The summer got away from me, so I didn't have a chance to post updates about all of my activities. One weekend in mid-July, I packed WAY too many bags for an overnight trip to stay with Christine and hang out for a concert/picnic reunion at Caramoor. I spend most of one Friday and Saturday making four kinds of salads and two kinds of desserts for the trip.In JULY.
Needless to day, even with air conditioning, it got a bit steamy in the Attic. You would think that making salads wouldn't make one uncomfortably sticky, but boiling water for potatoes, pasta, and eggs makes it HHH: hazy, hot, and humid.
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| Recipe in Raw form |
Oh well...
It was totally worth it. I didn't have to cook for the rest of the week. And there were leftovers for other people. LOTS of other people. At multiple organizations.
And, more importantly, I finally got to try out my great-uncle's potato salad recipe from the family cook book.
TILLERY'S POTATO SALAD
Cook 5 to 6 potatoes in boiling, salted water, til tender when pierced.
Boil 4 to 5 boiled eggs in salted water.
Chop cooled potatoes in large bowl.
Add chopped,
boiled eggs.
Added a small yellow onion - chopped fine.
Add pickle relish
to taste (about ½ cup).
Add Miracle Whip to taste (about ½ to 1 cup). [I used a flavored MW product, I think the dijon mustard one.]
1 tsp
mustard.[skipped]
Added salt and pepper to taste.
Chilled so the flavors could meld.
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Clockwise: pesto tortellini salad: marinated dill cucumber and onion salad; THE potato salad; Thai peanut butter sesame pasta saladNot shown: Lemon bars and chocolate brownies
Also not shown: The WHOLE GANG!
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