Tag Archives: potato salad

Setting Day on Prince Edward Island Can Only Mean One Thing

Setting Day
Setting Day, French River, PEI

Setting Day on Prince Edward Island can only mean one thing…..it heralds the opening of the spring lobster fishery and a fresh feed of PEI lobster from the cold Atlantic waters will follow soon after!

Lobster
Lobster in the Shell

 

lobster traps
Lobster Traps at French River, South Landing Wharf, PEI, Canada

Lobster fishers spend many weeks in advance of Setting Day preparing their lobster traps and fishing boats for the upcoming season.

Malpeque Harbour, PEI
Lobster Boats at Malpeque Harbour, PEI, Canada

As the time grows closer to Setting Day, visits to Island wharves are an interesting activity.  Boats, looking all spiffy, are in the water, and wharves are stacked high with traps just waiting to become the deep sea inns for lobster. This year, I visited six Island wharves in the two days leading up to Setting Day.

Lobster Fishing Boats at Malpeque Harbour, PEI, Canada
Lobster Fishing Boats at Malpeque Harbour, PEI, Canada

I like to visit wharves the eve of Setting Day. The boats are heavy laden with traps, fishers are checking and double-checking their gear, and the conversations are animated with excitement and anticipation of the upcoming lobster season.  There will be claims as to who owns the fastest boat, who will sail out first, and so on. The mood is jovial and a lot of good-natured banter can be heard.

Lobster Fishing
Lobster Boats Loaded with Traps for Setting Day, North Rustico, PEI, Canada

 

Lobster Traps
Fishermen at Malpeque Harbour Check Their Lobster Traps in Preparation for Setting Day
Lobster Traps
Double-checking the Lobster Traps, Malpeque Harbour, PEI

I’m not sure I could figure out the ropes of this business but they sure are colorful!

Ropes
Colorful Ropes

So, too, are the many different colors of buoys.

Buoys
Colorful Buoys
Lobster Traps
Traditional Lobster Traps

PEI has two lobster seasons. The first runs from May until the end of June and the second from August until October.  Some claim (and I agree) that the lobster that is caught in the early season is the most tasty and tender as it comes from the colder waters.

Lobster Boats
Lobster Boats, New London Harbour, PEI, Canada

On PEI, the spring fishery tends to get the most attention because these are the boats that are first out of the gate to open the fishery season. There is a lot of hype associated with Setting Day.

Lobster Fishing
Boats Loaded with Lobster Traps for Setting Day, North Rustico, PEI, Canada

North Rustico is one of the more colorful fishing ports and draws a lot of summer tourists who enjoy watching the activity of the fishing boats.

Preparing for Setting Day
Eve of Setting Day in the Fishing Village of North Rustico, PEI, Canada

Regardless whether one is directly involved in the fishery or not, Setting Day is a big deal for many Islanders. This is the day that fishers head out with their boats for the first time in the season to lay the traps to catch the lobsters.

Lobster Boat Loaded with Traps
Trap Setting Day

There are many wharves around the Island and the same common scene plays out – friends, neighbours, and family members get up long before daybreak and head to nearby wharves or beaches to watch the parade of boats as they head out with their loads of traps. It’s a sign of support to the fishers for the work they do.

Waiting for the Lobster Boats
Waiting for the Parade of Lobster Boats on Setting Day in French River, PEI, Canada

The last couple of years, I have headed to French River which is about 45 minutes from Charlottetown.  Boats are not permitted to leave the harbour until 6:00am but spectators need to be in place by about 5:40am as boats pull away from the wharves and get in to position for take-off and they lose no time when the clock strikes 6:00am. As one fisherman told me, come 6:00am, it’s “game on” and it’s very competitive as the boats charge out to sea to the cheers and delight of the bystanders! If you have never stood on a beach on PEI at sunrise and watched dozens of lobster boats heading out to work, you have missed a magical and moving experience.

Parade of Lobster Boats
Early Morning Gathering in French River, PEI, to Watch Parade of Lobster Boats on Setting Day

In 2017, when this article is being written, Setting Day was on Saturday, April 29th. Island lobster fishers don’t fish on Sundays so the first haul from the traps will be on Monday. With the exception of Sundays, fishers check their traps daily during lobster season.  Close to 1000 boats were expected to leave the wharves on Setting Day this year.

