I'm pooped!
you’d think I’d actually done something today...
For the BBQ on Independence Day, I’ve done all the shopping [’cept the bits I forgot] and made a huge ‘tater salad and double chocolate cookies—double batch. Yesterday, I made the salsa, which isn’t gonna last out today… And the guacamole, which wasn’t designed to last thru today.
Tomorrow: more salsa, more guac, and a whipped cream, strawberry and blueberry American Flag cake. I’ve never made one, so this oughta be interesting.... Expert tips appreciated.
FDR’s Favorite Potato Salad
The story goes… When FDR was making his whistle stop train trip though the US talking the citizenry into I forget what [remind me?] one of the stops was near the ranch we had when I was but a wee one. The people who owned it at that time [yes FDR was slightly before my time *ahem* ya wanna hear the story or what?] The people who owned it at that time told the story of how the President’s advance men came through and, since it was a pretty huge deal, everyone was eager to participate. The advance men told them that it was near the President’s birthday and that FDR really liked this particular potato salad—in face would prefer to have it over a birthday cake.
Well, they made up the salad and shaped it into a birthday cake with a candle and everything, and the President’s train made the stop, the President made the speech and the train pulled out. But everyone enjoyed the potato salad birthday cake anyway.
When my folks bought the place [yes, still before my time] the recipe—and the story—came with the ranch, and we’ve been enjoying it ever since.
The Recipe:
Peel, dice [3/4"], and boil big, firm Idaho ‘taters—or as close as ya can find. Don’t worry about the little pieces—they make it creamier when they squoosh up later. Don’t let the big bits get too soft.
While they’re still hot [drained] drench them in Tarragon Vinegar. They’ll soak up a lot, so don’t be shy. Wander back in about 15 mins and taste—I usually add more. Turn ‘em over with a spatula to get the vinegar in the bottom of the bowl all soaked up.
Thinly slice sweet onions [Vidallia or WallaWalla] leaving them about 1” long. Rinse and spread on 4 layers of paper towels. Spread ‘em out good. Pour - and I mean pour salt over them, roll up the paper towels and leave for 15 minutes—no more. Use enough onions to make it 2 parts potatoes to 1 part onions.
Rinse in a colander and taste. If they’re too salty, let ‘em soak for 15-20 minutes in ice water. This takes out the bitter sharp oniony taste and leaves only the sweet, mild oniony taste.
Meanwhile cook up hard boiled eggs—however many you like. I don’t use many - none if I can get away with it. I don’t like ‘em.
Plop some mayo into a little bowl and mix in 1 part sour cream to 6 parts mayo. Add tarragon. I’ve never used fresh—only dried, so add it to taste.
Taste everything and judge for salt—it’s easier to add it to the mayo than later.
Then mix it all up. MMmmmmmmmmmm
Good thing is—it’s even better after it’s sat and ‘married’ in the fridge for a day.
Happy Independence Day!
Next entry: The Declaration of Independence of the Thirteen Colonies
Previous entry: NancyTeddyBarbarasDiick et al -- your slip is showing...
