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summer celebrations

July 26, 2012


Last weekend we got together with my family to celebrate YJ’s 21st birthday and I was reminded that one of the best things about these events are the stories that come out.  Usually I think that it’s the grown kids telling the stories they never wanted their parents to know about.  Instead it was my mom telling stories about being 16 years old and taking the double-decker bus to North Avenue Beach, staying way too late and getting a sunburn that kept her home from her summer job for a week.   That was 69 years ago, in 1949, and she still remembers the events of the day, including the meal she had to eat when she arrived home at 10:00 pm, as if it happened yesterday.


Summer bar-b-que’s always include traditional side salads like potato or pasta salad prepared using recipes that have stood the test of time and don’t need the addition of whatever the hot “ingredient of the moment” is.   Think chocolate covered bacon – yep, maybe it’s good, but will anyone be talking about it in 69 years?  My go to recipe for potato salad is the Hellman’s Original Potato Salad (Best Foods if you’re west of the Rockies).  I don’t make this often, but I make it exactly the same every time.

Hellman’s Original Potato Salad

2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Hellmann’s® or Best Foods® Real Mayonnaise
2 Tbsp. vinegar
1-1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery (optional)
1/2 cup chopped onion
2 hard-cooked eggs, chopped

Cover potatoes with water in 4-quart sauce pot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.

Combine Hellmann’s® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

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