Easter Dinner……. Easter is such a great time for a family gathering. Now that I have two beautiful and talented Daughter-in-Laws, it is a pot luck event. Our Jenny has mastered the art of bread and roll baking so that is usually her contribution, along with her awesome homemade jams. Our Maureen has some wonderful recipes passed down from her Mom and we are always anxious to see what her surprise will be. There are two dishes, however, that must be present for the Easter feast. They are my mother’s potato salad and her beautiful pickled eggs. Here is how you can enjoy them too…..
Great Grandma’s Potato Salad
6 large Russet Potatoes
8 large eggs
¾ cup mayonnaise -- Mom says Best Foods is best
½ tsp. mustard
8 –10 green onions
1 Tbsp. celery seed
Salt and Pepper to taste
Paprika to garnish
Boil potatoes with skin on until soft. Drain and cool in colander.
Boil eggs appx 30 minutes then cool in ice water.
Peel potatoes, dice to 1” size.
Rinse the green onions and slice the roots off. Slice the tender white and about 6 inches of the greens into small pieces.
Peal and mash 6 eggs and mix with mayonnaise, mustard and celery seed until well blended.
Toss the diced potatoes and onions with the mayonnaise/egg mixture. Taste, and then season with salt and pepper.
With the remaining two eggs, peel and slice thin. Arrange them over the top of the salad and sprinkle a bit of paprika over them to garnish.
Cover and refrigerate for at least 2 hours. Even better, make the day before and refrigerate overnight.
Grandma’s Pickled Eggs
Ingredients:1 (15 ounce) can red beets (Mom uses her own home-canned beets)
1/4 cup sugar
1/2 cup white vinegar
1/2 cup cold water
1/2 teaspoon salt
4 whole cloves
1 small cinnamon stick
6 - 8 hard-cooked eggs
1 white onion sliced into rings
¼ Tbsp. pepper
Pour the beet juice into a medium-size pot. Stir in the sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
Place the sliced onions and hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Sprinkle with Pepper. Store the container in the refrigerator for approximately 2 days to insure the red liquid colors and flavors the white of the eggs.