I've never liked potatoes. For me, they're synonymous with "yuck." I'm mature like that.
Lots of people are incredulous when I tell them that, but it's true.
I think it's mostly the texture I hate. When I was little, I negotiated a deal with my mom to eat them raw rather than cooked. But as an adult, I won't buy them, don't want to cook with them and avoid eating them at all costs.
However, I do have a few exceptions. I like potatoes fried because, really, who doesn't? They're hardly potatoes after spending some time in hot oil, anyhow.
I also like not one, but two recipes that Rob's mom makes. And I'm guessing if this potato-hater likes them, you probably will too.
The first is a recipe from the package of onion soup mix. It seems simple but is really tasty.
The other is her potato salad, which she made for the dinner after our wedding. I had her send some leftovers home with us, for Rob, of course, and ended up eating at least half of what she sent. It's really good.
Mary Dickinson's (More art than science) Potato Salad
5 pounds red potatoes (Klondike Rose potatoes work well)
6 hard boiled eggs - 3 to 4 chopped. Save the rest as slices or wedges for garnish
1 red, orange or yellow bell pepper, diced
1/2 pound thinly sliced baby carrots
Peel, cube and boil the potatoes in salted water until tender but not mushy. Cool.
Boil, cool, peel and cube potatoes. Either method works.
In large bowl mix cooled potatoes,other vegetables and eggs. Stir in the following to taste (measures are approximate)
1 teaspoon dry mustard
More or less than 1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chives (fresh or freeze dried)
1 teaspoon diill
1 tablespoon parsley flakes
1/2 teaspoon paprika plus extra for garnish
Add enough mayonnaise to make the potato mixture creamy - about 1 to 2 cups.
Do not use light mayo nor any form of salad dressing. Indulge real mayonnaise (she use Hellman's). You don't eat potato salad for every meal!
Turn finished mixture into serving bowl. Garnish with sliced hard boiled eggs and extra paprika. Get creative with herb garnishes such as fresh parley or dill sprigs. Cover and refrigerate until time to serve. Keeps well in the refrigerator for two to three days if not eaten immediately.
Makes 10-12 servings.
Photo from The News-Gazette archives.