Note: People had seconds and thirds of this potato salad yesterday. It is best made at least the day before and then prepare for compliments. There was also a mixed fruit cobbler that went down very nicely.
I have no Aunt Ellen, but this recipe was a big hit yesterday. It is better to make it a day or so ahead and serve it after it has had time to get acquainted with the rest of the ingredients. People has seconds and thirds, really
Cook's Corner is back on track and today I am fixing a recipe from Wednesday's issue. Tomorrow is the 4th of July, and even though there will only be six or seven of us, we are still preparing for a good meal. Steaks with mushrooms on the grill, this potato salad (and baked potatoes in case someone does not care for this), asparagus with Parmesan, fresh fruit salad (left overs baked in a cobbler for late dessert) and a good tossed salad from the garden.
My potato salad never tastes the same way twice. The best I ever had was when someone named Ilene made it for David's wedding reception. I used the recipe again, but it did not taste the same. So I am trying this one and have everything on it in the first picture except for the sour cream and mayo. The second picture shows it completed.
5 pounds redskin potatoes (I used Yukon Gold)
3 ribs of celery, diced finely
3/4 of a large, chopped yellow onion (I used green onions from the garden)
salt and pepper to taste
1 bottle Italian salad dressing (16 oz.)
3/4 cup mayonnaise
3/4 cup sour cream
Boil and peel and chunk the potatoes. Put all but the last two ingredients in the bowl with the potatoes and let it marinate for at least an hour. The recipe said in the refrigerator, but I see no point to that. After an hour mix the mayo and the sour cream together and combine it with the other ingredients which have been marinating for an hour. I added fresh herbs from the garden and baby .cucumbers...add what you like to eat. Now chill it. It is my go to potato salad from now on.
Pie alert: picture and recipe from Mennonite Girls Can Cook blog
- 1 single baked pie shell
- 4 cups fresh strawberries, sliced
- 2 additional cups of mashed strawberries
- 1 cup water
- 5 drops red food color
- 3/4 cup sugar
- 3 tablespoons cornstarch
- In a saucepan combine the mashed strawberries and water.
- Cook for 2 minutes.
- Add the food coloring.
- Pour through a fine sieve to collect all the juice.
- Combine the sugar and the cornstarch.
- Bring the juice to a boil with the sugar mixture and boil until it thickens and runs clear.
- Chill completely.
- Pour the cooled juice mixture over the fresh strawberries in the pie crust.
- Serve with whipped cream.
Delicious, best fresh Strawberry Pie ever! Did I mention that already? Picture and recipe from Mennonite Girls can Cook.
