Wednesday, September 15, 2010


Family recipes are so much fun because food touches all our senses. We listen to food as it sizzles, bubbles, snaps and crackles. We feel it with our fingers and our tongue. We taste and smell it. Each sense stores its memories separately so as you prepare a dish, each step can trigger a different memory. This potato salad brings all the memories back of good times with good food with their parents for Tom and his sister.

Garden fresh salad, grilled chicken and Hattie's Potato Salad.  Life is good.  Enjoy!!!

This recipe is more of a guide and a technique rather than an exact formula. However, some of the ingredients are not exchangeable. Molly insists that to taste right the salad must be made with a Kraft Zesty Italian dressing and Hellman’s mayonnaise. The zesty dressing gives the potatoes a burst of flavor that makes this a great potato salad. Her Mother always said that one had to use the red round potatoes as nothing else would taste the same.

This twice dressed salad is silky rich and wonderful.  I like lots of celery for the crunch.

1 medium red bliss potato per person
Kraft Zesty Italian Salad Dressing
Chopped green onions
Chopped black olives
Hard boiled eggs, about ½ per person
Coarse ground black pepper
Chopped celery
Garlic powder
Hellman’s Mayonnaise
Paprika for garnish if desired

                                                Red Bliss potatoes.

Eggs and Karft Zesty Italian Dressing.

Celery, Green Onions, Black Olives, Hellman's Mayonnaise, Garlic Powder and Black Pepper

Depending on their size, boil potatoes about 20 minutes; do not let them get mushy. Peel as quickly as possible while hot and slice up for the salad.  Molly leaves them quite chunky.  While still hot, pour Italian dressing over the potatoes to coat them well. Put in the refrigerator to chill. This can all be done the night before serving for convenience. To assemble salad, add the Hellman’s mayonnaise to the cold potato mixture until it looks like you have enough for your taste. Add the other ingredients and mix thoroughly. Chill.

Cook potatoes until tender but not mushy.

Peel and slice hot potatoes.  I cheat, I let them get slightly cool and then reheat in microwave after I have them sliced.

Add Zesty Italian dressing until the potatoes glisten.

Chop onions, green part too.

Chop eggs.

Chop celery.

Drain and slice black olives or cheat and buy them sliced.

Potatoes chilled 24 hours with Italian dressing on them.

Add mayonnaise to taste.

Add rest of ingredients.

Season with black pepper and garlic powder.  Chill.

Garnish with paprika and fresh herbs.  Serve.  Make memories.  Enjoy!!!

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