We eat fairly locally to begin with, but this week I altered Aunt Linda's (Perfect) Potato Salad to be local. Well, except for those dratted onions that I complained about last week. But you must understand: while I consider recipes for ideas, Aunt Linda's Potato Salad is perfect and I don't alter it.
Aunt Linda's Potato Salad
Boil in their jackets:
1.5 lb. potatoes
Cool slightly (they should still be steaming when you gingerly cut them), cube, and gently mix with:
1 medium onion grated (I whap it in my food processor)
1/4 c. salad oil
1 1/2 Tbs. vinegar
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
Before serving, mix together and then gently fold into the potatoes:
1/2 c. mayonnaise
1 c. diced celery
1 Tbs. sweet pickle relish
1 hard cooked egg, chopped
2 Tbs. chopped parsley
The potato salad can be made ahead and keeps very well for several days. It is the best potato salad I have ever eaten, even if I feel disloyal to my mother for saying that. And it doesn't even have bacon!
To make it local this evening, I substituted chopped SOLE watercress for the parsley. Also of note: I used my homemade mayo and homemade pickle relish and the last of the SOLE celery. My potatoes were sadly wrinkled and sprouting, but under all the yummy stuff, no one noticed.
I got sausage from my favorite local Amish butcher. We ate it with local horseradish. Along with the sausage, I baked cherry cobbler (local cherries, milk, whole wheat pastry flour and non-local stuff like sugar and baking powder and the recipe is Quick Fruit Cobbler from More with Less).