Summer is upon us!!



Spring is here!  Bulbs are sprouting, greenery is appearing, birds are returning to the feeders and the delicate scent of hyacinths are in the air.  That can only mean that summer is just around the corner. Clean off the grill, dust off the propane tank and get ready for a BBQ!  As important as the main course, the side dishes always make your mouth water.  Decadent deviled eggs, bubbling, brown sugar-kissed baked beans and tangy coleslaw can jettison any BBQ into the culinary stratosphere.  With great joy, I share with you the recipe for my mother-in-law, Bees outstanding potato salad.  This is a recipe handed down over the decades and one that I treasure.  Bee passed away on March 7^th, 2011 after a brief, yet devastating illness.  I share this recipe in her honor, as I loved her dearly.  Let the BBQ begin!!!

Bee’s Potato Salad  (Makes 5 lbs)

Serves 15-20

5 lbs. all purpose potatoes, halved and cooked, skins on.

(1) Large onion, finely chopped

(2) Ribs celery, finely chopped

((6) hard boiled eggs, finely chopped

Miracle Whip

Salt

Pepper

White Vinegar

Directions:

Boil Potatoes until fork tender. Drain, and peel the potatoes.

Put 1/3 of the potatoes in the bowl, sprinkle with (3) tbsp of vinegar

(It’s important that you season with vinegar when the potatoes are hot!)

Add salt and pepper to taste.

Add a small amount of mayo.

Repeat the procedure above with the rest of the potatoes in three layers.  On top, add finely chopped onion, celery and hard boiled eggs.  Mix to incorporate all of the ingredients.

Salt and Pepper again, to taste.