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My Mother's Potato Salad, with radishes

My Mother's Potato Salad

I learned to love food and cooking from 3 amazing women.  Grandma taught me about taste and technique.  Nana taught me to make something elegant from nothing.  My Mum continues to teach me that good food does not have to be slaved over.

She is always searching for simple recipes that say something special, ideas for make ahead dishes that keep a hostess from being in the kitchen all day.  She has made a more than a few great salads in her day.  This potato salad is one that never gets old.  It goes with hot dogs and beans as easily as it does with a Sunday roast. It is an amalgamation of some of my favorite flavors, especially the radishes.

 

  • 4 lbs red potatoes
  • 5 hard-boiled eggs, separated
  • 1 small red onion, diced
  • 1 celery stalk, diced
  • 1 large carrot, peeled and chopped
  • 1 cup red radishes, chopped
  • 1 green bell pepper, chopped (optional)
  • 1 cup Mayonnaise
  • 1 tbsp Spicy Horseradish Mustard
  • 3 tsp Midwestern Garden Radish
  • Sea Salt and Black Pepper to taste

 

potato salad with radishes


Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes and cut into roughly 1 inch pieces. Chop egg whites.  In a large bowl, toss together potato, egg whites, peppers, radishes, peppers, carrots and onions.   Using a fork, mash the yolks in a small bowl;  Midwestern Garden Radish, mayonnaise, and mustard, stirring until well blended.  Gently stir yolk mixture into potato mixture; adjust seasoning to taste with Salt and Pepper.   Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

My Mother's Potato Salad

More great salads from people who inspire me:

 

 

Photo Credit: Julie T Cecchini

 


Bloody good drink for your next clambake

Bloody good drink for your next clambake
A great coastal clambake starts early in the moring.  Foraging for drifwood and seaweed and building a slow simmering fire takes time.  Around 11am its time for a break and maybe brunch.  Whether it is toast or Eggs Benedict you choose for a repast, this briny, hearty version of the Bloody Mary satisfys and supercharges.

Known as the Bloody Cesar, the recipe hails from just north of the rocky coast of Maine.  Those Canadians know how to celebrate!

1 tsp Bayou Blackening Balm
1 oz. Thyme Infused Vodka
1/2 tsp Worcestershire sauce (optional)
1/2 tsp Tabasco sauce
Clamato Juice (or a mixture of two parts clam juice to one part tomato juice)
1/4 lime, sliced in 2 rounds
Celery hearts, for garnish


Bloody good drink for your next clambake

Fill the rimmed pint glass with ice. Pour in vodka, Bayou Blackening Balm, Worcestershire sauce, and Tabasco; top with Clamato. Gently squeeze one lime slice into the glass, including pulp. Garnish with a leafy celery heart and remaining lime slice.

 

More ideas for brunch:

 

Bloody Cesar

Photo Credit:  Julie Cecchini