General Discussion & Chat: Coffee and........Sat. May 5, 1 by Maria

Maria wrote:
I always make my mother's potato salad, never liked it with mayo., neither did my family. She always used 'fingerlings' potatoes they are about 5" long and 1" wiede and are very firm. They are difficult to find in the market, insrtead I now use small red potatoes about 2lbs, boiled , peeled and sliced very thin, a small finely chopped red onion , fresh dill or dried, salt and pepper, aTBL spoon of suger added to an ordinary vinigrette with olive oil. Add this to the still warm potatoes and keep them in room temperature stirring occasional for a few hours. After, if prefered cold than put salad in refridge.

This is the dogwood tree my husband planted for his mother around 1950 it is almost in full bloom

Off to do some more planting