In a regular event of the summer season, rarely get past the 4th of July without making up a batch of homemade potato salad. I use my grandmother’s recipe —— chilled potatoes and hard-boiled eggs, a small amount of diced Visalia onion, dollops of mayo and mustard, and salt and pepper. I’ve never known the amounts, so I play that by ear. It sounds simple but it is well beyond delicious; the only potato salad that I truly love. This year, it was present for our 4th of July celebration.
That could only signal one thing: macaroni salad was next.
My version is a variation of this Pioneer Woman recipe. Mine includes green onion, fresh red pepper, diced carrots, and black olives.
I use the PW dressing, sans pickle juice and with a bit less sugar.
I let it set in the fridge for a few hours and then we gobble it up.
Summer tastes delicious!
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