Hey folks, it’s been a long year, but there is a lot to be thankful for. Among other things, I am thankful for you all – for the many friends I have, and for how much I have learned from you. In honor of that, here is a special recipe … maybe late for Thanksgiving, but on time for the coming holidays, and of course great in the summer.
Back in the 80’s and 90’s a group of us used to congregate at Owen F.’s barn/camphouse, and hunt at his ranch. He’s a great cook, and he made many fine meals for us. Among them were mesquite grilled pork loin, Rancho Guajalote beans, salad with Leonard’s Dressing, occasionally catfish and even lamb (like you’ve never tasted). A perennial favorite was a potato salad known as Suzanne’s Potato Salad. I believe it was given to him from a Swedish friend of his – Suzanne. It is a unique potato salad, has lots of dill and capers – two of my favorites. Anyway, I found this long lost recipe while cleaning out the recipe folder – it was printed on thermal fax paper from 1999, and just about gone. Enjoy!
Suzanne’s Potato Salad
For 8-10:
8 med/lg potatoes
2 lg onion, chopped
3 cloves garlic, minced
½ cup +/- olive oil
dry dill weed
6 lg eggs – boil & peel
½+ cup mayonnaise
½+ cup yellow mustard
salt and pepper
capers – a lot of capers
Scrub or peel potatoes, cut up in large pieces, place eggs in potatoes cover with water, bring to boil, turn down, cook until potatoes tender but not overcooked, drain water, place eggs in ice water to chill, pour olive oil over hot potatoes, add minced garlic while hot, roll in oil, looking to have enough oil to coat and be soaked up by potatoes, add dry dill weed, salt and pepper. Roll in oil, let cool. Add chopped onions, drain 90% liquid off capers, add capers, add mayo and yellow mustard, add chopped boiled eggs. Add dill salt, black pepper to taste. End result light yellow color and right taste … “royalty is $5 per batch” Sept 5, 1999