Old Fashioned Potato Salad

Along with the chili (below), mac and cheese (recipe to come) and pulled pork (see”Carnitas”) sammies, we’re making potato salad for the 60 or so people coming over on Saturday for the kiddo’s 3rd birthday party. I know! We’re bonkers. But it’s fun because I have the best team of Nanas and Papas and Daddies helping with the cooking and prepping.

I have to document the recipe so Papa and Nana can follow it while we run some errands. I’ll let you know how it tastes on Saturday.

Old Fashioned Potato Salad (hopefully feeds 30 adults)

  • 8 lbs red new potatoes
  • a couple handfuls of green beans, cut into 2″ pieces
  • 4 stalks of celery, sliced thin
  • 1 bunch of green onions, sliced thin
  • 1 bunch of italian parsley, chopped
  • 1 1/2 TBSP cider vinegar
  • 1 1/2 TBSP pickle juice
  • 1 1/2 TBSP olive oil
  • 1 1/4 cup mayonaise
  • 1/2 cup sour cream
  • 1 1/2 TBSP dijon mustard
  • 3 TBSP fresh dill, leaves
  • Salt and Pepper to taste

Fill a couple pots with cold water and add the potatoes (and maybe a pinch of salt too). Cook (slight boil) until fork tender (but not like you were making mashed potatoes). They should be just soft enough to easily run your knife through without falling apart. Remove the potatoes from the water. Add your green bean pieces to one of the boiling pots.

Cut your potatoes into quarters or eighths depending on the size of the potato. (This is when you start yelling, “hot potato, hot potato”). You’ll want them bite sized. Add the vinegar, pickle juice, olive oil and a bit of salt while the potatoes are still warm.

Remove the green beans from the water and add them to the potatoes. Now, fold in everything else. Salt and pepper to taste. Now, refrigerate.

Enjoy at your next picnic or massive kid party 🙂 Wish me luck.

 

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NinaLee’s Chili

Do you have lots of people to feed and want to give them something scrumptious and filling? Check out my BFF’s recipe for veggie chili. It’s a hit every time.

NinaLee’s Chili

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • a large handful of mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 TBSP brown sugar
  • 1 1/2 TBSP chili powder
  • 2 TBSP ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 (16-ounce) cans stewed tomatoes, undrained
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 bottle of beer (preferably something amber or darker)
Preparation
Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, mushrooms and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer on low for 45 minutes or until desired thickness (I usually cook it for about an hour).
You could add meat (during the saute step) if you like but it’s really not needed.
Enjoy with sour cream, cheese, diced white onion, cilantro and avocado. Perfect for Super Bowl or a big party.