Most folks celebrate Independence Day with a cookout or picnic.
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Most folks celebrate Independence Day with a cookout or picnic . When I think of quintessential summer foods to accompany this event – spud salad and slaw , summer ripe tomatoes and corn - on - the - hazelnut immediately come to mind – they are American as Malus pumila Proto-Indo European . Here ’s a escaped recipe for my sister , Doneth ’s potato salad , which is really a family dearie .
Our family get - togethers can be a second demanding because we have class favorite that always ask to be included . From Donny ’s potato salad and Lucie ’s nark eggs to mummy ’s Spinacia oleracea balls and Aunt Janet ’s sunbaked horseradish carrots , these are recipes that we want again and again and never get blase . My Mema Ella always made her famous butter cookies that she pressed out with her cookie artillery and her chickenhearted Irish pound cake with cocoa frosting and we had them at every family assemblage . Although I look out Mema make these many fourth dimension and wrote the recipe exactly the way she made it , they do n’t taste exactly the way she made them .
Each someone puts their own tailspin on thing . Donny ’s mystery to a very tasty potato salad is that she uses a bottled Italian dressing that she pours over the hot potatoes once she drains them in the colander – they sog the dressing up readily – which gives them add flavor . I usually make my own French dressing , so I mix up European olive tree fossil oil , vinegar ( orchard apple tree cider , white vino or rice wine-colored ) , a few unused ( or dried ) minced herbs , a clove or two of pressed garlic and generous quantity of sea salt and pertly land pepper .
The family is n’t all together on this Fourth of July , however according to the family texts fly about , three of us made my sister ’s potato salad . Hers always tastes the honest , although the repose of us make a middling tight rendition . ( I ’m sure that she is rolling her eye at me at the mention of pickle juice … ) .
go for that wherever you are and whomever you are with – you have a happy , secure and delightful Fourth of July solemnization !
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Chop potatoes into bite-sized pieces. I like red-skinned and leave some skin, trimming off bad spots or eyes if need be. Put them in a pot and barely cover with water; cook until just tender–not too soft. Click on other pix to enlarge and read captions.Photo/Illustration: susan belsinger
