Growing up, Mom would make her famous potato salad all summer long starting with Memorial Day and continuing into the summer for the fourth of July and family picnics. This is one comfort food that brings back some great memories.
Mom's Famous Potato Salad
A creamy, rich potato salad with a secret ingredient that causes an explosion of flavor.
Cover the potatoes with water and cook on medium until just tender - 35-40 minutes. Do not peel the potatoes and do not over-cook or they get watery. Drain right away and let cool.
Meanwhile, cover the eggs with water, add the vinegar and cook on medium heat until they come to a boil. Low heat to medium-low and continue cooking 7 minutes. Plunge into cold water, cool, peel and finely chop in a food processor and put them into a large bowl.
Finely chop the onion and celery in a food processor and add to eggs. Peel and chop potatoes into 1/2 inch pieces and add to the eggs, celery and onion mixture. Add the mayonnaise, celery seed, parsley, salt and pepper. Stir and refrigerate.
If you don't use Hellman's mayonnaise it won't taste the same. Adding vinegar to the water you cook the eggs in, changes the PH of the water so that the shells come off easier. © Galley Chef All Rights Reserved
Ragu bolognese originated in Belogna, Italy. This variation of the recipe uses ground lamb to really give the sauce a meaty flavor.
Ragu with ground lamb
Heat the oil in a dutch oven over medium heat. Add the onions, celery, carrots, crushed red pepper flakes and garlic. Season with salt. Cook until vegetables are tender, about 5 minutes. Add the beef and lamb and cook on high until brown. Add the tomato paste and cook 5 minutes. Add the tomatoes and half and half and cook for 10 minutes. Add the wine, nutmeg and parmesan cheese rind, reduce the heat to low and cook for 2 hours. Season with salt.
This is delicious with any shape pasta, however, traditionally it’s served with Tagliatelle. © Galley Chef All Rights Reserved