Well here we are. It's the official end of
Summer. I have to admit, I am not sad. I still contend that gentlemen have some many more festive and fun wardrobe options in the Fall. I have always been a Fall person. 70s for a high and mid 50s for a low. It's PERFECT. Crisp cool and motivating weather always gets me going.
I thought with it being
Labor Day, I would share with you one of my favorite recipes. This is my take on Potato Salad.
| 5 pounds small unpeeled red potatoes, cubed |
| 8 hard-cooked eggs, chopped |
| 1 pound sliced bacon, cooked and crumbled |
| 2 cups (8 ounces) shredded cheddar cheese |
| 1-1/2 cups (12 ounces) sour cream |
| | 2 to 3 teaspoons prepared mustard |
How to make your salad:
Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.
In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.
It makes about 20 servings.
Lawson
www.mimosaradio.com
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