Memorial Day Is Right Around the Corner!
I hope all you mothers had a very Happy Mother's Day! I know I did, because I got to play with my brand new shiny Cuisinart Mixer! (see the previous post, thanks to my great kids!) Man, that thing is one powerful puppy! I had to keep it under control as I almost plastered the inside of the boat again, this time with Key Lime goo! Which, by the way, I'll be posting for the Tuesdays With Dorie bake-off.
Since my kids weren't here to enjoy the day with me, I decided to bake and cook while John gave the boat a much needed cleaning. The cockpit looked really bad! All winter long, we're shrink wrapped under a white plastic covering, and this has given us more space to use as our garage! Bad habit, because spring and summer soon follow and we have to take the "greenhouse" off and it's not a pretty sight underneath!
Salads, Salads and More Salads!
Anyway, I digress...I made the Florida Pie (aka Key Lime Pie) and Red Bliss Potato Salad (and I also had a Screwdriver, but hey, it's Mother's Day!)
It's salad season again! Potato Salad, Coleslaw, Pasta Salad, Ambrosia, BLT Salad, etc, etc. Today I made my Basic Red Bliss Potato Salad. I've been making this salad for as long as I can remember. It doesn't always come out the same way every time. I like to get creative with crumbled cooked bacon, kielbasa, grilled chicken and red peppers. Sometimes the fresh herbs change too. You can vary it any way you like to suit your mood! This salad is just in time for Memorial Day!
RED BLISS POTATO SALAD
- 8-10 red potatoes, skins left on and washed, cut in large cubes
- 1/2 cup onion, diced fine
- 2-3 Tbsp sweet green relish
- 1/2 cup mayonnaise, light or regular
- 1/2 tsp celery salt
- Fresh dill, as much as you like, minced
- 4 hard boiled eggs, peeled and sliced, optional
- Leftover grilled chicken, sliced or cubed, optional
- Tomato wedges, optional
- And anything else you'd like to add!
- Place potatoes in a large saucepan.
- Cover potatoes with room temperature water and bring them to a boil.
- On medium heat, cook until potatoes are not quite done. Cool one off and taste it. If it seems like it could use just a teeny bit more, take it off the heat and drain. The potatoes continue cooking for a few minutes longer while they're draining. Another way to tell if they're done is when the peels just start to pull away from the potatoes.
- Run cold water over the potatoes and drain. Set aside to cool.
- When the potatoes have cooled down, place in a large bowl and add onions and relish. Gently fold in the mayonnaise, celery salt and dill.
- Place in a pretty serving bowl and arrange the hard boiled eggs on top and garnish with a few sprigs of dill.
- Add optional ingredients and serve right away or refrigerate.
- Serves 4-6.