I decided to make potato salad. Mom made hers with Miracle Whip, boiled eggs, and pickle relish. I perused several cookbooks and found too many ideas, as usual. I thought a vinaigrette would be nice for a change. Most of these are for warm potato salads but, “what the hey”, I’d try it for a cold dish. The following is a conglomeration from various recipe books, none more than another.
6 medium potatoes, approximately 2 1/2 – 3 inches in diameter
3 stalks celery, chopped
2 radishes, sliced
1 green onion, chopped using both white and green parts
1/4 cup olive oil
1/4 cup cider vinegar
1 Tablespoon Dijon mustard
salt and pepper, to taste
I scrubbed the potatoes and put the whole potatoes with the skins in a pot to boil expecting this would prevent me from overcooking them. It did. When done (I did not time this–just stuck a fork through the center) chop into inch or so pieces. Place in bowl with the chopped celery and green onion. Mix the dressing, pour over, and stir. Done!
This was not a hit. Hubby said “it’s okay” but did not like it that much.
So I repaired the remainder by adding:
2 more sliced radishes
2 more sliced green onions, white and green parts
1/2 cup mayonnaise
This repaired version was much more enjoyable. Lesson learned: Hubby likes creamy potato salad.
A week or so ago Hubby was planning to make his mom’s potato salad but found he only had potatoes from the ingredient list. So now I decide to make potato salad and look into the Soulard Market cookbook and find Bevo German Potato alad. Well, I am not cooking 5 pounds of potatoes and really do not want 1 1/2 cups of sugar either. I am adding green beans, just for fun. Here is my version of Green and White Potato Salad!
(I am slicing all of the vegetables with my handy-dandy Rapid Prep Mandoline from Pampered Chef. I try to support my daughter’s business efforts. I like slicing and chopping by hand but this is a cool tool.)
about 3 pounds of potatoes, sliced and cooked
1 medium white onion, sliced thin
1 green bell pepper, sliced thin
1-2 cups frozen green beans, throw in the pot with the potatoes when the potatoes are almost cooked
3 ribs of celery, sliced thin
handful of fresh parsley, my herb garden is not exactly flourishing but hasn’t died!
handful of bacon, fried, and made into bits
1/2 cup sugar
1/2 cup cider vinegar
1/2 cup water
salt and pepper to taste
I have not cooked potatoes for ages so am not exactly sure how long to cook nor when they are actually done. I buy bacon ends and pieces so that is what I used. Be sure to save the drippings.
Slice all the vegetables except the green beans. Put the sugar, cider, water and bacon drippings into a small sauce pan, whisk, and boil. The original recipe called for flour and reducing this to the consistency of a white sauce. I did not do this. I just boiled it for about 5 minutes.
Put all vegetable in bowl. Toss with the salad dressing. I sliced the potatoes too thin so have a little bit of mush when tossing. But the dressing tastes yummy!
We are having this with barbecued ribs. Happy Father’s Day to all fathers and father-like figures.
We all have memories of food from our past and there are foods that bring back memories for us. I thought I would take the time to write about some of these.
The picture above is the pot that I used bringing up my kids to make their supper of macaroni and cheese. I would use Kraft Macaroni and Cheese from the box. There were often different shapes of the pasta available. This brought tears to my eyes when I saw that my daughter posted that picture and commented on her Facebook page when she used it to make mac and cheese for granddaughter. My son reminded us that dinosaurs were the premium shape. Dinosaurs were all the rage for my son at a certain age. I even have dinosaur cookie cutters! His favorite dinosaur was the Ankylosaurus. Can you name the dinosaurs below?
“If cows could, they’d give Milnot”. This is the ad for Milnot which is a “nondairy” filled milk product. It was shelf stable and used primarily for cooking and baking. Mom had this as a pantry staple as well. It was probably less expensive than brand name evaporated milk. Milnot would be whipped for “whipped cream” mostly on top of Jell-O for special occasions. Put the mixer beaters and a metal bowl in the freezer in advance. It was also a key ingredient in fudge which would be cooked up in the fudge pot. Now my daughter has the fudge pot AKA the Macaroni and Cheese pot.
I have written some posts on the recipes from my childhood including Best Ever Chocolate Cake, No Bake Chocolate Cookies (in This is Childhood), Missouri Mix, and Candied Orange Peels. And since I have my mom’s recipe notebooks, I probably make a lot of the things she did. I believe my sister has a better handle on what came out of mom’s kitchen since she got to spend more time with her. In high school the grades went on split shifts so I was in school from early in the mornings to noon-ish. Then I babysat in the evenings. My sister had the mornings home with mom and went to school in the afternoon to early evening. Poor mom, she had four kids in four different schools one year!
Growing up, our household used oleomargarine and not butter. When my younger sister was in High School and I had gone away to college, our parents located a farm nearby where they could purchase raw milk. So they bought the milk, skimmed off the cream and Mom made butter. Butter to me had a sour smell and taste. Now, of course, it tastes wonderful, but at first, not so much. I remember bringing frozen homemade butter back with me my junior and senior years at Baylor because I was living in apartments. Later as an adult when I learned that I had high cholesterol there were new products out on the market designed to reduce bad cholesterol, i.e., Smart Balance; spreads made of olive oil, flax seed, and the like. My household prefers real butter but I admit that we did frequently use “butter like substances” as they come in spreadable forms and with the idea that they are heart healthy. They are handy to take on camping trips as well. Another “fun fact” is that cookie dough made solely with butter will crack when sliced frozen. Cookie dough made with Crisco slices neatly right out of the freezer. Mom always had the store brand of “Crisco” to use for baking and frying as well. She fried chicken, beef liver, and steak!
Mom’s potato salad: she used pickle relish instead of pickles
And now for Miracle Whip. This is a salad dressing that is making a comeback in the grocery market. We did not use mayonnaise growing up, it was always and only Miracle Whip. This would be spread on bread for sandwiches, dolloped on our lettuce wedges, and as a key ingredient in egg salad and potato salad. Miracle Whip was less expensive than mayonnaise and this is probably why it was a staple in our house. Mom grew up in the Great Depression and was very conscious of costs.
This was also used to make mayonnaise chocolate cake. This cake recipe was developed during the WW2 when eggs and oil were scarce as they went to the war effort. Mom made this cake once in a while. I have made it with Real Mayonnaise as well but it is nothing to write home about, nor was it part of the standard dessert cooking in our home.
I remember Mom trying to get us to eat our Cream of Wheat for breakfast by promising a treat afterwards. The treat I remember was green grapes, but she would not tell us what it was before we finished breakfast. I did not like Cream of Wheat. Come to think of it, I don’t think I got to eat any of those grapes! I was stubborn and wouldn’t eat the hot cereal. Now I love oatmeal; I haven’t really had cream of wheat anytime lately.
“If cows could, they’d give Milnot”. This is the ad for Milnot which is a “nondairy” filled milk product. It was shelf stable and used primarily for cooking and baking. Mom had this as a pantry staple as well. It was probably less expensive than brand name evaporated milk. Milnot would be whipped for “whipped cream” mostly on top of Jell-O for special occasions. Put the mixer beaters and a metal bowl in the freezer in advance. It was also a key ingredient in fudge which would be cooked up in the fudge pot. Now my daughter has the fudge pot AKA the Macaroni and Cheese pot.
This was also used to make mayonnaise chocolate cake. This cake recipe was developed during the WW2 when eggs and oil were scarce as they went to the war effort. Mom made this cake once in a while. I have made it with Real Mayonnaise as well but it is nothing to write home about, nor was it part of the standard dessert cooking in our home.
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