Janet’s Appalachian Recipes


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By Janet Crow

Guest Columnist

One thing I always enjoy eating during the warmer months is potato salad. There are always different variations of it when we go to church or family gatherings, each with it’s own special twist. Until my Daddy mentioned it, I had forgotten about my Aunt Bessie making hers using warm mashed potatoes. I only remember cubed potato salad in my family but when I made this mash potato salad according to the way Daddy told me she made it, I was quickly reminded of how good this is. Now, this is the way my Grandchildren like it and it makes me happy to have shared some of my childhood with them through her recipe.

For more family recipes, please follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Mash Potato Salad (approx. 3 servings)

2 med. potatoes, peeled, washed and cut up

1 large hard boiled egg, chopped

1/2 stalk celery, diced

1/4 C. diced onion (I like a lot of onion in mine, use to taste)

1 T. diced dill pickle

2 T. mayo

1/2 tsp. yellow mustard

1/4 tsp. dill pickle juice

salt and pepper to taste

1 piece bacon, cooked and crumbled

Boil the potatoes in water until fork tender, drain well. Whisk together the mayo, mustard and pickle juice. Combine all the ingredients together in a bowl and serve warm, as I did, or chill until ready to serve.

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