Potato Salad

I can’t imagine a summer BBQ without potato salad. Most families have their own traditional recipe. The recipe I have is the one my Mom and Grandmother used, with a few personal tweaks. As a young girl I was a very fussy eater. I would never even taste the potato salad put on our picnic table. As an adult I can’t remember the first time I tasted potato salad, I just know that I love it now. My Mom’s recipe seems very simple and it is, but it is creamy and delicious. It’s the recipe that my brother Tommy really enjoys. He called me yesterday and asked me if I had our mom’s recipe. He then went on to tell me what he remembered. He had it really close. This is the recipe he is making for his 4th of July celebration with his family today. I’ve gone outside the box and added a few ingredients that I feel push it into comfort food heaven. I have shared my Mom’s recipe with you and also included my added ingredients if you would like to try my version. This is the potato salad I have posted here on my blog. I cut the size of the salad by half to feed my family today. I’m confident that you will love it either way.




Potato Salad

5 lbs. potatoes, I prefer red bliss

1 large onion, chopped, yellow or red

3-4 stalks celery, chopped

2 tablespoons vinegar

½-1 teaspoon milk, to thin

Kosher salt (to taste)

Lots of fresh cracked pepper

1 ½-2 cups mayonnaise

Garnish with sweet paprika and fresh chopped flat leaf parsley

Boil the potatoes till fork tender. Chop onion and celery. In a large bowl cut cooled potatoes ¼ inch thick slices or to the thickness you prefer. Add the chopped onion, chopped celery, vinegar, salt, pepper, milk and mayonnaise. Gently fold to combine the ingredients. Turn the mixture into a serve bowl. Garnish with paprika, and herb of your choice.

Ingredients I add to my potato salad along with the above recipe:

¾-1 cup sweet pickle relish

1/2  teaspoon celery seed

6 hard-boiled eggs, chopped

1 tablespoon Dijon mustard

1 tablespoon stone ground mustard


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Cobb Salad

Having surgery has proven to be very challenging in many ways. Even more challenging is keeping your weight in check during the recovery. Having one arm to work with for the last four weeks has not been fun. I have had to learn to use my left had to do many things, typing is one of them. But even though the processes take longer, I still feel I can accomplish things. I could never just sit still. I was walking for exercise during week two and now in week four trying to get dinner on the table for my husband. He tells me every day, “I’ll just eat a bowl of cereal”. That would never sit well with me. It is week four and my sling is now off. I still have many restrictions, but I have a small range of motion and can lift close to a pound with my repaired shoulder. I also have the will to do it! With the help of modern conveniences i.e. clean lettuce from a bag, canned beans a little tricky, boiled eggs, and fresh deli meats, one can do amazingly tasty things. The salad dressing is easily homemade. It is very forgiving on the waste to eat a salad like this for dinner. There’s many more veggies and meats that you could add to this salad. I’m looking for simple, healthy, and filling. After my surgery I gained about six pounds which the Physical therapist assured me was normal. I have lost 3.5 of those pounds and don’t see a problem dropping the rest. I am developing a true love of salads. I’m sure it will be a little while before I post again. Wishing you a happy day:)

Cobb salad

For the salad. Use romaine lettuce, chopped, fresh tomato, chopped, a hard boiled egg, cut in four, deli oven roasted turkey breast, rolled up and sliced into thick rounds, a good handful of garbanzo beans, and a sprinkling of feta cheese. I used champagne vinegar, Dijon mustard, salt and pepper to taste, and extra virgin olive oil for the dressing. It was effortless and just delicious.


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