My plan here was to take John Kerry to task for using a Memorial Day event as an opportunity to bash the Bush administration’s war strategy, but I’m afraid I can’t think of anything just now other than potato salad. With bits of chopped pickle. So much potato salad. So unless you want to hear me call Kerry a lump of pickle-flecked potato salad, you’re going to want to go elsewhere.
For the rest of you, John Kerry is a lump of potato salad mixed through with bits of chopped pickle. The spuddy, opportunistic, dill-flavored bastard.
KERRY: toss in barrel. pull trigger.
What a horrible thing to say about potato salad! One of the few true comfort foods on this planet. You should apologize at once!
Pickles in potato salad? Feh. One of the long-term benefits of my extra-marital involvement with Ms. Weasel (since deceased) is that my wee wifey learned from her the practice of putting green olives in potato salad.
“John Kerry is a lump of potato salad mixed through with bits of chopped pickle.”
That can’t be true, because I like potato salad.
You forgot to add “made with Miracle Whip instead of mayonnaise.”
David Broder used his Memorial Day column to get in a little gratuitous Bush-Iraq bashing as well.
Ugh, Miracle Whip? Green olives, maybe, but never miracle whip.
Here’s the real deal:
5# Spuds, peeled, rinsed, cubed (however big you like your chunks), boiled but not until complete mush, retaining slight firmness, drained
One swig of beer (not in the salad, for your refreshment as kitchen is hot)
1/2 cup either chopped dill pickles or dill relish
4 boiled eggs, chopped to bits
another swig and turn up the Johnny Cash
1 onion minced, unless you prefer bigger pieces
Throw it all into a bowl and spoon out 2 or 3 or 4 heaping tablespoons (as in the ones you eat with) of Real Mayo (but don’t lick the spoon as people are reading this). Squirt some mustard on top; two measured tablespoons of sugar (lick those), and two measured tablespoons of vinegar or pickle juice (don’t lick those; salt to heart’s desire. Mix it all up and stick in fridge for several hours. Finish beer, check ribs, and then wait for company to arrive. When they finally get there, bring out cold potato salad and listen to the praise as it disappears.
If we are going to start posting recipes, I’ll have to add the Green Onion Potato Salad recipe I stole from Paul Prudhomme, which requires you to make your own mayonnaise.
Mmmmm…
Mmmmmm, Paul Prudhomme; that’s the cooking I grew up with (crawfish not “crawdads”).
Did someone mention mudbugs? Thought so.
Cajun and creole cooking is the food that I grew out with. Wait until the Morgan Spurlock sees the ingredient list for the menus at K-Paul’s, Arnaud’s, Bayona or Commander’s Palace.