Monday, May 31, 2010

Memorial Day 2010

I become so emotional when I think of Memorial Day and all it means to our country.  I fly my little flags I got when I attended Clinton's inauguration in Washington, DC and remember how bigger than life he looked to me when he walked down to Pennsylvania Avenue that first day of his presidency. I think of my brother and my Dad, both serving in wars to protect our freedom. And lastly I think of all the men and women around the country who are away from their loved ones today, for my benefit and yours. I'm proud to be an American.

Today is also the official start of the summer season around the country. Most people I know are boating, picnicking, golfing or doing some outdoor activity. Almost everyone is firing up the grill, cooking their first corn-on-the-cob and making their potato salad and baked beans. I even bought my season's first watermelon.

Here is my potato salad recipe.  I am not saying my potato salad recipe is the world's best. Everyone thinks their potato salad is the world's best. My hubby's family has an ongoing dispute about this very topic.  My sister, who doesn't cook much, even gets her feathers rankled when I say my potato salad is better than hers. Here's the thing, I don't have a recipe for my potato salad.  I can tell you what I put in it, and I can guess at proportions, but I can't give you exact measurements. I'll do my best. If you have anything to add, please leave me a comment.

Potato Salad
Serves 4; can be doubled or tripled
4 large potatos
7 large eggs
1/2 cup chopped onion
1/2 cup chopped celery
1/4 c. prepared Italian dressing
2 Tablespoons yellow mustard
3/4 cup mayonnaise
1/2 cup sour cream
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon celery salt
1 slice of cooked, crumbled bacon (Optional; this is a German tradition.)
1 Tablespoon of dill pickle juice (optional)
1/2 teaspoon of sugar (enhanced flavors)

Cook potatoes and eggs together, leaving skin on potato. Cool under cold water and peel both potatoes and eggs quickly.  I use ice in the water. Dice potatoes and toss with Italian dressing while you prepare and dice the eggs. Dice and add the onion and celery. Toss in the mixture.  Add the remaining ingredients and blend together. Smooth in a container, garnish with paprika or a sliced hard-boiled egg. Refrigerate, covered, allowing to sit 4 hours-to one day to develop flavors.

1 comment:

JeanneDolanMarkell said...

yum! I agree that the sour cream is a MUST ingredient in any potato salad worth its calories!! I first got that hint from the infamous "Charlie's Cafe Exceptionale" , old school restaurant in downtown Minneapolis. Nice tribute to the important holiday today, and to summer.