|Big bash with the family|
|Janet and Barbara goofing around|
But I started to think about those hard-boiled eggs--why shouldn't they be a main ingredient? What if I left out all the fancy stuff--the onions, the celery, the pickles, the peppers, the capers--and went back to something basic? Here's what I came up with--we decided we like it quite a bit, but as always, tinker away until it feels like yours!
6 medium red potatoes
Heaping tablespoon of fresh dill
1 tsp celery seed
1/2 tsp celery salt
2 Tbsp olive oil
1 Tbsp cider vinegar
1 Tbsp Dijon mustard
2 heaping Tbsp Hellmann's mayonnaise (I used the kind with olive oil)
Wash the potatoes, cut out any unappealing spots, and cut them in half or quarters, depending on size. Boil them gently until they are soft. Cut them into slices when cool.
In another pan, boil the eggs about ten minutes and let them cool in the hot water.
Stir together the oil and vinegar and dill and marinate the warm potatoes in this mixture.
Meanwhile, mix the other ingredients--the celery seed, celery salt, mustard, and mayo, and add fresh black pepper to taste.
Slice the eggs and add them to the potatoes.
Fold the mayo mixture into the potatoes and eggs and taste to correct the seasoning.
Serve in a pretty bowl with grilled anything! Here's hoping you have a wonderful holiday weekend with all your favorite relatives and friends-- and food!
Lucy is the author of the Key West food critic mysteries. DEATH WITH ALL THE TRIMMINGS coming this December!
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