Unlike my aversion to “stinky cole slaw” when I was a kid, I could eat my weight in a creamy homemade mustard potato salad! Boy oh boy! Ok, maybe not my weight, I actually ate like a bird and was skinny as a fishing pole!
Luckily, I finally filled out a bit more, but the “tomboy” in me still remains! I guess I’m just not the fussy, “pamper me – wine me dine me”, “attention grabber” type of person. 😉
I’ve always been happiest and in peace surrounded by nature wearing overalls or jeans, or even pj bottoms and a simple tee, with my hands in the warm earth, planting and harvesting vegetables, herbs and flowers.
The only sounds being the birds, and the leaves, whispering in the wind, and the hot summer sun on my shoulders.
Though my creative side likes to explore endless possibilities sometimes, my heart is always happily fulfilled with the simplest of pleasures, too.
And this, epitome of a summertime supper on a hot day, almost brought tears to my eyes after a nasty cold, WAY too long, winter!
Who doesn’t love the quintessential backyard barbecue complete with bbqed chicken, potato salad and baked beans?! Is there a warmer, kinder, summer breeze of a supper?! Not to me. This, simply, is the most fun if ever there was.
I have tried. Trust me. I have tried hard to tolerate store-bought potato salad. But no way, oh hellz no, just can’t do it. Ugh.
I wouldn’t pay to lick a truck tire that had a label on it that said, “Tastes Just Like Chocolate Donuts”, either.
Jus’ sayin’. 😉
Potato salad is just too easy to make not to. So put a blind-side on and skip right past the deli of your grocery store and just take a few minutes to make it yourself.
It will take you straight back in time when it was always made homemade and good cooks were judged by how they made this salad! When life was simple and some days, all you had to worry about was… how much to make…
Your life is what you make it. Make it a good one! 🙂 😉
OLD-FASHIONED MUSTARD POTATO SALAD
4-5 small russet potatoes (or 3 huge ones!), rinsed clean
2 hard-boiled eggs, peeled and chopped
2 cups mayo
1/2 cup finely chopped red onion
1 Tbl. regular prepared table mustard, I just use French’s
8-10 gherkin pickles, quartered lengthwise and sliced
1 1/2 Tbl. gherkin pickle juice from jar
1/2 tsp. salt to start with, *refresh with more the next day
1/4 tsp. course ground black pepper
1 large rib celery, sliced in half lengthwise and thinly sliced
paprika for garnish
In large pot of cold water, bring to boil the whole unpeeled potatoes until a knife runs through like butter. Drain and let cool.
While potatoes are cooling, in large bowl mix together the rest of the ingredients well *except the paprika.
Peel potatoes, cut into larger than bite-sized chunks, and stir in well. *Potatoes will break up a little and thicken the sauce nicely.
Chill. Taste before serving and add more salt. (*Potatoes and eggs are salt absorbers and more salt will be needed.) Spoon into pretty serving bowl and sprinkle top with paprika for garnish.
Tip: *Extra hard-boiled eggs also make a nice garnish in the center fanned, or around the edge of the bowl.