Cool and Creamy Homemade Potato Salad Recipe

Who doesn’t love potato salad? This is a cool and creamy homemade potato salad recipe  that has been in my family for decades. It is a mandatory part of family get togethers. It really is best if you make this in advance. The day before is best, but if that’s not possible, at least 5 hours before serving will do. This is a Southern recipe that we are proud of.

Serving Size  : 8


8 Potatoes, Cubed and Cooked
4 Eggs, Boiled and Peeled
1/2 Cup Onion, Minced
1/3 Cup Green Bell Pepper, Chopped
1/3 Cup Celery, Chopped
1/2 Cup Dill Pickles, Chopped
1 1/2  Cups Mayonnaise
3/4 Cup Sour Cream
3 Tbs Mustard, Yellow Prepared
2 Tbs Liquid from Pickles
1 Tbs Janes Krazy Mixed Up Salt
1 Tbs Paprika
Salt and Pepper To Taste

1. Mix the potatoes, onion, bell pepper, celery, dill pickles and eggs
together in a serving bowl or refrigerator storage container.

2. Mix the mayonnaise, sour cream, mustard and spices together.

3. Combine mayonnaise mixture with the vegetables and stir to thoroughly blend.

4. This is best made at least 5 hours in advance of serving.

5. Lightly dust with additional Paprika to garnish.

Nutrition (calculated from recipe ingredients)
Calories: 384
Calories From Fat: 184
Total Fat: 20.8g
Cholesterol: 140.9mg
Sodium: 687.5mg
Potassium: 992.3mg
Carbohydrates: 43.7g
Fiber: 3g
Sugar: 4.5g
Protein: 8.2g

My Points:8.82

No picnic would be complete without this. Just be sure to keep this under refrigeration and chilled, especially if it is an outdoor picnic.

Professional Cutlery – Do You Need It?

High quality professional cutlery can add efficiency to your meal preparation and quality to the end product.  Professional cutlery is typically a step above what the home cook would choose; however, it is a fine choice for a serious cooking fan.  A variety of companies produce professional cutlery, and it may be found at restaurant suppliers, at fine cooking supply shops, and online.  Quality professional cutlery is a fine gift for a passionate home cook, and will serve well in both a professional and home kitchen for years to come.

Professional cutlery is typically distinguished from the average home cutlery in several ways.  First and foremost, expect more durable materials in professional cutlery.  The blades will hold up better for long term use, handles may be both heavier and more ergonomic, and the knife should hold an edge very well when sharpened.

Professional cutlery is also more expensive, but it is an investment that will be worthwhile for many cooks.  A good quality knife will allow for safer, faster chopping, as more even cuts produce a higher quality food product.  The durability will save money over the life of your professional cutlery.

While chefs and others may clearly have a need for professional cutlery, as with other professional grade kitchen gear, a devoted and passionate home cook may well enjoy having professional cutlery for daily use.  Easily cared for with gentle hand washing and regular sharpening, professional cutlery will be an enjoyable addition to any kitchen for many years to come.

So, You Want To Cater Your Own Party?

Well, being an experienced caterer, I would have to say “Are You Crazy???”.

But, if you are determined to give it a try, just remember that planning a personal or corporate event for a group of people can be an overwhelming task. It requires a great deal of planning; endless hours of slicing, chopping, and cooking; and a great deal of shopping.  Also, you’re going to need a big freezer. The more that you can prepare in advance and freeze, the better off you are. If you don’t  have an additional freezer, see about borrowing freezer space from a friend or family member that does.(This rule only applies if you plan on actually enjoying your own party.)

Depending on the size and location of your event, you may need additional cooking equipment and supplies; tables and chairs; tents; and decorations. You may need to hire a disc jockey or live band. You might need to rent a location to host your event.

Although coordinating all the details takes time and planning, self-catering an event could save you a tremendous amount of money. Before you embark on a self-catered event; keep the following tips in mind:

Tip #1: Get organized! Create some type of system that allows you easy access to everything connected to the event. You might want to create a spreadsheet or use a word processor to create various forms. Perhaps you prefer to buy a notebook and keep everything written down. Regardless of the method you choose, keep it simple and easy to use.

Tip #2: Make lists. Create a list of contact information for all invited guests. Include a column that you can check off if they will or will not be attending. Create a “To Do” list and organize it according to deadlines for each required task. Create checklists to help you stay on track. Make a list of types of cookware, serving dishes, dinnerware, flatware, drinkware, tablecloths, napkins, etc. that will be required to serve the meal.