Parade of Lobster Boats Heading out to Sea
Heading out to Drop off the Lobster Traps on Setting Day
Lobster Fishing Boats
Heading Out With a Load of Lobster Traps, French River, PEI

A few years ago, I happened to be in North Lake, in the Islander’s eastern part of the province, mid-morning, as the lobster boats were coming back in with their daily catch. It’s a beehive of activity when they all arrive back in port with crates full of lobster!

Lobster Boat
Lobster Boat Loaded with the Day’s Catch, North Lake, PEI, Canada

North Lake is a large harbour and it’s really cool to watch the boats enter the port through this narrow entrance. Sometimes, it’s almost a traffic jam on the “North Lake Freeway” as the boats converge to come into the wharf with their catch.

Lobster Boat
Lobster Boat Arriving Back in Port with the Day’s Catch, North Lake, PEI, Canada

Heading for a “parking spot” to unload the catch.

Fishing Harbour
North Lake Harbour, PEI, Canada

Unloading the day’s catch.

Daily Catch
Unloading the Day’s Catch, North Lake, PEI, Canada

Here’s a look at what’s in those crates!

PEI Lobsters
Fresh Catch of the Day – PEI Lobsters

While there are many recipes that call for lobster as an ingredient, Islanders typically eat the steamed lobster straight from the shell for their first feed of the season.

Fresh PEI Lobster
Steamed Lobster in the Shell
Steamed Lobster
Lobster in the Shell
How to Eat Lobster, PEI Style
Cracking Open the Lobster

Served hot or cold, according to one’s preference, lobster is a divine treat when dipped in melted butter.  On PEI, lobster is most commonly served with potato salad, coleslaw, sometimes other kinds of salads and, of course, homemade rolls.

Potato Salad
My Island Bistro Kitchen’s PEI Potato Salad

You can find my recipe for potato salad here and for my pan rolls here.

Lobster Dinner
Traditional PEI Lobster Dinner

Once I have had that first feed of lobster, I am ready to use it as an ingredient in other dishes. One of my more popular recipes is the one for Lobster Cakes. You can access my recipe for these tasty savory cakes here.

Lobster Cakes
PEI Lobster Cakes

Another favorite recipe for using lobster is Lobster Newburg. It is lovely served in puff pastry shells.  And, of course, there is always the perennial favorite – Lobster Rolls! A couple of great places to get lobster rolls on PEI are Richard’s Seafood Eatery on the wharf in Covehead and at Dave’s Lobster in Charlottetown.

And the great lobster that we enjoy comes thanks to the fishers who head out, sometimes in rolling seas, to fish the lobster.

Lobster Fishing
Lobster Fishing in all weather on PEI

And, other times, the fishers get to see the most amazing sunrises!

Setting Day
Heading Out With a Load of Lobster Traps

Lobster fishing is a big part of the Island culture and way of life. The seafood sector is one of PEI’s main industries. PEI has some very picturesque harbours and wharves like French River seen in the photograph below. It is so popular with photographers that a lookout has been created so that people can safely pull off the road to photograph its beauty.

PEI Fishing Harbour
French River, PEI

As I finish this posting, the first catches of the season are in…..now, where is that lobster bib…….

Lobster Supper
A PEI Lobster Feed

Setting Day marks the beginning of the PEI lobster fishing season as fishers set their lobster traps in the water

Lobster Trap Setting Day on Prince Edward Island

PEI Fall Flavors Event: Le Festin acadien avec homard

September heralds the beginning of the annual PEI Fall Flavors Culinary Festival and what better way to start it off than with a feast featuring lobster and Acadian fare!  Le Festin acadien avec homard  event was held on September 2, 2016, in conjunction with the annual Evangeline Area Agricultural Exhibition and Acadian Festival in Abram-Village in the western part of Prince Edward Island.

The PEI Fall Flavors Culinary Festival features signature events hosted by celebrity chefs and the main events feature one or more of the Island’s locally-produced foods.  If you follow the links at the bottom of this posting, you will find stories and photos from past events that featured Island beef, lamb, lobster, potatoes, etc. I especially like the events that feature both regional fare and entertainment and “Le Festin acadien avec homard” scored high on both counts.  For visitors to PEI (and many do come in September especially for the Fall Flavors Culinary Festival), it’s an opportunity to learn about local culture and sample locally-produced foods.

PEI’s Acadian population in Abram-Village sure knows how to throw a good party with great food and lively entertainment.  A quartet of talented local musicians comprised of Louise Arsenault (fiddle), Hélène Bergeron (keyboard/guitar/stepdancer), Caroline Bernard (singer/keyboard/guitar), and Rémi Arsenault (bass) provided toe-tapping Acadian music throughout the evening.

