This past week has been totally surreal and I feel like I need a week long vacation to recover from everything. There were lows and highs and lots of people and even more food. I now have a lot more respect for the ladies of the yellow rose who did an amazing job this past Thursday, and are just truly wonderful women. One of these ladies did an amazing bruchetta and my new mission is to figure out who made it so that I can find out what was in it. I promise that once I get the recipe I will share it because this was easily the best bruchetta I have ever had. While I wasn’t allowed to bring a potluck to Thursday’s event I was able to bring something to the picnic potluck this past Saturday for Joe’s family. I actually wound up bringing three items: Berry Basil Muffins, Strawberry Banana Bread, and my mom’s Potato Salad. I have always taken her potato salad for granted, and it wasn’t until someone asked me for the recipe that I realized it wasn’t written down anywhere. So to make sure that doesn’t happen I am sharing it with the internet so that I can insure it will always been around.
Ingredients: (serves 6-8)
- 2.5 lbs white or butter potatoes, halved
- 4 eggs, hard-boiled
- 1 vidalia onion, chopped
- 2 tbsp yellow mustard
- 1/2 cup olive oil based mayo
- 1 tbsp pickle juice
- 1/2 tbsp paprika
- Bring a large pot of water to a boil and add the potatoes. Cook the potatoes until they are tender, then drain and rinse with cold water before placing in a large bowl.
- Add the eggs and onion to the potatoes then mix in the mustard, mayo, and pickle juice. Season to taste with salt/pepper and if needed add more mustard/mayo to taste. Add the paprika, stir and then cover. Place in fridge to chill for at least two hours. Serve and Enjoy!