I thought it would be fitting, since it’s my birthday week and it’s almost Mother’s Day, to have my mom write a post for me. The two go hand in hand, since I’m the oldest, so my birth made her a mother.
See that photo? The frame is kinda dirty because it’s usually in the kitchen. I don’t mind. That’s why I didn’t clean it off for its photo shoot. That’s Mom and I at Niagara Falls. There are lots of photos of Mom and I that I love, but this is one of my favorites.
As I’ve gotten older, I’ve realized more and more how much I am like my mom (and my dad too). I think it’s a good thing. I appreciate the traits, values, and talents they’ve passed on to my brothers and I. My mom is a hardworking woman, but she can be so silly too. I love that. I love that I discovered a passion for cooking, as she did. Most of our Skype conversations include at least one discussion about a recipe, or what one of us had/is going to have (different time zones) for dinner. It’s a fun thing to share with her, even from far away.
Thanks, Mom, for years of home cooking, and for instilling in us your love for food! Happy Mother’s Day! I love you!!
Here’s Mom…
Hi, this is Rachel’s Mom, Susan Pries, posting a near-Mother’s day blog. One of my favourite (this is the Canadian spelling) comfort foods is potato salad, my recipe, of course. When I was in Kindergarten I often went to my Grandmother’s house for lunch after school. My favourite lunch was an egg salad sandwich. One day my Grandmother told me she was out of hardboiled eggs. I said that was OK, I really only liked the mayonnaise anyway. She couldn’t bring herself to making a mayonnaise sandwich, so I got mayonnaise and jam. Back to the potato salad. I never really liked potatoes a lot; it’s probably the mayonnaise that I like, but even I can’t serve myself a mayonnaise salad, so I add potatoes & hardboiled eggs. I probably have grown up a bit since those early days, and I do enjoy potatoes quite often now and don’t need nearly the same amount of mayo. Another thing about my potato salad is that I don’t usually add “crunchies” that is, raw onions or celery. When our children were much younger they didn’t like to eat vegetables (they’ve grown up too) so I left out the celery & onions (I’m not fond of raw onions in anything, so I was happy to oblige). So, here’s my recipe for potato salad (not very original) which I have been known to eat for breakfast (just think fried eggs and hash browns).
Happy Eating!
Ingredients
- 5 lb potatoes (or 1 medium potato per person)
- 6 large eggs
- Dressing: 1½ -2 cups Miracle Whip (or other Mayonnaise-type product) may use ½ sour cream
- ¾ tsp regular mustard
- 2 Tbl white vinegar
- 2 Tbl white sugar
- ¾ tsp salt (to taste)
- dash of paprika
- onion powder to taste
- garlic powder to taste
- 1 Tbl parsley
- For “crunchy" version, you may add: ¼ cup chopped green or white onions, ½ cup chopped celery.
- Rachel may wish to add: 5 or more slices of cooked, crumbled bacon
Instructions
- Steam potatoes until soft.
- Cover eggs with cold salted water; cover; bring to boil; turn off heat and let sit, covered for 15 minutes.
- When done cooking, cool potatoes & eggs (separately) under cold water.
- Combine dressing ingredients.
- Peel & dice the potatoes & eggs and add enough dressing (add a bit more if salad won't be served right away).
Notes
As with most of Rachel's recipes, all amounts are "to taste."
You may choose to leave the potatoes with skin-on. (But do peel the eggs).
Serve immediately at room temperature or chill and serve within a day or two.
This salad is especially good served with homemade hamburgers, on homemade buns, with chips and homemade salsa on the side.
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http://www.de-ma-cuisine.com/post-by-mom/
Happy Mother’s Day to all mothers, mother figures, and to all who have (or have had) mothers… And especially to my mom, who is certainly my favorite.
