July 4th...Independence Day! What comes to mind when you think of this holiday? Is it the many men who have fought and died for our freedom? Is it the document which sets forth our country's beliefs and values? Is it the celebrations, picnics, fireworks and get-togethers with family and friends to celebrate who we are as a Nation? For the past few years, our family has celebrated this holiday at a BBQ with the McN's. Each year, I have been asked to bring the dessert. I always make a horrendous mess in the kitchen and it never turns out the way I want it to. Usually, I end up finding frosting on the ceiling, floor, and walls and find myself desperately wishing to be liberated from the task of cleaning up the mess. This year, I was asked to bring my tater salad. I must admit, it is a collage of recipes, with the original from my sister-in-law. However, her recipe called for an entire quart of mayo! Yikes! So, I tweaked it a bit to use less mayo by adding vinegar and olive oil to the hot potatoes after draining.
Potato Salad
5 pound bag of red potatoes, cut into 1 inch cubes
10 hard boiled eggs, peeled and diced
4 stalks celery, diced
1 cup finely minced red onion
1/4 cup pickle relish
1 Tablespoon celery seed
2 Tablespoons sugar
1 cup mayo
2 Tbs. prepared yellow mustard
3 Tbs. olive oil
1 Tbs cider vinegar
Salt and freshly ground pepper to taste
paprika sprinkled on for garnish
Method:
1. Cook the potatoes in boiling salted water until crisp-tender, about 20-30 minutes.
2. Drain the potatoes and lightly toss with olive oil and cider vinegar.
3. While still warm, stir in the rest of the ingredients.
4. Add salt and pepper to taste.
5. Chill and serve.
Watermelon Mojitos
Bacardi Mojito Mix*
Watermelon juice
Club soda
Place 3-5 ice cubes in glass
Fill 1/4 of glass with watermelon juice
Fill 1/4 of glass with club soda
Add Mojito mix to top.
Garnish with lime slices and watermelon cubes.
*We really prefer home-made mojitos, but these are a lot less work.
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