Fathers’ Day, our parents’ anniversary, and a couple of birthdays all came at the same time, so we rolled them into one summertime celebration. I made this potato salad for the occasion. Everybody loved it, and a few people asked me for the recipe. So here it is – just in time for the Fourth of July!
Red and Gold Potato Salad
2 pounds small red potatoes
2 pounds small Yukon gold potatoes
1 medium onion
4 stalks celery
½ cup pickles (I used dill)
½ red bell pepper
½ yellow bell pepper
3 hard boiled eggs
1 cup mayonnaise
1 tablespoon mustard
½ teaspoon garlic powder
1 tsp mustard seed
1 can black olives
Salt, pepper and paprika
Boil the potatoes till they are soft enough to easily pierce with a fork. I like to boil the potatoes the evening before I make the salad. I boil them whole, drain the water and let the potatoes cool in the pot overnight.
Dice the onions, pickles, peppers and celery, and mix in a large bowl.
Add the mayonnaise and mustard and mix well.
Add garlic powder, mustard seed.
Chop olives and eggs and mix them in.
Dice the unpeeled potatoes and stir them in.
Salt and pepper to taste.
Sprinkle with paprika and garnish with sliced hard boiled eggs (optional)
Since this potato salad was so popular with my family a few weeks ago, I gave it a reprise this weekend with the other side of the family. We had a party to celebrate my niece’s graduation from UC San Diego. Since UCSD is blue and gold I obviously couldn’t use RED and gold, so I substituted new white potatoes and it was just as good! Congratulations Hannah!
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Welcome! My name is Andrena Paladini and this is a blog about family and love and faith and fun. I call it Paladini Potpie because a potpie is like an adventure in a crust. You never know what might come up, but it’s always going to be good!
Think of the best potpie you’ve ever eaten…hot flaky crust holding a rich savory sauce and all kinds of pieces of meat and vegetables…and who knows what?
As a family, we’ve chosen to live within the parameters of God’s love and protection. This is the crust of our Paladini Potpie. The crust never changes. Within this crust, the savory sauce of family love binds it all together. That is also fairly constant. But beyond the crust and the sauce we can add just about anything!
Good ideas come our way and we’ve adopted and adapted them to add to what John calls our treasure box of memories. These stories and ideas from John’s treasure box of memories are the ingredients I’m putting into our Paladini Potpie.
(Okay, so this ridiculous mixing of metaphors about treasure boxes and potpies is exactly what I’m talking about. Silly and ungrammatically correct. But both illustrations work… so we’ll mix them together and it’ll be just fine!)
John and I have been married for 30 years. Our children have wonderfully doubled in number since David married Amanda, Monica married Dan, and Matthew married Sarah.
And the newest little treats that have been added to our potpie are six adorable grandchildren - Ethan, Angelina, Nathan, Audrey, Maleia and Caleb!
I hope you’ll subscribe to my Paladini Potpie blog, and keep up with all the fun new ingredients I add. Hopefully you’ll enjoy our stories and ideas, and find something you’ll want to put into your own potpie! Bon appétit!
Dice the onions, pickles, peppers and celery, and mix in a large bowl.
Paladini Potpie 