Sunday, October 6, 2013

Retroblogging Recipes: Potato Salad (Sunday)

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.

Recipe in Raw form
And then baking.

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.

Put in 1 stalk celery – chopped fine. 
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.
Take to the picnic.
Share.

Clockwise: pesto tortellini salad: marinated dill cucumber and onion salad; THE potato salad; Thai peanut butter sesame pasta salad


Not shown: Lemon bars and chocolate brownies

Also not shown: The WHOLE GANG!


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