I'm on my church's Bereavement Committee, and am frequently asked to contribute food for funerals. My specialty is cake, although I have been known to make lasagna or Spanish rice. Recently I've been asked to make salads, which is awkward for me. Salad fixings need to be fresh, and it can be difficult to squeeze in an unplanned shopping trip.
This time I was called in the early afternoon for a funeral the next morning. Since I was going to be teaching most of the rest of the day, there was literally no time to shop.
I was given a choice between salad and casserole. Most of my casseroles involve cheese, and cheese is a limited commodity around here these days for budget reasons. I knew I had some macaroni and it occurred to me I didn't have to make a green salad. In fact, last time I made a cucumber salad.
So I chose to make a salad.
A thorough search of my pantry uncovered few suitable ingredients for macaroni salad. Most critically, we were completely out of olives. But on my way out of the pantry I tripped over a bag of potatoes.
I never make potato salad because the rest of my family hates it. We're not talking "will only eat it if I have to" or even "don't let it even touch any food on my plate," but rather a deep-seated revulsion of the kind I don't have the heart to describe.
Because potato salad is one of my very favorite foods.
I improvised this recipe, and saved out a serving for myself. Next time I'll make double the amount and eat an entire batch---maybe in one sitting. It was that good.
2 pounds yukon gold potatoes
1/2 pound carrots (3 or 4 medium)
2 ribs celery
2 boiled eggs
3/4 cup mayonnaise
3/4 cup sour cream
2 Tablespoons apple cider vinegar
1 Tablespoon dijon mustard
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
3 green onion (greens only---about 10" long each)
Scrub potatoes and celery. Peel and slice carrots. Place whole potatoes in boiling water and cook for 12 - 15 minutes or until a fork goes through them easily. Remove with slotted spoon. Add carrots to boiling water (I used a steamer basket for easy removal) and boil for 5 minutes. Chop potatoes, celery, and eggs. Mix with the carrots in a large bowl.
Stir together mayonnaise, sour cream, mustard, salt, paprika, and pepper. Pour over salad and mix. Chop green onions and stir gently to add.
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