Tip #3: Create a menu. Make a list of everything you will be serving and the ingredients required to make items from scratch. Be certain to include a list of beverages and alcohol, if it will be served.

Tip #4: Comparison shop online. Once you have compiled your list of requirements, search online for places where you can rent supplies or purchase food in bulk. Many party supply stores offer a wide variety of catering equipment including chafers, steam tables, coffee urns and drink dispensers. Oftentimes, wholesale clubs will provide you with a one-time shopping pass that allows you to purchase at discounted prices without becoming a member of the club.

Tip #5: Develop a schedule. After you develop your menu, determine how much time will be required to prepare the food. Many items can be prepared up to a month in advance and kept frozen. Others can be made a day or two in advance, while some can only be prepared hours in advance. Be certain to allow extra time just in case Murphy’s Law kicks in. Also factor in how much time you will need to set-up tables, decorate, transfer food to serving platters, set-up banquet tables, etc.

Tip #6: Follow-up with invited guests. Allow yourself time to place a phone call or send an email to guests who do not RSVP. It’s best to have an accurate count of how many guests to expect. There’s nothing worse than planning for thirty people and having sixty show up, or vice versa.

Tip #7: Use disposable dinnerware and serving equipment. Now, being an environmentalist it pains me to share this as a tip; however, as a retired caterer, I say this because it eliminates a tremendous burden — particularly when self-catering a large event. Self-catering requires a great deal of physical labor, planning and organization. Use any time-saving or sanity-saving tip you can find and toss the guilt over disposable dinnerware.

Tip #8: Enjoy your event. Chances are good that you will be exhilarated and exhausted after self-catering your event. If you can stay organized and work your plan, you’ll have more time to actually enjoy the event you’ve worked so hard to put together. So, plan, plan, and plan some more so that you can mingle with your guests and participate in your party!

I’m not going to make this a tip, but something  you may also want to consider is security. We had a Christmas party once where several people participated in the planning and cooking. Everyone that participated was allowed to invite 10 people. The night of the event, we lined the driveway with candles in bags of sand for people that had never been there before. By 9:00 PM, we had about twice the amount of people we had estimated. We had a bunch of party crashers, but since individual people had invited other people, it took us  awhile to figure it out. The crashers left amicably, but your just never know.

Do You Need Help Organizing Your Recipes?

Do you enjoy cooking? Do you dread going through all of those scraps of paper looking for that Vegetable and Beef Soup recipe that you make once a month? Well, I know that I do. I have absolutely TONS of hand written recipes, or I used to. Yeah, I kept the originals. They are now in a box in my garage, but they have been transformed into a marvel of technology.

They’re now in my Living Cookbook Recipe Management Software where I can quickly open them up, print a copy if I need to and save myself about 30 minutes looking through scraps of paper.

I set out on my journey to find the perfect recipe management software on the market. I looked high and low. I had an agenda. Not only did I want to organize my own personal recipes, but I wanted to be able to download recipes from the Internet into the software. I wanted to be able to create a cookbook from my own original recipes that I could either print and bind or upload to a website to sell.

The software I chose had to do all of those things. I wanted the cookbooks to be in a standard cookbook format. I’m old fashioned, I like things in a familiar form. I wanted to be able to email the recipes to friends and family that always call around the holidays or when they’re having a party and need a particular recipe.

I keep wondering how I became the sole keeper of my mothers cornbread dressing recipe. I guess I’m the only one in the family that is organized. Also, I’m older now and I wanted to choose the font size customized to my eyes. No more having to wear glasses to read my recipes. Yeah!

One other very important piece of the puzzle was that I needed to know the exact nutritional analysis of each recipe. My brother was recently diagnosed with Type II Diabetes and anyone in that same boat knows that you can’t just guess about what you’re eating. You have to know for sure what’s in the food you eat. This cookbook software has that built in. Their database is linked directly to the USDA Nutritional Tables and if the USDA makes any updates, you just go to the link in your software and upload the updates. Very important.

Just be forewarned. That information my surprise you. Boy, do I ever wish that I hadn’t put my Homemade Pimento Cheese recipe in there. Ouch, the fat grams. Oh well, don’t they say that it’s what you do most of the time that counts? I sure hope “they” are right.

This recipe software does a lot more than just the points I have covered, but these were the most important ones for me. If you’re looking for cooking software, decide what your most important needs are and go from there.