My Aunt Irene and Uncle Ray introduced my parents. I remember the Sunday morning Uncle Ray pulled into his driveway. He walked out to the car as I stood in the front seat (yep, there was a time when we all stood in the front seat and didn’t wear seat belts) and watched him glide down the steps of what would become my home and stride to the car with the swagger of John Wayne. We were on our way to church like every Sunday. When he sat down beside me in the front seat I could smell Old Spice. His eyes were piercing blue and I was pretty sure he was the tallest man I had ever seen! He had a beautiful smile and I was quiet taken with him. He made a joke and mom laughed. I don’t remember her ever laughing before that. My biological dad died when I was six months old and I don’t think she smiled much after that. Aunt Irene and Uncle Ray were not my real aunt and uncle but they had no children so that’s what I called them. Four months later my mom and dad were married:
That’s my Nana and Jim-Pa with us.
Aunt Irene made great potato salad. I made it for Easter dinner and today I’m sharing it with you.
Ingredients:
2 lbs. peeled and chopped potatoes cooked fork tender
2 Tbl. Butter
2 Tbl. Milk
Salt to taste
¼ Cup mustard
3 heaping Tbl. Mayo
½ Cup finely chopped onion
½ Cup finely chopped dill pickles
3 hard boiled eggs – 2 finely chopped
Directions:
1. Combine potatoes, butter, salt, and milk with a hand mixer until completely smooth, although it will be a little dry. Don’t use a ricer, it is not as smooth.
2. Add all the other ingredients except a single boiled egg.
3. Mix well. Then taste, you may need to add more mayo, mustard, or salt – depending on your families taste.
4. Place in a bowl. Smooth top. Quarter last boiled egg and place around top like picture. It has to look like a daisy to be like Aunt Irene’s.
This is my favorite potato salad recipe although I’ve had some other good ones where the potatoes are in chunks, but I always go back to this one. Enjoy!
