So, Roo graduated – yay! And the family gathered yesterday at my parents’ house to celebrate this fact. Of course, there was food. Lots and lots and lots of food. So much food that we’re all going back to Mom and Dad’s to separate the leftovers and see what goes in whose freezer.
Mom made way too much food. If I can get them from her today, I’ll be putting up recipes for her calico bean salad and her sausage and peppers.
Of course, I brought food, too! But a lot of it had to be grilled, so there are no recipes for that. My potato salad “recipe” is at the end of this post.
My aunt made lamb chops marinated in a mint sauce. It was so good, Roo has asked her for the recipe as soon as the lamb ran out.
Midalah made Lemon Lavender Poundcake. She did learn that 1 oz of dried lavender is enough to make about 20 cakes! Her apartment must smell really good right now. I know the cake did!
The best part of the day was spending it sitting under the big tree at my parents’ home, eating, laughing and talking with family. Now, in 4 years, when she graduates from Penn State, we’ll do it all over again!
Simple Potato Salad “Recipe”
All measurements are approximate. I just tossed this together and it seemed to go over well.
5 lbs potatoes, skin on
1 – 2 Tbl Dijon mustard
½ c chopped celery
½ c – ¾ c sweet pickle relish
2 tsp garlic salt
1 ½ c – 2 c mayo, depending on how creamy you want the salad to be.
Scrub potatoes, leaving them whole.
Put potatoes in a pot of cold water. Bring to a boil on medium-high heat. Boil 15 minutes. Drain and cool.
While the potatoes are cooling, mix remaining ingredients, except for the mayo.
Chop potatoes into approximately ½ - 1 inch chunks and put into large bowl. Add in the mixed dressing ingredients, then add mayo, mixing until you reach the desired consistency.
Chill overnight so the flavors have a chance to meld.
I don’t use a lot of extra salt, but you may want to add salt and pepper to taste, too.
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