Tuesday, March 25, 2008

ONE POTATO, 2 POTATO, 3 POTATO.... 4

There are lots of good reasons to be the "Big Kahuna of the Kitchen" and I had a real epiphany Easter Sunday. You see, my guys aren't much into potato salad (I put big green olives in mine...Thanks Mom!) and scalloped potatoes just go so well with ham that I threw caution to the wind and dared the kitchen police when I decided to make 2 potato dishes for our little Easter soiree. "I'll have the potatoes with a side of potatoes, please." So when it's your kitchen, your groceries and your time, forget the rules and make family favorites even if you do end up with a table of taters. I threw in some fresh asparagus for good measure and some yeast rolls to round out the carbo count. All in all, we were asleep by 3 p.m. and once again, another happy, loving and well fed holiday at the Schmidt House! (Yes, I know how that sounds.)
Below is a recipe for Big Mom's Potato Salad. This is the one I grew up with and nobody makes it like Mom does. My brother Allan (Rilying) and I fight over the leftovers to this day. Next year I'll hide his walker and have the upper hand!!! Ha!

BIG MOM"S POTATO SALAD
(Marge Rilying Pearce)

6-8 medium size Russet potatoes peeled & cubed in 1/2 in. pieces
Enough COLD Water to cover potatoes by an inch
3/4 cup t0 1 Cup Mayonnaise
2-4 TBS Yellow Mustard (Regular ole Hot Dog mustard)
4 TBS Sweet Pickle Relish
3/4 Cup Sliced green olives with Pimientos (See Note)
1 TBS Celery seed
2 teaspoons Sea Salt
Gr. Blk Pepper to taste ( about 1/2 teaspoon)
2 Hard Boiled Eggs, chopped

Put cubed potatoes in cold, salted water and bring to boil . Cook potatoes till just fork tender. Do Not Overcook. Drain potatoes into collander and sprinkle with celery seed. Place potatoes in fridge (or freezer to quickly cool) and cool completely before mixing with wet ingredients. In a separate bowl mix Mayo, mustard, pickle relish and olives. If you like your Potato Salad more or less Mustard-y adjust to taste. Add chopped eggs, ground black pepper and mix together. Add cooled potatoes to wet ingredients and gently fold to mix, careful to not mush up the potatoes. Optional: Garnish with small sprinkle of Paprika and fresh parsley. Enjoy and hide a bowl for later. You'll be glad you did!
NOTE: I use the big Queen Olives and slice them kinda thick. I like to be able to tell I've got an olive in my mouth.
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