This past weekend, I set out to recreate my childhood favorite. The result? A pretty darn good cookie sandwich . . . that could never match up to the original. :(
Do any of you know about the famed double doozie? Have you ever tried making it yourself?
(To make the monster above, I used this recipe -- substituting applesauce for the eggs -- and stuffed it with this frosting.)
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I don't know how I made it through my 26 years -- countless picnics, BBQs, family gathering, etc. -- without making a potato salad. But, I had. So, when we were at Wegmans last Sunday, I passed by some pretty yummy looking summer salads in the prepared foods section.
I just had to try it.
We decided to go for a mustard potato salad because we absolutely LOVE whole grain mustard. The kind I used in this recipe? Inglehoffer Stone Ground Mustard. You should be able to find it at most grocery stores -- but, really, any grainy mustard will do. Also, this recipe called for 4 hard-boiled eggs, chopped. Though I do eat eggs now, I chose to omit them.
One more thing: Vegans out there -- I made the salad using regular mayonnaise, but I'd be interested to hear how it turns out using Vegenaise. If you try it, please let me know!
What you'll need . . .
- 6 medium red potatoes, boiled in skins until tender (allow to cool before handling)
- 1/2 large white onion, diced
- 2 large stalks of celery, diced
- 1/8 cup chives, chopped
- 1/4 cup chopped pickles
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup mustard
- 1 Tablespoon white vinegar
Method . . .
- Cut cooked potatoes into cubes with skin on (or you may remove the skins first, and then cube). Place in a large mixing bowl with onion, celery, chives, pickles, salt, and pepper.
- Toss gently.
- Whisk together the mayonnaise, mustard, and vinegar.
- Mix these wet ingredients into potatoes/veggies until well coated.
- It's recommended to refrigerate the salad for at least 4 hours to let flavors meld before serving. But we didn't wait. Hahaha :)
Next post: Recreating the Double Doozie.
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Good morning, everyone!
Thanks for your patience and kind words regarding my break from blogging. I'm just writing a quick bit now to let you all know I'll (very) soon be back at it. Summer craziness is stabilizing a bit, I've felt more motivation to get back in the kitchen . . . and, I'll have to say, watching Julie & Julia yesterday definitely made me think about my own little blog.
If you haven't seen it yet, you definitely will enjoy it. I went with my mom and dad (a late b-day visit). It made me want to expand my repertoire -- cooking specifically -- there's just so much to learn!
Do any of you have cooking/baking goals? Have you always wanted to make a certain dish, but feel overwhelmed with its difficulty? In honor of Julie & Julia, I'm going to set myself 10 cooking/baking goals and accomplish them over the next three months (along with my other recipes and treats).
I'm off to do my long run. But here are some photos from my recent family trip to Wildwood Crest/Cape May, NJ. Oh, yeah. I also turned 26 since my last post . . . oh, boy.
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