LUCY BURDETTE: Memorial Day is a day to honor those who died serving our country in times of war. Here's one of our favorite posts, in which the Reds talk about how war touched each of us personally.
But it's also become the weekend to celebrate the beginning of summer--and we do that so often by eating! When John and I drive to Florida in the fall, and back north in the spring, we have developed one must-stop lunch place. Sally Bell’s
Kitchen is in downtown Richmond and when you walk in, you feel like
you’ve fallen back to
an earlier time, with grandmothers in aprons and
hairnets making you a Southern lunch. You choose your preferred sandwich
and cupcake (strawberry in this case, though the caramel icing is
killer,) and then potato salad, a deviled egg, and a Parmesan wafer are
added. And the packaging is adorable—each lunch comes in a little white
cardboard box, tied up with string.
We love everything about the
lunch, but especially the potato salad. This is what I'll serve at a Memorial Day picnic. It's a little
sweet, and lower-sodium, and we like it a lot.
2 1/2 pounds medium red-skinned potatoes, washed, with bad spots cut out (about 7-8)
1 teaspoon BENTON’S TABLE TASTY (or 1/2 tsp salt if you don’t need low sodium)
1/2 cup mayonnaise (I used Woodstock organic)
3 tablespoons Rick’s pickle relish with juice (or other sweet, high-quality)
1 1/2 tablespoons Dijon mustard (or Kozlik's Amazing Maple)
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper plus more
5 large hard-boiled eggs, just the yolks folks
2 tablespoons chopped red onion
2 tablespoons chopped flat-leaf parsley
Cut the potatoes into quarters, cover with water and simmer until
tender when pierced with a knife, 20–30 minutes. Drain. Place potatoes
in a large bowl and let cool slightly.
Meanwhile, whisk mayonnaise, pickle relish, Dijon mustard, sugar, 1/4
tsp. pepper, and 1 tsp. Table Tasty in a small bowl for dressing. Add
onion and parsley.
Using a large wooden spoon or potato masher, coarsely smash potatoes.
Add egg yolks to potatoes and coarsely smash them together. Then gently mix in the dressing. Cover and chill.
Dust the top of the bowl with paprika.
What will you remember over this Memorial Day weekend? And what will you be eating?