Fort Worth: It’s the holiday season once more; the spring holiday season, that is. And as usual folks all over the world are pulling out their favorite family recipes and discovering new ones with which to honor the holiday. Whether you’re serving a leg of lamb, ham, or another favorite, potato salad, and deviled eggs are usually on the menu as well.
Here are two tried and true recipes sure to complement your Easter table. The potato salad is mine. One Easter I found we were out of regular yellow mustard for the dressing and had to substitute it for spicy brown mustard. I have not used yellow mustard since then. It has been a hit everywhere I’ve taken it too.
It’s simple but flavorful. Give it a try.
Next is a tasty recipe for Deviled Eggs from the Community Digital News archives by Amelia Ames. Make both recipes Friday the 30th, or Saturday the 31st and store in your refrigerator. It will taste even better than when first made. Enjoy! And to those who celebrate it, Happy and Blessed Easter!
Claire’s Potato Salad
1# unpeeled red potatoes – washed,
4 hard-boiled eggs, chopped
¾ finely chopped onions
¾ cup finely chopped celery
Salt and pepper to taste
1 cup real mayonnaise (not salad dressing)
1/3 cup spicy brown mustard – such as Gulden’s
Wash potatoes but do not peel. Put in pot with uncooked eggs. Fill with water and cook over medium heat until knife goes through potato easily. Drain and let cool until easy to handle. You can put eggs in ice water bath to speed the cooling process.
Wash and chop celery. Chop onion. Cut potatoes into bite-sized pieces.
To prepare: in a large bowl put about half the potatoes, half celery, half onions, and two chopped hard-cooked eggs.
Sprinkle well with salt and pepper to taste. Top with the rest of the potatoes, celery, onion, and eggs. Salt and pepper once again.
Mix mayonnaise and mustard. Pour onto potato mixture and fold with large spoon until the dressing covers evenly. If you need a bit more add a bit of mayo and a squirt or two of mustard – according to your own taste.
Cover and chill at least 8 hours to overnight.
Amelia Ames’ Old Fashioned Deviled Eggs
10 hard-boiled eggs
4 tablespoons mayonnaise (not salad dressing)
4 teaspoons sweet pickle relish
1 ½ teaspoons Worcestershire sauce
¼ teaspoon onion powder
Salt and pepper to taste
Paprika and dried dill weed or fresh dill sprigs to garnish
After boiling the eggs, peel and split the eggs in half longwise. Pop the yolks out into a small mixing bowl. Place the egg white halves on a serving dish.
Mash the yolks with a fork until broken down into crumbs. Stir in the remaining ingredients and mix until creamy.
With a teaspoon fill the egg halves with the yolk filling, dividing it evenly between all of the egg white halves.
Garnish with a sprinkle of paprika or a small sprig of dill.
Chill until ready to serve.
Read more of Claire’s work at Communities Digital News and the Greater Fort Worth Writers Group.