Cooking on the Fourth
Posted
Fri, 07/04/03
Typically, Wilbert and I remain home during major holidays. The 4th of July is no exception. I'm just short of being a hermit, and if wasn't forced from necessity to go to the store once in awhile, I'd never leave the house. As what happens when two people are married, one's habits sometimes rub off onto the other, creating two hermits instead of one. Wilbert used to love shopping and still does to some extent, and going to movies. While he still shops, he hasn't been to a movie since we married in 2002 although I have encouraged him to do so – on his own, of course.
All of that aside, we spent the holiday at home, again firing up our Hibachi to bring on the dinner meal. We've tried chicken and steak, but today opted for simple hamburgers. Wednesday morning I extracted myself from the house and went to a small Russian market less than a mile away, purchasing two pounds of extra lean hamburger and the makings for my homemade potato salad. Wednesday night I made the salad: boiling, chopping and mixing. The result is my version of Potato Salad, which I've made for years with little variation.
This time, however, I left the skins on the potatoes (something I used to abhor, but recently have found adds flavor to the salad rather than detracting from it).
Shenanchie's Potato Salad
1 dozen medium red or white potatoes
Cook the potatoes in a pot of boiling salted water or in the microwave until tender. Remove skins; chop potatoes into bite-size pieces. Place the pieces in a large bowl; mix in remaining ingredients. Slice reserved egg thin; place in a circle on top of the salad. Sprinkle top with paprika for garnish. Chill covered for several hours before serving; add extra mayonnaise if necessary.
I've made the dish for many years, and it always receives rave reviews. The secret is the dash of mustard, and the addition of dill pickles.
Tags: American;
Food Photos;
Potatoes;
Salads
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