Sunday, May 30, 2010
Thank You and Picnic Potato Salad
To my dad, my uncles, my brothers and my oldest bouncing baby boy (son):
Thank you for your service; yesterday, today and tomorrow.
Happy Memorial Day.
Please remember to thank a vet for all of the freedoms we enjoy.
"All gave some, some gave all"
Picnic Potato Salad: serves 6 to 8
Everyone has a family recipe for potato salad, there are as many recipes as there are mamas.
I humbly, submit my family's favorite:
8 medium sized potatoes, scrubbed, pricked with a fork and boiled in salted water until easily pierced with a thin knife. Cool.
4 stalks celery, diced
3 hard boiled eggs, diced
1/4 cup fresh parsley, minced
1/4 cup fresh rosemary, minced
1/2 cup Parmesan cheese, finely grated (this is your secret ingredient)
1 cup mayonnaise (I like Hellman's)
1 tablespoon white vinegar
1/2 cup sour cream
Salt to taste
Cube your cooked potatoes (leave the skin on) and place in the biggest bowl you have.
Add the celery, eggs, parsley, rosemary and cheese. Gently toss to combine.
Add the mayonnaise, vinegar and sour cream. Taste. Salt if necessary.
Cover and chill completely. The safest way to serve the potato salad is to place the bowl in another, larger bowl that contains ice.
Do you have a family recipe for potato salad?
A Cook's Notes: If you don't have or don't like rosemary, try fresh thyme or dill. Paprika sprinkles are optional!