner! It does have mayonnaise, so be sure to keep it cool. I think it always tastes better the next day. 
Hope you enjoy and Happy cooking,
Vonnie

 

IINGREDIENTS:

 

2 pounds potatoes (I use redskin potatoes)
1/4 tsp. salt
1 1/4 cup mayonnaise
2 TBSP. yellow mustard
1/2-1 tsp. salt (I like a little more salt so I use closer to 1 tsp.)
1/4 tsp. black pepper
1 cup celery, finely chopped
1 small onion, finely chopped
1/2 cup sweet pickles, finely chopped plus about 1 TBSP. of the pickle juice ( Use Famous Dave’s Signature Spicy Pickle Chips if you can find them) or 1/2 cup sweet or dill pickle relish
1-2 hard boiled eggs, yokes set aside and whites finely chopped ( I only use 1 hard boiled egg but my mom always used 2)

DIRECTIONS:
In a medium pan place the potatoes, 1/4 tsp. salt, and 2 large eggs. Add enough cold water to cover. Bring to a boil; reduce heat. Simmer and cover loosely with pan lid for 20- 25 minutes or until potaotes are fork tender. Remove eggs first and then drain potatoes. (You can run a little cool water on the potatoes and eggs if you want. Set eggs and potatoes on countertop and let cool.(Just like Nancy!) When everything is cool and you are ready to assemble the salad, use a large bowl and combine, egg yoke/s, mayonnaise, mustard, salt and pepper. Stir in celery, onion, pickle, pickle juice, and egg white/s. Add diced potatoes and toss gently. Cover and chill for at least a few hours before serving.

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Zucchini Boats with Bulgur


Everyone knows how much I love to read and try the recipes from Rufus’ Food and Spirits Guide. This sounds like the perfect summertime Meatless Monday meal!

Rufus' Food and Spirits Guide

Longer boats are coming to win us Longer boats are coming to win us

This is a fun and simple grain stuffing that works well for eggplant as well. I like a 50/50 mix of the grains but for those who want a little less bite then do 3/4 bulgur.

Romano can always be grated on top before and after baking for those who want a little bit of cheese.

Stuffed Zucchini

  • 2 large zucchini
  • 1/2 cup bulgur wheat
  • 1/2 cup cracked wheat
  • 2 cloves garlic minced
  • 1/2 stick cinnamon
  • 2 cups chicken stock
  • 1 cup sliced mushrooms
  • 2 tbsp chopped fresh sage
  • 3 tbsp olive oil

In a three-quart sauce pan heat a tablespoon of olive oil and saute garlic and cinnamon stick over medium until fragrant, about two minutes. Add grains and quickly toast then add stock, bring to a boil and then cover and turn heat to low. Stir occasionally until all liquid is…

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