Meg Makes: Keeping cool key to tasty potato salad
I recently stopped Paxton resident Julie Elliott after a mother-daughter banquet at my home church and begged her for her pasta salad recipe.
Turns out, it was a Suddenly Salad mix to which Julie added chicken breasts, which had been frozen. She cooked them in a pan with a little water until they were thawed, and then browned them with some Perfect Pinch no-salt spice mix and pepper. She made the salad according to the directions, then added the chicken and then a little olive oil to moisten it all.
I have to say, a mix is sometimes the best way to go when you're short on time (or not into making things from scratch), and I can vouch that this pasta salad with chicken is delicious.
But Julie also makes an original potato salad recipe that others rave about. Here it is.
Julie's Potato Salad
5-6 medium potatoes (Julie uses red potatoes)
3-4 boiled eggs (plus one, if you want to slice it up for a garnish)
1 cup of celery
1/4 cup of sweet onion
1 teaspoon salt
1/2 cup of mayonnaise
1/2 cup Miracle Whip
2-3 tablespoons sweet pickle relish
Pinch of salt
Paprika, to taste
Cook potatoes slowly in salted water, being careful not to overcook them. Cool them on counter, then in fridge, until completely chilled.
Remove skins and cut flesh into cubes (or leave skins on, if that's what you like).
Combine with other ingredients except paprika and mix well. Garnish with paprika and slices of hard-boiled eggs.
Meg Dickinson is a local communications professional who spends many of her waking hours daydreaming about food. To submit a recipe for her consideration, email her at email@example.com.