I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Wednesday, January 13, 2016

Potato Salad

3 lbs. potatoes
1 tsp. minced garlic
6 hard boiled eggs, chopped
3 Tbsp. sweet pickle relish
2 stalks celery, chopped
1 onion, diced
1 to 2 cups mayonnaise
2 to 4 Tbsp. mustard
Salt and pepper

Wash and peel potatoes and cut into bite-size chunks.  If using red skin potatoes, leave skin on.  Put potatoes in pan with garlic, water to cover, and salt to taste.  Boil until just tender.  Drain potatoes and set aside in pan to dry a few minutes.  Try mixing in 1/2 cup white wine (or Italian dressing) and allow potatoes to cool.  Add eggs, relish, celery, and onion.  Or try chopped olives and capers.  Mix mayonnaise, mustard, salt, and pepper.  Sour cream can be substituted for part of the mayonnaise.  Pour over potato mixture and combine gently. Serve at room temperature or chilled.  Refrigerate if not serving right away
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