What a lovely time in my kitchen this last week, I had to join Heather again for her This Week In My Kitchen Blog Hop. So fun to see what so many people are cooking up in their kitchens. We had a busy week celebrating Easter. We made Hawaiian Haystacks (I'll share in an upcoming 35 meals post) during the week, dipped our eggs in dye, arranged some mint and lilacs in mason jars, and had a yummy barbecue on Saturday with potato salad made with extra eggs and sweet pickles. I thought I would include the recipe of our potato salad below. It has such simple ingredients, but the extra eggs and pickles make it yummy. We are a sweet pickle potato salad family.
We topped off the week with our traditional Sunday Easter dinner after church of ham loaves, twice baked potatoes, dinner rolls, and a kale & quinoa salad that Elise shared on her blog this week, so good. I love my helpers, helping me make rolls, dying eggs, arranging flowers, setting, chopping, appreciating, and always keeping it lively. This kitchen of mine, so full of life, noise, and the hustle and bustle of daily life.
4 celery stocks8 medium size boiled potatoes
12 hard boiled eggs
12 sweet pickles
1/4 pickle juice
1 T mustard
1/2 c mayonnaise
1/2 c miracle whip
salt to taste
Finely chop the onion. Chop the celery, potatoes, eggs, and pickles. Toss them all in a large bowl, add the remaining ingredients, and mix together. I watch the consistency of the salad when adding the mayo and miracle whip and may add more if the salad needs it. We like it creamy. Enjoy!