I hate potato salad. There; I said it. Now you can all laugh.
But on Memorial Day, my boys pleaded with me to make potato salad ("Don't you know how to make it? Can you look it up in a cookbook?"), and how could I deny them this all-American picnic food? Well, they liked it so well that Ryan plopped the bag of potatoes on the counter on the morning of the Fourth, so I wouldn't forget to make it for him. So, here it is....
THE POTATO SALAD HATER'S POTATO SALAD
5 pounds redskin potatoes, scrubbed
1 cup mayonnaise
1/2 cup sour cream
1/4 cup ranch dressing mix
5 carrots, peeled and shredded
1-1/2 cup pickle slices, shredded
Scrub the potatoes, cut into bite sized chunks, and boil in salted water until just fork tender. Drain, then cover in cold water and ice to quickly chill them. While the potatoes are chilling, shred the pickle slices and carrots. In your serving bowl, stir together the mayonnaise, sour cream and ranch dressing mix (I used low fat sour cream and mayo, and no one knew the difference). Stir in the carrots and pickle slices, then drain the potatoes again, and stir them into the dressing mixture. If you want the mixture to have more dressing, add more mayonnaise, and stir well to incorporate. Store in the refrigerator until serving time.
And I didn't take a picture of this, of course, but the boys ate the whole 5 pounds in 2 days - and there were only 3 of them at home.
So, since food pictures are lacking, how about a picture of Brutus getting a bath on the 4th of July, when we actually had sun in the afternoon - a rare event around here for the last few weeks:
No puppy bath would be complete without said puppy soaking his person. As you can see, Dan had to hug Brutus to get him to stay in his washtub. End result: Both smelled like oatmeal puppy shampoo!
Happy Weekending, everyone!