Skip to main content

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.

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.

    ReplyDelete
  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!

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

    ReplyDelete

Post a Comment

Thanks for sharing! I love comments!

Popular posts from this blog

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s