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Momma G’s Potato Salad (AKA as the most incredible tot salad out there!)

This is seriously a great THE BEST potato salad that I have ever had.  It’s not heavy and ordinary like so many potato salads.  It is light without being fussy.  This will be gobbled up at your next picnic faster than you can get worried about leaving mayo out in the sun.  I got this recipe from Momma G (Therese Ganster) several years ago, and my family has never made another tot salad since.  You will really love this recipe and I’m sure be asked for it every time you make it!

2 lbs potatoes (5-6 medium), peeled and cut into bite size chunks (and sometimes I’m lazy and don’t even bother to peel them!

1 cup Hellmans

2 TBSP lemon juice

1 packet of Splenda (and if you are like any members of my family, you snag these from restaurants on a regular basis!)

1/2 medium red onion, chopped

4 hard boil eggs, chopped

Pinch of black pepper

Loads and Loads of fresh dill (yes, that’s an exact measurement straight from Momma G)

Cover the potatoes with salted water and bring to a boil over medium high heat.  Once it boils, reduce to a simmer for about 10 minutes until the potatoes are just fork tender.  You DON’T want them to be too mushy, because we’re not making mashed potatoes!  Drain and cool.

To hard boil the eggs, place them in a pot and cover with cold water.  Bring to a rolling boil.  As soon as they boil, turn off the heat and cover for 17 minutes.  Not 16 minutes.  Not 18 minutes.  17 minutes!  When the buzzer dings, drain the water from the pot and add cold water continuously while draining and adding water.  This stops the cooking process and gives you perfectly yellow yolks.

In a separate bowl, mix together mayonnaise, lemon juice, Splenda, pepper and dill.   Add the onion and eggs to the potatoes.  Pour the liquid over the potats and give it a gentle stir to combine.  Top with loads and loads more dill for a pretty presentation!

Tip: It tastes really great if you make this the night before and give the flavors time to meld.  But, if you do let it sit over night the onion can become over powering (at least to me).  So, I would recommend adding the onion not too long before serving.

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My take on a southern bar-b-q picnic (but indoors in Pittsburgh)

This week for dinner I wanted to do a take on a southern bar-b-q.  I served pulled pork, to help fulfill my friend Leigh Ann’s birthday wish that this year be full of pork.  This meal did the trick!  I know crock pots are often reserved for chilly winter nights and coming home to a warm and comforting roast and veggies.  I had to snap out of that thinking because it’s a perfect way to come home to a delicious meal without having to turn on the hot beast that is your oven added unnecessary degrees to your kitchen.  The great thing about this menu is that if you can suffer through having the beast (or in my case the mini beast) having the stove on long enough to boil the potatoes and eggs, you can entertain while keeping your cool!

As side dishes I made Momma G’s potato salad, which cross my fingers hope to die, stick a needle in my eye, is the best potato salad that you will EVER have!  I also made a carrot, chili and coriander coleslaw that I found in my recent Bon Appetit magazine.

To make the picnic feel authentic (even though it was indoors) I got some red and white checkered fabric for a table cloth and put blue bandanas down the center.  I also saved up tin cans for a couple of weeks to make cute little candle holders after I got them squeaky clean post enjoyable tin can meals.  I drilled different size holes into the cans and painted them different shades of blue.  I then put tea light candles in the tin cans which made a rustic-ish easy candle holders.  Beverages included iced tea, lemonade (or Arnold Palmers’ for the fancy ladies!) and water and was enjoyed out of mason jars!

And, dinner was concluded with an out of this world salted caramel ice cream with chocolate covered pretzels made by my friend Leigh Ann.  Sooo amazing!

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