We were wanting something a little different to eat and the potatoes we grew last spring were trying to sprout, so one way to use them up is to make potato salad.
Some of them are starting to get a little wrinkled, so I used them first. We also came out with a few that had interesting shapes. I don't ever peel our potatoes. It doesn't matter if I am making potato salad, mashed potatoes or fried potatoes, I don't peel them. They are full of nutrients like fiber, B vitamins, calcium, no fat, no sodium and no cholesterol. We always eat them.
I did cut off the discolored areas and cut them into bite sized chunks before I boiled them for ten minutes. We also boiled up another dozen eggs.
I have tried to make a sourdough starter before, but it
didn't work. I have read that potato water works well when trying to
make a sourdough starter, so I got out my cookbook and looked up the
recipe again. I put it together after I got the potato salad finished
up. I hope it 'starts' this time.
This is another one of those dishes I don't have a recipe for. So here are my measurements, precise as always. A little bit of chopped store bought onion. We just can't grow onions, at least not yet.
While the potatoes were cooling, I peeled......
and chopped the eggs.
I put in this much mayonnaise and mustard. We use real mayonnaise. It has more natural ingredients and less things that I cannot pronounce. Yes, it has more fat. I would rather eat that than unpronounceable chemicalized goo.
Add this much pepper....
.....and this much parsley. Did you know that parsley is very good for you? It's not just a pretty leaf to decorate your plate. It has vitamin K, vitamin C, vitamin A, iron, potassium, calcium, manganese and B vitamins, just to name a few. I tend to put parsley in many of our meals in much larger amounts than you would expect. It is a good natural source of many nutrients. And in some instances, it adds a nice visual touch.
This time I added a good sized spoonful of the green tomato and pepper relish we made. It is a sweet relish. I usually use a dill relish or chopped up dill pickles in potato salad, but we wanted to try this new relish.
Since I don't use a set recipe for potato salad, Frank
says it never tastes the same twice. Sometimes that is a good thing and
sometimes it's not. This time it could have used a little more relish
and pepper, but it was good. We made up some deviled eggs to go with it. We already had some chevre cheese seasoned with onions and salt. So we stuffed some celery, added it to the potato salad and deviled eggs and had a good lunch.
Simple. Good. Wholesome. Homegrown. We are blessed.
Until next time - Fern
Since we have laying hens we frequently have extra eggs. It's not unusual for us to have eggs for supper and we keep some boiled eggs in the frig.
We always keep several dozen eggs back for boilers. They are at least a week or two old, or more. It's easier to peel them when they are older. One of our favorite ways to eat boiled eggs is to devil them.
Peel, slice and gut.
I have figured the proportions for using 8, 12 or 20 eggs (the recipe for 12 is on the back of the card).
I use a pastry blender to mash up the yolks. It is quick and works great.
Some people put relish in their filling. Mine is pretty simple: mayonnaise, mustard, vinegar, salt and pepper.
Here they are - minus a few we have already eaten. I don't seem to be able to finish up an entire batch without a few of them disappearing. Many people put paprika on their eggs for flavor and decoration. But, Frank can't eat paprika. He can eat jalapenos and fresh paprika peppers, but not dried. Go figure.
It makes a great addition to a home grown meal. The cheese that didn't press right, fresh bread with butter from our goat cream and eggs from the chickens. You can't beat that!
Until next time - Fern
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