Monday, July 25, 2016

Our 4th of July + Mom's Potato Salad



My husband and I tend to hold fast to our parenting routines. We protect bedtime whenever possible and I decline any play dates that jeopardize nap time without so much as a shred of guilt. Most days, I feel this is a strength we both possess that has benefited our children, especially our oldest who seems more dependent on schedule and routine than our younger daughter.

Still, there have been times I have found myself wishing we were a bit better about letting loose and throwing routine out the window for the sake of a little family fun. In the past, we haven't really celebrated the 4th of July, simply because the festivities were too late for our young toddlers. This year, we did things differently, we spent the evening with friends and family and walked to the lake near their house to watch a community fireworks show.


The girls loved it and did really well with the switch up in their routine. We arrived home near eleven and dropped two sweaty, sticky girls right into bed and swore we'd bathe and wash bed sheets in the morning. It was a sweet time for our family. Clementine was enthralled with the fireworks and spent the entire show giggling. Hazel spent most of the show throwing rocks into the water while I tried to keep her from drowning herself in the lake. I love our routine, but I am glad to see how easily my girls can adapt for the sake of celebration or spending time with family.



For as long as I can remember, my mom has been throwing together a simple potato salad for BBQs and summer picnics, always receiving gushing compliments from anyone who tasted. (Side note: I totally believe potato salad gets a bad wrap, this recipe will change that.) This is recipe anyone can make and it feels like an essential addition to the recipe box of all home cooks. I threw together a batch for our 4th of July and wanted to share the recipe with you.

Mom's Potato Salad
Serves 6-8, easily doubled for larger crowds

  • 2.5 lbs of red potatoes (skin on), boiled in salted water until tender
  • 4 hardboiled eggs, peeled and chopped
  • 4 slices bacon, fried and chopped
  • 2 tbsp mustard
  • 3/4 to 1 cup mayonnaise 
  • salt & pepper 
  • paprika

Allow potatoes and eggs to cool completely before assembling the salad. Chop the potatoes into bite-sized pieces and mix everything but the paprika in a medium bowl. Adjust mustard and mayonnaise to your taste, I was taught to eyeball it but I think the measurements above are fairly accurate. After you transfer the salad into a serving dish, sprinkle lightly with paprika.  

I hope you all are enjoying your summer, we are currently melting in the Midwest. If I am perfectly honest, at 35 weeks I am done with the humidity, ready to give birth and looking forward to the cooler temperatures of autumn.   


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