Mother's Day dinner at Dena and Sam's; May 13, 2006

appetizers:

Grilled Veggies - prepared by John and Kyle



Bread and Hummus - prepared by John and Kyle

Cheese and Bread - prepared by Dena and Sam

main course:

Garlic Chicken and/or Mashroom Dish - prepared by Dena and Sam

side dish:

Mom’s Picnic Potato Salad - prepared by Catherine and George

suggestion: Make this early in the day on the day you plan to serve it, or even the night before. The seasonings need time to meld and develop full flavor.

Serves 12 – 14

5 lbs. russet potatoes
½ cup finely diced green pepper
¼ cup finely diced onion
¼ cup finely diced dill pickles
½ tsp. salt
¼ tsp. white pepper
1-1/2 to 2 cups mayonnaise
2 – 3 tsp. prepared yellow mustard
6 hard-boiled eggs, chopped
12 oz. bacon, diced and cooked until crisp (optional)

1. Place the whole, unpeeled potatoes in a large pot and cover with cold water up to an inch or two over the tops of the potatoes. Bring to a boil and simmer briskly, covered, until the potatoes are just starting to be tender at the center when pierced with a fork—20 to 30 minutes for medium to large potatoes.

2. Immediately drain the potatoes and cover with cold water and ice to cool them down and stop their cooking. As soon as they are cool enough to handle, peel them and dice them in one-inch cubes. Let them cool completely or chill them before the next step.

3. Add the diced green peppers, onions, and dill pickles to the potatoes, and the salt and pepper. Mix carefully so as not to break the potato cubes up too much. Mix 1-1/2 cups mayonnaise with 2 teaspoons of yellow mustard. Add the chopped hard-boiled eggs and the mayonnaise mixture to the potato mixture and fold together carefully until thoroughly mixed. If the potato salad seems too dry, add mayonnaise a quarter-cup at a time until you are satisfied. Taste and correct the seasonings with mustard, salt, and white pepper as desired.

4. Chill in the refrigerator for several hours to develop full flavor. Serve with the bacon sprinkled over the top. Garnish with more boiled eggs, quartered, and parsley if desired.

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salad:

Crunchy Pea Salad - prepared by Gail and Charls

1 8oz can sliced water chestnuts, drained
½ radishes, chopped
½ cup red bell pepper, chopped
½ cup red onion, chopped

1/3 cup mayonnaise
1 tsp dried dill
1 tsp garlic powder
½ tsp poppy seeds

1. Toss peas, water chesnuts, radishes, red pepper and onion in a bowl
2. In a separate bowl combine mayo, dill, garlic powder and poppy seeds and mix
3. Toss together and serve in a flat salad bowl lined with lettuce leaves

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dessert:

Szarlotka - prepared by Joanna and Jacek