July is just as warm as June. The difference is that late afternoon we have a rain shower. Then the humidity gets up there and it is really hot. Here is something that is a little cooler for that dinner. Hot dogs or hamburgers and some potato salad. This is my special potato salad. Hope you enjoy!
Connie’s Potato Salad
2-2 ½ pounds white potatoes (about ½ of a 5 pound bag)
¾ cup celery, chopped fine
¾ cup onion, chopped fine
¼ cup red pepper, chopped fine
½ cup olives, cut in half or more (optional)
Salt and pepper to taste
1 teaspoon sugar
Lime pepper (see appendix) Jane’s Krazy Mix-Up Pepper ®
6-8 hard boiled eggs, shells removed
¼ cup fresh parsley
About 1 cup mayonnaise
¼ teaspoon celery seeds
Peel potatoes and boil while whole.
Save the potato water for soup.
Allow the potatoes to cool for several hours, then cut in
chunks.
Add the celery, onion, red pepper, sugar, and olives.
Salt and pepper to taste.
Cut eggs in several pieces and add to potatoes.
Add mayonnaise a little at a time to cover mixture. May
need more than the
one cup.
Serves 6-8 people.
Make it with a Greek Flair
Replace regular onions with red onions
Add ½ cup feta
cheese, crumbled
Replace the celery, with Fennel
Instead of white potatoes use small new potatoes, boiled and
cut in half
Remove the olives, celery, red peppers
Hard boiled eggs can be removed or not
Add 3-4 slices of bacon, crumbled
Instead of the Mayonnaise use ¼ cup vinegar
1 Tables spoon Dijon
mustard
¼ cup olive oil
2 T sugar
1/4 cup parsley, chopped
In a tablespoon of
bacon fat, cook onions, add vinegar, mustard, oil and sugar. Stir
Toss to coat over the potatoes
Add parsley and salt and pepper to taste. Serve hot or refrigerate for an hour.
