Potato SaladPosted by in Food
I hope everyone had an enjoyable 4th of July! We spent it at the lake with my parents, where they have what they call the “Ring of Fire.” Everyone builds fires and lights flares and the lake is circled with red light. It’s beautiful. And of course there are lots of fireworks, shot off of people’s docks.
To celebrate, my mom baked lobster tails. She also made a Caesar salad and garlic herb bread. I made a vegetable dish (garlic scapes,
broccoli, zucchini, and corn) and potato salad. The potato salad is a family tradition – my grandmother made it for every summer family get together. It’s one of those dishes that has no recipe – you learn to make it by watching. This year I paid attention as I dumped and am able to share the recipe. It’s one of my favorite dishes in the whole world!
5 lbs white potatoes
5 stalks celery, diced
1 sweet white onion, diced
1 jar Miracle Whip Light
1/4 cup yellow mustard
5 hardboiled eggs, plus 1 reserved
1/4 cup chopped parsley, plus a few springs reserved
salt and pepper
Cut the potatoes into thirds and boil until tender. Let them cool then peel or cut the skins off. Cut into bite sized pieces and put in a big bowl. Add the celery, onion, Miracle Whip, parsley and salt and pepper. Chop the 5 eggs and add. Stir until mixed. Top with one hard boiled egg that has been quartered, the remaining parsley and sprinkle with paprika.
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