How do you like them apples?? …(in your potato salad)

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.

photo 3 (5)


  • 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


  1. 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. 
  2. Remove shell from eggs, and chop in 1/4ths.
  3. Mix all ingredients together. Let sit in fridge for at least 30 hour.
  4. Enjoy!!

photo 3 (4)


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