5/10/10

Potato Salad

Happy Monday!
It looks like it's going to be a chilly, wet one for us. 
I hope everyone had a wonderful Mother's Day. Mine was really nice! Larry smoked some baby back ribs for our lunch. They were out-of-this world delicious! He is the best! I am so blessed to be married to this wonderful man, with whom I share two terrific kids. 
They all made me feel extra special yesterday! Thanks, Guys! Momma loves you!

Smoked Baby Back Ribs, Iron Skillet Baked Bean, 
Potato Salad and Drop Biscuits with Herbed Butter

I also baked a Fresh Apple Cake using 
Wayne and Barbara's recipe.
It is super moist and delicious! 
Do yourself a favor and bake this cake soon!

See why I am always needing to lose weight?!
I asked for a pair of those newfangled walking/toning shoes for Mother's Day. My sweet family obliged. I wonder how many miles I will have to walk in my new shoes to work off all the calories on these plates?! Oh well, it was delicious, and Mondays are for starting over, right?
  
Most Southerners love potato salad. Some folks are fairly picky about it. Others, like me, never met a bowl of potato salad they didn’t like.
Textures of potato salad vary greatly down here, too. Some folks make it almost as smooth as mashed potatoes. Others prepare it fairly chunky. I like it somewhere in between the two extremes.
Another oddity about the South and potato salad is that some folks like it served warm. This is also true of banana pudding, by the way. I like potato salad warm or cold, although I do usually pop mine into the fridge. Okay, so in all honesty, this is after having spooned a small portion of the warm concoction into a dish and devouring it!
This simple recipe for potato salad is one of my favorites. It is an especially good choice for those who don’t care for boiled eggs or pickles in their potato salad.
As you can see, we could talk about potato salad and its varied ingredients for days!
Many blessings and best wishes for a great week!

Potato Salad

Potato Salad

Use your food processor for mincing veggies. You want them that finely chopped.

2 ½ pounds potatoes, peeled, cubed and cooked until just fork-tender
1 medium green pepper, minced and drained
½ of a large white onion, minced
1 (2-ounce) jar pimentos, drained
mayonnaise (I use Hellman’s.)
prepared yellow mustard (I use French’s.)
paprika

Drain potatoes and gently add the remaining ingredients to taste.
Spoon into a serving bowl and sprinkle with paprika.

3 comments:

  1. I'm with you on the potato salad (warm or cold). In recent years, I no longer eat cold banana pudding. I take mine freshly prepared. Barbara Anne has a microwave recipe, and unless she's fixin' for a crowd, there's not much in the way of leftovers to refrigerate.

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  2. Ok, Wayne, you know I've got to ask for Barbara's microwave banana pudding recipe. If she doesn't mind sharing it, I'd love to have it! Best wishes for a great week to you guys!

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  3. Sure thing...I'll email it to you.

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Thanks for sharing! I love comments!