Simple Southern Potato Salad

I know that the holidays are now over and done with, boy I'm glad that shopping rush is finally over! but we still have one more to go...New Years Day!

Usually on New Year's Day, I serve a dinner of roast beef, or prime rib. And with that comes all the fixings. And one holiday dinner staple that may seem a little weird to some...Potato Salad! 

But not just any potato salad; I'm serving grandma's Old Fashioned Southern Potato Salad!

My Mother-In-Law is is from the south. Louisiana to be exact, so she knows southern. Since her wedding back in the 50s, she has left the south, and has settled down in Los Angeles. She still has her southern roots, though, and that's where this simple, easy, and oh so yummy recipe comes from.

Everyone loves potato salad. And I feel that it is a wonderful dish to serve anytime of year, not just summer. Potato salad is something I serve almost every holiday. It is a side dish that not only does my family love, but it is a very affordable holiday side dish that is easy to make, and make ahead so that you can make other foods.

It adds a freshness to my holiday menu. When I make a big holiday dinner, the potato salad is the first to be devoured. And everyone always wants some to take home for leftovers. That why, when I am cooking for a large crowd, I always triple this recipe.

It truly is a family favorite!

 I wish you and yours a very happy new year full of health, wealth and happiness from my home to yours!

Ingredients:

2 1/2 pounds russet potatoes (peeled and cut into cubes)

1 1/2 cups mayonnaise 

1 cup diced celery (1-2 stalks)

1/2 cup diced carrots

7 hard boiled eggs (peeled and diced)

1 teaspoon salt

1/2 teaspoon ground black pepper

Fresh parsley for garnish

Directions:

In a large pot, boil cubed potatoes until fork tender. About 20-30 minutes.

Meanwhile in a large mixing bowl, add mayonnaise, celery, carrots, salt and pepper and mix until combined. When potatoes are done cooking, strain potatoes using a strainer. Add potatoes to mayonnaise mixture and add diced boiled eggs. Mix everything until mixed and combined. Cover and chill in refrigerator until cool. At least 6 hours or overnight. Garnish with fresh parsley when ready to serve.

Green Beans and Bacon

We have been wrapped up in watching the Olympics on TV lately.

I really enjoy all the games, especially ice skating, and snowboarding. I try to watch all the events, but  it's close to impossible to catch every single game.

They started out with a glitch! But it still was very beautiful.

I loved her hat! Her work uniform is awesome:)

The snowboarding event was so awesome!

This is how my son watches the Olympic's

(Semi-interested) 

Not a great night for some of the skaters, but we're still

Rooting for the home team:)

We had dinner tonight and the side dish of green beans and bacon was on!

I am embarrassed to admit that I have been eating while watching the games lately.

But it's only once every two years right? 

So here is to a wonderful dinner and here is to team USA!

1 can of green beans

1/2 cup sliced onion

1/2 pound bacon chopped to 1 inch pieces

1 clove minced garlic

1/4 Teaspoon crushed red pepper flakes

Salt and pepper to taste 

Begin by cooking bacon on med-high heat, until crisp but somewhat soft. Remove bacon and set aside. Discard all but 1 tablespoon of bacon fat from pan, then return pan to stove. Add onion to the pan and let it get a bit browned and translucent, about 3 minutes. Then add garlic and crushed pepper. Cook garlic for only a minute, so not to burn, then quickly add green beans and cook for about 2 minutes then add bacon and salt and pepper to taste. Cook for another minute or two, then transfer from heat to a serving dish.