Digging for Gold

Michele and I, with the help of our little assistants, harvested our potatoes last weekend. It was so thrilling! We split the harvest and both ended up with a very generous amount. While digging, we listed all the potato yummies we could make - home fries, hash browns, soup, salad, bread . . . In my mind though, there was only one thing that I *had* to make. My mom's potato salad. Simply the best. The only one I eat. It's chunky, savory and not very mustardy. Potato salad is a funny thing. Everyone likes it a certain way. Some not at all, like Bryce. Managed to whip up a batch last week. For the first time ever, it actually tasted like my mom's. Emily, I wish you were here to share it with me.

Here's the recipe. No amounts, of course. I'll even tell you the secret ingredient - my mom learned this recipe from my Aunt (her sister-in-law.)

My Mom's Potato Salad

Boiled Potatoes (I used white)
Mayo
Plain old yellow mustard
Dill Pickles
Celery
Green Onions
Boiled
Eggs
S&P
The Secret: Bernstein's Italian Salad Dressing

Cut potatoes into medium to large chunks in a large bowl. While potatoes are still hot, pour on a generous amount of Bernstein's Italian Dressing. Let it soak in for a while. Add a teaspoon of mustard and a dollop of mayo, stir together. Taste. Add more mustard if needed. Add diced pickles, celery, green onions and eggs. Mix again. Salt and pepper to taste.