Fathers Day with Cole Slaw and Potato Salad
Potato Salad and Coleslaw were on the agenda for me to make. Yes, I agree it is very boring in the aspect of old food, and full of fat. But there is nothing like terrible versions of both, so I knew that I needed to make the real McCoy. I think the best Potato Salad was made by my mother and Pixie’s grandmother. This Coleslaw that I am making is called Alabama Coleslaw is literally one of the best I have tasted yet for the creamy version. The Potato Salad is one that I have make that is a version of my moms. The key to both is get them made the day before so they can get very cold. And they are better the day after preparing. By the way, you don’t have to eat a huge portion of either.
Potatoes boiled in skins and fork tender. Get room temp.
For every potato use almost the amount of hardboiled eggs. So if you use 10 potatoes, then 9 eggs.
Good quality sweet pickles, 5 small chopped fine
1/4 of a small white onion, minced fine
salt and pepper
Celery chopped fine
When potatoes have cooled peel and cut into bite size pieces in large bowl and set aside. Then peel cooled hard boiled eggs and do the same with them into the bowl. Add your onion and sweet pickles, and you may need more of the sweet pickle. Sometimes I use 6 of them depending on the size of the gherkin. Hold off on the salt til you are done adding. Take a cup of mayo and add this and then add about 2 tab of the sweet pickle juice. Now add a good amount of pepper, and a few dashes of salt, and I use quite a bit of pepper. Because that when this sits and get cold the potatoes absorb everything and will become bland. You do not want this soupy either, so hold you liquid down. I sometimes add celery and this depends on the celery that I have. Has to be tender and good color. So if yours is not so great don’t use it. Mix all and taste and check your salt level at this point. Get very cold and decorate the top with cherry tomatoes or red pepper strips and a sprig of parsley.
This is very easy but you need to find super fresh cabbage. Do not use the bagged pre-cut. That is terrible stuff. Cabbage needs to be sit very thin and then chopped to suit your guests. You also need freshly peeled and grated carrots, depending on how much cabbage you have. For a nice sized recipe for 4 to 5 people I use like 3 carrots. Hellmans Mayonaise is needed at this point and I start with a cup, mix in 3 tab of sweet pickle liquid. To this add 1 tsp of celery seed and ground pepper. I also believe that green onions are good only if you like them.