Mom’s Potato Salad – Guest Post
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!!
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).
- 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
- 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).
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.
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.