Family picnic season!
I always think of Memorial Day weekend as the start of summer picnics! When I was growing up our family always spent a day of this weekend with my Grandmother Taylor’s family in Burt, Iowa. We would visit the cemetery where my grandparents were laid to rest and then attend a potluck picnic with grandmother’s sisters and brothers and their families. Good memories! Those same second cousins and I usually meet for a lunch in the summer at a halfway destination. It’s always good to catch up with them. Nowadays we go out for lunch and skip the potluck picnic! With potluck picnics in mind, I’m going to share a different slant on potato salad: a sweet potato salad. I love sweet potatoes and they are actually better for us than regular white potatoes. Instead of boiling the potatoes, I bake them just until tender. They bake faster than white potatoes so test them after about 30–40 minutes, depending on their size. I pick out the smaller ones so they bake a little faster. I am going to give you the recipe the way it was written so you can cook them the way you want. Sweet Potato Salad: 2 pounds sweet potatoes 1 1/2 cups mayonnaise 2 tsp Dijon mustard 1/4 tsp salt pepper, if desired 4 hard-cooked eggs, chopped 1 1/2 cups celery 8 green onions, sliced Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-40 minutes. Drain. When potatoes have cooled enough to handle, peel and dice. In a large bowl, combine mayonnaise, mustard and salt; stir in eggs, celery and onions. Add potatoes, stir gently to mix. Cover and refrigerate 2-4 hours or longer, yield 8-10 servings. My mother-in-law always told me to mix potatoes with the dressing when they are little warm because the potatoes absorb the dressing better that way. I think she was right! I found this recipe in a Taste of Home magazine, Have a great week!
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February 2021
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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