With the American Thanksgiving holiday arriving next Thursday, it is time to reflect on the many things that we can give thanks for in our lives. Ivy of Kopiaste...To Greek Hospitality is currently hosting a blog event, Time to be Thankful, which celebrates this theme and is a continuation of the focus on hunger awareness showcased last month on World Food Day (October 16).
As a food blogger, I am certainly thankful that I and my family and friends are not hungry and that we have such a bounty of food from our markets and gardens. Ivy's event gave me the extra impetus to make a donation at the Hannaford Supermarket when I was waiting in line yesterday. Hannaford has $10 boxes which contain non-perishable items that represent a meal for a family of four that are donated to area food banks. You receive a $50 coupon book when you check out as an added bonus, so if you live in the Capital District you may want to look into this easy way to help out our local community at a time when many folks are financially hurting.
I am also thankful for my Mom, Carol, who has always supported me throughout my life and given advice, comfort, and wisdom whenever I have needed it. Mom's the reason why I love to putter around in the garden and has passed on her love of nature, art, books and animals on to me. She is always eager to try out some new gluten-free recipes since my husband entered Planet Celiac and has to avoid wheat, barley and other forms of gluten for his health. I am submitting Mom's refreshing potato salad recipe for A Time to be Thankful as one way of saying thank you to my cool Mom.
Mom's Red Potato Salad
2 lbs. red potatoes, eyes cut out, but skins left on, cut into 1/2 inch chunks
2 eggs
2 Tbsp. minced sweet onion
3 Tbsp. pickle relish or minced pickles (I used my bounty of garlicky refrigerator pickles that are starting to go soft)
3-4 stalks celery, finely chopped
3 Tbsp. parsley, minced
1 cup mayonnaise
Juice of 1/2 lemon
1 tsp. salt
1 tsp. black pepper
1 tsp. sugar
Paprika
Boil up your potatoes and eggs until done (about 15 minutes). Let cool, then chop up in medium size bowl.
Add onion, celery, pickle relish,and parsley and blend well. Season with lemon, salt, pepper and sugar. Add mayonnaise and blend well.
Cover and chill at least 1 hour before serving. Sprinkle on paprika on top. Enjoy!
(Thanks mom!)
Ivy's Time to Be Thankful event ends today and she will be posting a roundup in the next day or so, so be sure to go to her blog and see all the deliciousness.
7 comments:
Your mum's potato salad sounds delicious. I'll have to try it with regular potatoes though as we can't get red potatoes in Greece. That was a lovely gesture to do at the supermarket and I am glad that you made the donation for a useful cause.
I love the idea of pickles in potato salad, I have been meaning to try that.
Sounds like you have a great mom and lots of blessings in your life.
Happy Thanksgiving.
A lovely tribute to your mom. I lost mine this June and will be missing her more than usual at Thanksgiving since she, too, is responsible for another foodie.
Every year, we get out our thanksgiving notebook and we each take turns writing what we are thankful for! It's such a great time to reflect and appreciate what we have.
thanks for commenting on my blog, I would love it if you join the gluten-free products spotlight!
This recipe sounds delicious. To me any potato sald is yum!
it certainly is a shame we can't get red potatoes in greece - this is the best variety as i remember them form new zealand for really good potato salad, with the skins left on
Thank you to all for your heartfelt and informative comments.
This Time to Be Thankful event has birthed a new initiative that Ivy and a couple of other food bloggers are starting to raise awareness and funds for hunger issues, so be sure to check back with Ivy at Kopiaste for updates.
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