Pardon me while I do some housekeeping. **feather duster flying furiously**
Come on in, mind the cobwebs. Find yourself a spot that isn't too dusty and have a seat.
I wasn't sure I'd ever post here again, to be honest. About a month or so after my last post, I discovered I was pregnant. On top of everything else that was happening to me, that was a HUGE shock. Blogging became the last thing on my mind, so I just let it go.
Now here I am with a beautiful baby girl about to turn one, and a bunch of awesome new Twitter friends. A few of them have inquired about a recipe of mine and I was all set to send out a mass email when inspiration struck. Why not dust off the old food blog? Easy peasy right? Uh, yeah. I hadn't logged in here in over a year (almost 2) so I had a hell of a time remembering how to get in. Six emails from Blogger, ten headbangs on desk, and innumerable curse words later and I finally got back in.
So many people have said to me that they don't like potato salad. I tell them to try this one and not one person has still kept that opinion afterward.
My mother is famously stuck in her ways. She was out here visiting a few summers ago and it happened that her visit coincided with 4th of July. We were having a family BBQ at our house and I was making all the food. Mom asked me what were were having, and as I was running down the menu, she stopped me at the potato salad. She asked me "do you make it like I do, with eggs, yellow mustard and pickles?" I told her no, that I really didn't care for that and had come up with something better. I proceeded to tell her what went into mine and I saw the look of distaste roll across her face. She was prepared to hate it because it wasn't like hers.
After the BBQ, she quietly came up to me and said "Would you write down the recipe for that potato salad for me before I go home?" Yes, Mom. :)
So if you're still here after all that (and if you are you have more patience than I do) here's your reward:
Jenna’s Potato Salad
4 lbs red potatoes
1 cup mayo
½ cup sour cream
¼ cup Creole or whole grain mustard
Salt & pepper to taste
Pinch of garlic powder
Pinch of onion powder
2 bunches green onions (use the green part only)
1 package of bacon, fried crisp and crumbled
Cook potatoes in salted water JUST until tender (Don’t let them get to the falling apart stage). Drain, and let cool.
Mix up the mayo, sour cream, mustard and spices. In large bowl, toss with potatoes, crumbled bacon and sliced green onions. I have been known to toss in a little shredded cheddar too.
Chill and serve.
Measurements are approximate. I really don’t measure much when I cook. Yeah, I’m one of those.
Also, if you are making this up ahead of time (which I recommend, because the flavors will have time to “marry”) put the crumbled bacon in just before you serve it. Otherwise the bacon gets limp and soggy. Unless of course you like that sort of thing. In which case, you are dead to me.