Have you had a phobia about making home-made potato
salad? Do you dutifully get that junk
from the store deli that looks like they made it an hour ago but was actually
scooped out of a huge cardboard container and made about 6 months ago in a
mystery factory in Cleveland?
Did you
know you can make enough potato salad to feed your entire family for about 50
cents and after you taste it you’ll know why I call the store stuff garbage?
Here’s what you do. Peel 1, 2, 3 or more potatoes depending on the size of your crowd. Cut them into about 1” cubes and boil for about 15 minutes (they’re done when you can stick a fork into a cube and it slides in easily). Crumble a hard-boiled egg or two or three (let’s say one egg for each potato). Mix in about a teaspoon of fresh finely-cut dill, and about 2 tablespoons of mayo (regular, light, no-fat) per potato.
Now comes the fun part. Experiment!
About 3 finely chopped green (or black) olives per potato. Or (and) about 1/4 finely chopped stalk of
celery. Or (and) about 1/4 finely
chopped crispy kosher dill pickle per potato.
Or (and) a slice of finely chopped bacon per potato. Or (and) about ¼ finely chopped green, red or
yellow bell pepper per potato. Or (and) one finely chopped mild jalapeno pepper
per potato. For variety, add a little
mustard, and/or horseradish or even a little Tabasco.
Enjoy, and when you see that artfully sculpted mound of store potato salad, walk on by. It will be there tomorrow and it will still look the same!
Thought for the day:
“I was thinking about how people seem to read the bible a lot more as they get older, and then it dawned on me—they’re cramming for their final exam.”
― George Carlin
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