Wishful thinking. I’m living my life by this optimistic creed.
One way of feeling positive is embracing New England’s all-too-short ‘Spring’ season with late-afternoon walks by the beach and some good old-fashioned potato salad. Potato salad means summer is around the corner, with backyard cookouts, long beach days, and baseball. But since I hate baseball, today, I will tell you how to make Rosie’s famous Potato Salad.
Well, almost old-fashioned, with a Brazilian twist. My dad dated this Brazilian woman, Rosie, for about 4 years. I loved her, and her cooking. She did go a little crazy towards the end and threatened to kill herself because she thought my dad was cheating on her when really he was out playing volleyball with some co-workers… but before she went all Kathy-Bates-in-‘Misery’ on my dad, she was pretty awesome. And she made the best potato salad I’ve ever had in my entire life.
For the most part, I’m not a big fan of potato salads, or tuna salads, or egg salads. I’m not a big fan of mayo, either. It’s pretty gross looking, and people who use mayo often use about a half-gallon too much, assuming we all share the same obsession. Also, have you ever had a plate that has potato salad, coleslaw, and egg salad all blended together? I like my food to be colorful, and when my entire plate takes on an ugly shade of yellow, I’ve pretty much lost my appetite.
Also, I love a little spice. For this recipe, you will need mustard (the world’s greatest condiment). I have chosen a Dijon mustard that I bought on sale for $3.29; a good price for a mustard. If you can’t handle the heat, get out of the kitchen. Or just use a less spicy mustard.
- 2 sm green apples, or 1 lg.. chopped in small pieces
- 4 medium potatoes, peeled, boiled through
- 1 medium red onion, chopped
- 3-4 eggs, hard-boiled (Tip: place eggs in water, bring to boil, turn off heat, cover 15 minutes. Remove eggs=perfection)
- 1/2 cup mustard (less or more to taste)
- 1 teaspoon red-wine vinegar (or apple vin)
- 1 teaspoon lemon juice
- 1/4 cup *olive oil* mayo
- salt & pepper to taste
- Once potatoes are done boiling (I’m going to assume everyone knows how to boil potatoes), you take them out and chop them into pieces no larger than two-inches.
- Remove shell from eggs, and chop in 1/4ths.
- Mix all ingredients together. Let sit in fridge for at least 30 hour.