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)

Ingredients:

  • 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

Directions:

  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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