Posted on 06/28/2017 5:11:29 PM PDT by Jamestown1630
I’m sure many of us have made the ubiquitous Patriotic Sheet Cake, with strawberries and blueberries; but I thought a pie would be a nice change from that – I especially like this rustic-looking round one, with rhubarb, from King Arthur; and can definitely see Betsy Ross making it:
http://www.kingarthurflour.com/recipes/american-flag-pie-recipe
And here’s a flag-shaped one, from Simply Recipes:
http://www.simplyrecipes.com/recipes/american_flag_pie/
My grandmother only made potato salad in the Summer, and her salad is one of my great childhood food memories. I have a co-worker friend who makes it exactly the same: it was very plain – no eggs, nothing sweet – and that’s still the way I make it. Potato Salad is one thing that is really only good when it's home-made – the store-bought ones always seem to have undercooked potatoes (probably because they hold up longer that way) and too much sweetness, not enough 'tart'. This is the recipe I’ve used in recent years, tweaked from one found online. The only difference between this and what I remember from childhood, is a little cayenne (There were no hot and spicy foods in my Grandmother's repertoire; but I grew up and 'traveled' ;-)
It seems that it is generally considered best to boil the potatoes in their skins, and then peel and dice them when they’ve cooled slightly; but I do it this way:
Plain Ol’ Potato Salad
6 medium russet potatoes, peeled, quartered
½ med. White onion, minced
1 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon mustard
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1 cup celery, diced
Boil potatoes until just tender when tested with the tip of a knife, drain well, and let cool to room temperature. Cut into 1-inch pieces and add to a large bowl.
In a smaller bowl mix all the other ingredients, except the celery. Add to the potatoes, then add the celery, and fold gently with a spatula until everything is mixed. Taste and adjust seasonings; and chill for at least an hour before serving, preferably overnight.
-JT
This week: Summer Holidays! And I wish a fabulous Fourth to everyone – we have a lot to celebrate this year!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
Wow, the pie looks killer.
Help With The Potato Salad
We’re planning on having friends over on the 4th. I’ve been pondering simple things to serve & ran across this dip recipe on my Facebook page, from kitchenmeetsgirl.com:
Gooey and Cheesy Warm Bacon Dip
Ingredients
8 ounces cream cheese, softened
2 cups sour cream
1½ cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
½ cup sliced green onion
Method
1. Preheat oven to 400 F.
2. Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.
3. Serve with bread slices, crackers, or veggies.
Looks pretty simple, & how can you go wrong with bacon & cream cheese?!
I use that same recipe......just add a sprinkle of tarragon and dill weed. Yummy.
LOL!
(But I don’t think a man would really interpret “half” exactly that way :-)
Thanks. My wife will enjoy that one.
Your post reminded me of an Aldi ad that my husband and I have seen lately and always laugh about:
https://www.ispot.tv/ad/AueD/aldi-ice-cream
I wonder if any Freepers have Instant Pots and what they think of them?
“Civil War Airplanes”, huh?
LOL!
LOL
Seems every time I make potato salad, it’s dry within an hour or two. Same reason I never take macaroni salad anywhere. If you don’t eat it right away, the pasta absorbs the dressing.
I’ve seen those online, and have wondered about them too.
I think it helps if you dress potato salad it while it’s warm, instead of letting the potatoes cool completely. Then let the whole thing cool, and store it airtight in the fridge.
I know a lady who makes pasta dishes for next-day parties by cooking her pasta the night before, cooling it, and putting it in a big ‘baggie’. Then, at the party, she microwaves it in the bag very shortly, and uses an electric pan to heat the sauce and then add the pasta. It turns out really well.
Thanks, I’ll give that a try.
Well, I’m sure Icarus inspired many prior to the Wright Brothers...
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