PEI Musicians Performing at Le Festin acadien avec homard event, Abram-Village, PEI, 2016
Musicians Performing at “Le Festin acadien avec homard” Fall Flavors event, Abram-Village, PEI, 2016

The event was hosted by celebrity chef, Anna Olson, who is no stranger to the PEI Fall Flavors Culinary Festival as she and her husband, Michael, return to the Island annually to participate in the culinary events.

Chef Anna Olson
Chef Anna Olson at “Le Festin acadien avec homard” Fall Flavors Event, Abram-Village, PEI, 2016

Anna hosts three cooking programs on Food Network Canada:  “Bake with Anna Olson“, “Fresh with Anna Olson“, and “Sugar“. Ever the good sport, Anna was put through her paces before MC Georges Arsenault declared she had passed the test to be made an honorary Acadian.  She learned some French and she was taught some stepdancing moves!

Chef Anna Olson
Chef Anna Olson

Here was the menu for the dinner:

Menu for 2016 Le Festin acadien avec homard
Menu for 2016 Le Festin acadien avec homard

Upon arrival in the dining hall, guests were greeted with a complimentary glass of Benjamin Bridge’s Nova 7 wine.

Benjamin-Bridge Wine
Benjamin Bridge Wine

Benjamin Bridge Winery from Gaspereau Valley, Nova Scotia, was this year’s Festival Wine Sponsor as it was in 2015 when I discovered their delightful Nova 7 wine. The Nova 7 is a beautiful light-bodied  effervescent wine with a gorgeous pinkish color, and appealing aromatics with lovely floral and fruit notes. It’s a great wine for sipping or for pairing with a wide range of foods from seafood to spicy foods to desserts. It made a fine accompaniment to the foods served at this dinner.

Benjamin Bridge Wine
Benjamin Bridge Nova 7 Wine

Fresh steamed mussels were served as hors d’oeuvres. According to the Mussel Industry Council of PEI, the Island produces about 45 million pounds of mussels each year. This translates into approximately 80% of the entire mussel production in  Canada. In fact, fresh PEI mussels are shipped to the USA and as far away as Hong Kong, Japan, and Kuwait. It’s very common at PEI gatherings to serve steamed mussels.

PEI Mussels
Steamed PEI Mussels

The dinner was held in a large community hall and served, family style, at long tables.

PEI Fall Flavors Culinary Festival event
“Le Festin acadien avec homard” PEI Fall Flavors Culinary Festival event 2016 in Abram-Vilage, PEI

Servers, in traditional Acadian attire, brought the prepared dishes to each table.

PEI Fall Flavors Culinary Festival
“Le Festin acadien avec homard” PEI Fall Flavors Culinary Festival Event, Abram-Village, PEI, 2016

Guests then passed the dishes, from one to another, around the table, serving themselves.

Lobster Dinner
Serving lobster at “Le Festin acadien avec homard” in Abram-Village, PEI

The four-course dinner began with a bowl of Chicken Fricot, also known as chicken soup. This is a very popular Acadian dish.

Chicken Soup
Chicken Fricot, a popular Acadian soup

The Fricot contains very few ingredients and I believe it is the summer savory that gives this brothy soup its wonderful tasty flavor.  Made only with chicken, onion, potatoes, water, summer savory, salt, and pepper, it’s hard to believe just how tasty this soup really is! It was especially good with the French biscuits that were in baskets on the tables! French biscuits (Galettes blanches) are a cross between a yeast roll and a traditional tea biscuit.

Biscuits
French Biscuits

The second course consisted of two long-time Acadian favorites: Râpure and Acadian Meat Pie.

Acadian Meat Pie and Râpure
Acadian Meat Pie (left) and Râpure (right)

Both are made with simple easy-to-come-by ingredients.  The Râpure is made with pork and/or chicken, onions, potatoes (both mashed and raw grated), eggs, summer savory, coriander, salt and pepper.  The ingredients are mixed together, placed in a greased baking dish and baked in the oven.

Traditionally,  Acadian meat pie was made with pork. Today, however, it is common to have a mixture of meats in the pie – pork, beef, chicken, and/or hare, for example. Again, the ingredients for the pie filling are very basic – the meat, onion, summer savory, cloves, salt and pepper, and some flour for thickening.  The filling is encased in pie pastry and baked in the oven. Molasses is often served with the meat pie. Meat pies are common fare for Acadians on Christmas Eve although, on PEI, the pies are commonly now eaten throughout the year as well.

