Potatoes can be full and fluffy,
Scooped and filled with yummy stuffing.
Smothered in cheese and bacon bits,
With a potato, it’s never the pits!
Mushed with cream and garlic and pepper,
served with Turkey, there’s nothin’ better.
Sliced, fried and smothered with ketchup,
Or mayo, or ranch, or gravy, you betcha!
Grated and baked and served like a pie,
there’s no kind of ‘tater I wouldn’t try!
Red, or yellow, or brown and earthy,
Each kind of potato fills me with mirth-y?
Potatoes can be simple or grand, either way
I like them as much as anyone may.
The dish to which I dedicate this ballad
is none other than the delectable Potato Salad!
Southern Living’s Classic Potato Salad (p. 360)
2 1/2 lbs. red or yellow Finn potatoes, 1 stalk celery, diced
1/3 cup sweet pickle relish (yuck!) 2 large hard-cooked eggs, sliced
2 green onions, chopped 1 cup mayo (the real stuff, no “dressing”!)
2 tblsp. lemon juice 1 tsp. salt, 1/4 tsp. pepper
1/2 tsp. dry mustard (optional)
1. Cook potatoes in boiling water to cover 25 min, or just until potatoes are tender.
2. Drain well, cool slightly. Peel and cube potatoes. Combine potato, celery, relish, eggs, green onions in a large bowl, toss gently.
3. Combine mayo, lemon juice, salt&pepper, mustard powder (opt.) in a small bowl. Spoon mayo mix over potato mix, tossing gently to combine. Serve warm or chilled.
Kat’s Notes: I do not like relish (or any kind of pickle) at all, so I add another few green onions, instead. I have made it with and without celery, both ways are very good.
Be sure to boil the potatoes before peeling them. This helps them keep their shape in the salad, instead of becoming a mushed up mess. Firm potato texture is key in this recipe.
