Today was one of those ‘you deserve a treat’ days for me; just got back from having a teeth cleaning and then faced grocery shopping…not very exciting BUT… Kroger’s is having a sale on raspberries! 6 oz. container for $1.00! I like lots of various fruits but I’ve got to say that raspberries are my all-time favorites. Lunch for me, today, consisted of 6 oz. of fresh raspberries, a large cup of (my favorite, too) Tim Horton’s coffee with double cream and a small bowl of homemade potato salad (the last of it…I figure: I made it, I deserve the last little bit! Good thinkin, eh?) I guess that would rank right up there with ‘Best Lunches Ever’ for me-a little sweet, a little coffee and a few carbs…works for me! (Yes, the raspberries might be a bit expensive at 6 oz. = $1.00 but I’m sure it’s much cheaper than their usual price, which I don’t even look at because it’s out of my range. This was a ‘bonus score’, in my book (kind of like buying a donut that you like and finding out it’s also on sale!). Anyway, made MY day for sure!
Just in case you might want to make a small batch of potato salad for yourself, I have just the recipe. Many, MANY years ago when I was first learning to cook (that would put it in the 70’s), I remember going to the library and checking out about 10-12 cookbooks, trying to find the perfect potato salad recipe. There were many good ones, but I wanted one that I, personally, would like. This one makes a rather small batch (in my estimation…I usually double or triple it as my family likes LOTS of potato salad and then more for the next few days leftovers). The recipe is written as I got it after combining the best qualities of many different recipes. I’d never heard of “French Dressing” as it is described here; I suppose you could substitute Italian Salad Dressing and get almost the same thing? Just a thought.
“Pammie’s Potato Salad”
3 large, or 5 small potatoes
4 hard boiled eggs, diced
1 small onion, diced
1/2 green pepper, diced
1 stalk celery, diced
2 small sweet pickles, diced
1 C. Miracle Whip salad dressing
“French Dressing” (recipe to follow)
salt, pepper, garlic powder to your taste
paprika for garnish
Peel and cut up potatoes into small pieces; cook until potato pieces are almost done-rinse and let set in cold water. (I usually change the water 2-3 times and add ice cubes to the last batch, just to make sure they are cold before continuing.) When potatoes are cold, mix up “French Dressing”:
1/4 C. vegetable oil
2 T. vinegar
Mix oil and vinegar, whisking greatly, and pour over potatoes immediately, stirring potatoes to coat entirely.
Cut up remaining vegetables and mix into potato/dressing until well mixed. Mix in spices and Miracle Whip to coat the entire batch. Smooth off top of salad and top with a light sprinkling of paprika (for color). Regrigerate at least 3 hours before serving. Serves 6.
Remember that this recipe is a compilation of a large batch of cookbooks, some French (hence the French dressing idea). I had a good time way back then, trying to find several recipes that would look like I was an accomplished cook when I was just ‘starting out’. I remember at that same time making fried chicken; actually, it was the BEST fried chicken I’ve ever made! Did I keep the recipe for that one? Nope…and I don’t know why, either! I think it was a lot of work and I didn’t like to have to fuss over frying things in oil at that time. I was in my early 20’s and working; I wanted to try to impress the older married women who would come to pot lucks with these wonderful recipes and act like it was ‘no big deal’ that they concocted something that tasted so good! Go figure! (Now I’m the ‘old married lady’…how funny!)
Hope you enjoy your day, whether it’s grey and rainy (like here) or sunny and warm. Each day is a blessing; remember to enjoy them!