How Do You Cook?

Sister Jen asked me for my Potato Salad recipe.  Uhhh... well...  I don't really measure anything but I can tell you WHAT I put in it and what it should look like.  Does anyone else do this? 

I didn't know that this type of cooking was permissible in the homemaking realm until one weekend when my dear friend, "J", was staying with us. 

I said to J, "how much of {insert ingredient here} do you usually use in {insert dish here}?" 

She replied to my utter amazement in a cool and calm tone, "whatever I have." 

Can you believe that... WHATEVER YOU HAVE! 

How can one cook without following directions?  But since she's been a darn good cook since our college days, she must know what she's talking about.  Needless to say, this is the only way I cook now.

So, Jen, here's my Potato Salad recipe...

Potatoes - as many as you think you'll need for your crowd.  I usually use around 8 when I'm taking it to a function or for supper in the field.

Mayonnaise - only use Hellman's Real Mayonnaise - 

DO NOT USE SALAD DRESSING (Miracle Whip)

Onion - about 1/2 of a medium white onion, diced.

Celery - 3-4 stalks diced

Salt & Pepper - I use quite a bit

Here's the key...

BAKE THE POTATOES!

 

The baked taste is what makes this version of potato salad shine!  Peel and cube the taters.  Mix in celery, onion, and salt & pepper.  Then comes the mayo.  This is totally personal preference.  I like just enough mayo to add the zing and hold everything together.  Some like it creamier. 

Around here we probably use about 1 1/2 cups of mayo.

Clear as mud?  Now go bake some taters and give it a try.

Blessings - B