Living

Cooking with Susie Q — May 15, 2019

I am excited at the change of seasons. I feel I can breathe when I go outside. I find I pause before getting into the house or the car.  In the colder weather I rush to get from point A to point B. It feels like I just keep on keeping on just to get through winter.

I’m sorry for the brief rant, but I’m excited with the change of weather.  Spring is here! That being said, my rhubarb is up, my peonies are showing signs of life and my tulips are showing leaves.  Yes, I am so excited.

I’m planning on using my strawberries from last year with my rhubarb from this year to make more jam. This makes room for this year’s berries. If you have any recipes using frozen strawberries, I would appreciate them.

I had a request for a recipe for potato salad and pasta salad.  I seems with graduation parties, weddings and family gatherings, these are something we can all use and have had at these celebrations.  Have a great week!

Potato Salad

6 Yukon Gold potatoes

1 small sweet onion, diced

3 hard-cooked eggs, chopped

1/2 cup diced celery

salt and ground black pepper to taste

1 cup mayonnaise

1 teaspoon prepared yellow mustard

Directions: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.

Mash potatoes with a potato masher. Stir in onion, eggs, celery, salt, and black pepper. Mix mayonnaise, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

If you have partygoers that are sensitive to onions, I usually replace with about 1/ 2 teaspoon of onion powder. Share your favorites and don’t forget the pasta salads.

I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@outlook.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.

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