Confessions on Potato Salad

10844_tart_cranberry_pieI do not have a sophisticated palate; I’m far from a gourmand.  Both of my grandmothers were excellent cooks; they prepared rural, regional cuisines.  My paternal grandmother was the family legend of baking: pies, donuts, blueberry muffins, and cinnamon rolls were her forte.  I knew I’d never learn to make pie crust or breads like hers.

Thus, given my upbringing I never discovered delectable Italian dishes until I went to elementary school.  In fact, I have vivid memories of sitting next to a girl in the lunch room who was eating what appeared to be some variation of bread slathered with tomato sauce and meat.  “What is that?  It’s smells wonderful.”

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“You don’t know?  It’s pizza.  Want to try some?”

“Sure.  I’ll trade you one of my Mom’s chocolate chip cookies for it.”  My adoration of Italian food began.

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Then, horrors of horrors!  I was asked to bring potato salad to a party.  Me?  Every time I tried to make it, it was not edible.  I knew I couldn’t go to the deli and buy it, for those places are rife with creepy diseases.  The last thing I wanted was to be the cause of Montezuma’s revenge!

I fired up the computer and searched the net.  Finally, I found a recipe that even I might put in my mouth.  Of course, I made a “dry run” and served it to my kid.  Both she and I pronounced it the best we’d ever eaten! In case, you want to try my tweaked concoction:

  1. Peel, cube, and boil potatoes.  Remove and drain when still rather firm.  Drizzle one and one-half teaspoons of white vinegar over potatoes and let sit.
  2. Chop celery, one or to two green onions, and one hard-boiled egg.
  3. In mixing bowl, blend equal parts of Miracle Whip, Mayonnaise, with a squirt of mustard and celery salt or celery seed. (The combo of Miracle Whip and Mayo is key!)
  4. Toss and stir everything together and let stand in refrigerator for at least two hours.

Trust me.  It’s a winner!

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