Today is my last Wednesday Unplugged before the State Fair…that means we are in the last days of summer!
QUOTE OF THE WEEK
“Let us be grateful to the people who make us happy; they are the charming gardners who make our souls blossom.” ~ Marcel Proust
RECIPE OF THE WEEK
This week’s recipe is one I have been throwing together for years and my family always asks for but I never had a recipe. When I think of it, it reminds me of my Grandmother. I remember asking her for her lefse recipe. She said she didn’t have one, just mixed and added ingredients until it felt right. This one I just mix together until it tastes right.
I grew up on a North Dakota potato farm. I remember visitors always raving about the potatoes and the wonderful black dirt but I could never figure out what all the fuss was about…we ate them every day, and wasn’t all dirt black? Now I realize that I grew up on some of the most fertile farmland in the world…the flat bottom of the former glacial Lake Agassiz…growing some of the best tasting potatoes in the world!
This recipe was developed to suit the tastes of my family, which doesn’t like ‘crunchy’ things in their potato salad and loves egg salad…it’s a blend of the two.
POTATO SALAD
5 pounds red potatoes, cooked and diced
1 dozen hard boiled eggs, cut into pieces (I use an egg slicer – first slice one way, then the other)
Combine the following (adjust to taste) and mix together with the potatoes and eggs.
- 1 1/4 cup Miracle Whip
- 1/3 cup sour cream
- 1/3 cup Hidden Valley ranch dressing
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 tablespoon Dijon mustard
