What did YOU do today? My family went to church (well we do that every Sunday but the service was special today) and when we got home we had a delicious easter dinner:
-Ham (the real thing not lunch meat-of course! who wants that crap on a holiday?)
-cooked broccoli and bell pepper with terriyaki sauce (yes I eat vegetables, lots of them! I just haven't posted any recipes)
-potato salad (recipe below)
Confession! Confession! Confession! Even with all this good, real, homemade food, I still LOVED the malted milk eggs in my Easter basket!
I'm the enemy of all foodies, especially hip and cool healthy eaters. well maybe not cool healthy vegans. I don't think malted MILK balls are vegan but I'm learning that all kinds of things that shouldn't be vegan are, like butter flavoring, pillsbury frosting, and oreos. But I digress. You would too if you were sleep deprived.
Here's the potato salad recipe! Classic spring/summer food. Like something you would bring on a picnic-why would anyone go on a picnic?
(Adapted from Jan Karon's Mitford Cookbook and Kitchen Reader)
7 medium russet potatoes
1 tbsp+1 1/4 tsp salt
4 medium hard-cooked eggs, mashed
1/2 c thinly sliced celery
1 3/4 c light mayonnaise (or if you, like me, hate mayonaisse, use just enough to make everything stick together)
2 tsp yellow mustard
2 tbsp sour cream
2 1/2 apple cider vinegar
1/2 tsp freshly ground black pepper
6 slices cooked bacon, crumbled
parsley flakes and paprika, for garnish
Peel and cube potatoes. Place them in a large saucepan, add water to cover and 1 tbsp salt. Bring to a boil over high heat, reduce the heat, cover, and simmer till just tender. Drain potatoes in a colander. Let them cool completely.
In a large bowl, combine potatoes, eggs, and celery. Stir in mayonnaise, mustard, sour cream, and vinegar. Add 1 1/4 tsp salt and 1/2 tsp pepper. Just before serving, adjust salt and pepper. Garnish with bacon, parsley, and paprika. Makes:6 generous servings.
Don't you love Easter? I do.
Have a happy Easter night!