June 28

The Best Potato Salad in Churchville, USA

To: sallyrayjones@gmail.com

From: sarahcooks@gmail.com

June 28th, 2013

Hi Sally Ray

It was nice running into you the other night at Marv’s we do not see each other near enough life gets crazy busy with kids and trying to keep Bill happy.  Bill works so many hours at the plant he never has time for me so I end of doing everything.   I am sure you know how that feels during football season it must drive you crazy.   By the way what is Joe saying about the team this year.   OMG I feel like we have so much to talk about.

Do you guys want to come over Sunday for a BBQ Bill said he would grill up Brats and the kids can play and we can talk and test out my new potato salad recipe I am thinking submitting this year?   It’s a recipe from Bill’s mom that I have adapted to of course make so much better.  I wish just once Bill’s Mom would cook with some flavor….I can understand why she does not as his Dad is such a bore won’t eat thing but meat and flavorless potatoes.   You have meet him haven’t you?   I know Joe knows him.

Also have you heard what has been going on with Krissy always being over at the floral shop?  Does not seem right to me that they can submit a recipe to the cook off as a team, but what do I know we can discuss on Sunday you can come right?  I have tried to befriend Krissy being new in town and all but she is so shy maybe we could invite her to the next women’s club meeting?

Anyway let me know about Sunday and here is my potato salad recipe I am making on Sunday do you think I should add more or less of anything?

Picnic Potato Salad Submitted by Sarah Smith

8-12 eggs

5 lbs. Red Potatoes

2 tbsp. sugar

2 tbsp. white vinegar

Boil potatoes to a hard soft drain and peel skin off  than  place in single row on a jelly roll pan.

Sprinkle sugar and vinegar over warm potatoes and let cool.

Boil eggs and drain and let cool and peel when cooled

While potatoes are cooling prepare the following

1 onion diced

1 bunch of radishes sliced and cut in half

2 cups Miracle Whip

1 tbsp. yellow mustard

1 tbsp. celery seed

1 tsp. salt

¼ cup pickle juice

2-3 midget pickles diced

Mix together in large bowl and let sit while you peel and slice the boiled eggs

Mix sauce with potatoes and gently add eggs after mixed.

Garish with sliced radishes?

PS…I am making enough so you can take some home after for lunch on Monday!


Peel the potatoes when still hot

Peel the potatoes when still hot

Category: Church Cooks, Sally Smith, Sarah Ray Jones | Comments Off on The Best Potato Salad in Churchville, USA