Aunt Bea's Potato Salad

This should be titled "How I Make Potato Salad" because Aunt Bea didn't use a recipe with measurements.

Boil 4 large russet potatoes
Boil 4 eggs (I use more because I like more egg in my potato salad)

When cooled, peel potatoes and eggs and chop into bite-sized pieces.
Chop sweet pickles (as many as you like) and add to the potatoes and eggs.

Add mayo (I use Miracle Whip), I just eyeball it to see what I think will coat everything well. Go light because you can always add more if needed.

Add mustard (about a Tablespoon, or more if you like)

Add salt and pepper to taste.

Add a little pickle juice to moisten.

Aunt Bea added about a Tablespoon of sugar but since the pickles are very sweet I do not add sugar.

Mix all. Taste to see if anything needs adjusting.

* If you like your potatoes chunky then you can set it in the fridge to chill before mixing. If you want them a little more "mashed" then you can mix it while its still warm.

* I use my Instant pot to cook the potatoes and eggs. If you do, peel and chop the potatoes before cooking

Comments

Petersburg Frostop Coney Sauce

The Frostop in Petersburg was well known for their coneys. This is their recipe. We have enjoyed this recipe in our family for years. 3 lb. hamburger 1 cup chopped onion 2 bottles of Del Monte catchup 3 T sugar 1 T vinegar 1 T Worcestershire sauce In a large pan brown meat and onion in water until very fine and no longer pink. Drain off water and grease and return to the pan. While draining mix remaining ingredients in the pan. Add beef and simmer. Serve on hot dogs or plain on a bun.

Angelo Pellegrini's Magnificent Minestrone

I was given this recipe from a good friend in Seattle. Its really wonderful! I don't even like Minestrone but I love this. 4 slices bacon, fried and crumbled (optional) 3TBS olive oil 1 med. onion, chopped 3 garlic cloves, chopped 1 lg. can (28oz.) crushed tomatoes 2 med. carrots, sliced 1 cup sliced zucchini rounds 1 can Campbell's 'Bean with Bacon' soup 2 cans beef broth 1/3 head cabbage, shredded 1 tsp. dried sweet basil 1/4 cup minced parsley Shredded Parmesan cheese Cook bacon and set aside. Saute garlic and onion in oil until golden, stirring continuously. Add beef broth and vegetables and basil. Simmer until vegetables are tender (about 30 min.). Add Bean with Bacon soup and crumbled bacon and let cook for another 10 min. Serve with shredded Parmesan cheese and crusty bread. *I put the cheese in the bowl and then ladle soup over it so it melts.

Deviled Eggs

I got this recipe while living in Lake Charles, LA. It comes from Mrs. Susan Switzer of Houston, Texas and was included in the cookbook "Pirates Pantry" which was complied by the Junior League of Lake Charles. These have been a family favorite for years. 12 hard boiled eggs 1/2 stick of butter 2 Tablespoons onion, grated 1/4 (I use a bit more) mayonnaise 1 Tablespoon mustard 1 teaspoon salt 1/4 teaspoon celery salt, pepper, horseradish ( I leave out the horseradish) 1 teaspoon Worcestershire 5 drops hot sauce (I use Franks buffalo sauce) Boil eggs (*tip* bringing the water to a boil before adding the eggs and then turning down the heat, cover, and let cook for 13 minutes makes peeling easier) Slice eggs lengthwise and scoop out yolks. In small saucepan, melt butter. Add yolks of eggs and mash and cook over low heat for a few minutes. Add to a large mixing bowl and add in other ingredients. Mix well. Fill egg whites and sprinkle lightly with paprika.

Family Recipes Along the Way

Search This Blog