Saturday, August 6, 2011

Pastor Paul's Potato Salad, with Stacey Wallace Benefiel


Not participating yet? You can't win if you don't play! Click HERE to start!


Stacey Wallace Benefiel is here today!



If you haven't heard of her, she's an absolutely fantastic author. Her Zellie Wells trilogy includes Glimpse, Glimmer and Glow, all of which are amazing. I've fallen in love with Zellie Wells. She's an awesome character and you need to add her books to your TBR!

I'll stop rambling though and let Stacey take the stage. She's here to share a recipe with you.

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Pastor Paul, the main character’s father in my Zellie Wells trilogy, loves to cook and is excited about food.  I thought I’d share his, ahem, recipe for his famous potato salad that he takes to the Trinity Lutheran Fourth of July picnic each summer.

Pastor Paul’s Potato Salad

8 potatoes
5 hardboiled eggs
¾ c. chopped onion
½ c. rough chopped dill pickles
¼ c. dill pickle juice
2 T. yellow mustard
1 c. mayonnaise
Salt and black pepper to taste

1.      Scrub potatoes and quarter.  Place in large stockpot and cover with cold water. You may salt the water with a teaspoon of salt if you wish.  Bring to a boil and then lower the heat to medium.  Cook the potatoes until they can be easily speared with a paring knife.  Drain and set aside in a bowl to cool down until they are easier to handle. (I leave the peel on, but this is a good time to remove it if you don’t want it.) When they are still warm to the touch, chop them into bite-sized pieces and pour the dill pickle juice over them.

2.      While the potatoes are boiling, put the eggs into a saucepan. Cover with cold water and a ¼ teaspoon of salt if you wish.  Bring to a boil.  When the water has boiled, cover the pan with a lid and remove it from the heat.  Leave the eggs in the pan for 12-15 minutes. When the time is up, run the eggs under cold water until they are cool enough to handle.  Peel the eggs.  Reserve two for garnish and chop the other three into small pieces.

3.      Combine the potatoes and the eggs.

4.      In a separate bowl, combine the onion, dill pickles, mustard and mayonnaise.

5.      Combine all ingredients and salt and pepper to taste.  Slice the remaining two eggs and garnish the top of the salad.  Chill in the refrigerator until ready to eat.

I hope you all like this recipe as much as the people of fictional Rosedell, Oregon do.  It’s best enjoyed sitting outside while reading. :) So, how about some books?  I’m giving away two paperback copies of the complete Zellie Wells trilogy.


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Yes she is!

Make sure to stop back by tomorrow for a chance to win one of two complete sets of the Zellie Wells trilogy! It's a dream come true!

(Also, I now have a craving for potato salad.)




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