The third course was Island lobster in the shell served with homemade potato salad.

Shellfish
PEI Lobster

It’s very traditional on PEI to serve potato salad with lobster and this salad was a true old-fashioned homemade PEI potato salad full of flavor.

Salad
Potato Salad

And, for dessert, fresh blueberry pie made with in-season local berries.

Pie
Blueberry Pie

This was a fantastic evening of fabulous food and lively music. I thoroughly enjoyed this event and it was an opportunity for me to try some Acadian foods I had not had before.

Follow these links for other stories I have written on previous Fall Flavors Culinary Festival events:

PEI Shellfish Festival (2012)
Farm Day in the City (2012)
Savour Victoria (2012)
Toes, Taps, and Taters (2013)
Lobster Party on the Beach (2013)
Applelicious (2013)
The Great Island Grilled Cheese Challenge (2013)
Feast of the Fathers (2014)
Lamb Luau at Crowbush Cove (2014)
Feast and Frolic Dinner (PEI Int’l Shellfish Festival) (2014)
Beef and Blues (2014)
A Taste of New Glasgow (2015)
Beef ‘n Blues (2015)
Chef on Board (2015)
Cooking with Chefs Anna & Michael Olson in Brudenell, PEI (2015)

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Lobster
PEI Lobster served at “Le Festin acadien avec homard” PEI Fall Flavors Culinary Festival

Homemade Salad Dressing

Homemade Salad Dressing

Homemade salad dressing is simple to make and is a tasty addition to many salads and sandwiches. It’s also a more economical alternative to commercial varieties on the grocery store shelves. Additionally, if you find yourself in need of salad dressing and are not near a supermarket, you can quickly whip up a batch of homemade salad dressing so long as you have eggs, sugar, milk, vinegar, dry mustard, and flour.

Originally, my mother always cooked the salad dressing in a double boiler on the stove. When microwaves came on to the scene, it became easier and quicker than ever to cook salad dressing so the microwave is what I use today.

Because of all the different kinds of microwaves and their power levels, it is difficult for me to say exactly how long to cook the salad dressing. However, for starters, it will need at least 2-3 minutes just to heat the ingredients and then I suggest cooking the salad dressing and stirring it at 1 to 1½ minute intervals until it reaches the desired consistency and thickness which should be about the same as any commercial variety available.

It is important to stir the salad dressing as it cooks to prevent lumps from forming and to ensure that the ingredients stay mixed while it cooks. Be patient and expect this to take a few minutes.

The recipe I use has been in the family for many years and it is a basic recipe with little seasoning. I prefer to use the basic recipe and then, if I want it more seasoned, I take a bit of the salad dressing and add some additional seasonings for use in a particular recipe.

This is the salad dressing I use in potato salad and sandwiches. It is particularly good in lobster sandwiches and rolls! In fact, some claim that, if you don’t have the homemade dressing, it’s just not a good lobster sandwich or roll!

Homemade Salad Dressing
Homemade Salad Dressing
Homemade Salad Dressing

Ingredients:

2 eggs
1 cup granulated sugar
2 tbsp all-purpose flour
1 tbsp dry mustard
¼ tsp salt
1 cup whole milk
¾ cup white vinegar
1 tbsp butter

Method:

In microwave-safe bowl, lightly beat the eggs with a whisk. Add the sugar, continuing to whisk mixture until smooth.

In separate small bowl, combine flour, mustard, and salt. Whisk dry ingredients into egg-sugar mixture until incorporated and smooth.

Slowly whisk in the milk and then the vinegar.

Cook on high for 2 minutes in the microwave, then stir mixture. Return mixture to the microwave and cook until thickened to desired consistency, stirring mixture at 1 – 1½ minute intervals. Be patient. This will take several minutes.

Lastly, stir in the butter. Pour mixture into glass jar. Let cool slightly for about a half hour or so then cover and store in refrigerator.

Yield: 2+ cups

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Homemade Salad Dressing

Yield: 2+ cups

Ingredients

  • 2 eggs
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp dry mustard
  • ¼ tsp salt
  • 1 cup whole milk
  • ¾ cup white vinegar
  • 1 tbsp butter

Instructions

  1. In microwave-safe bowl, lightly beat the eggs with a whisk. Add the sugar, continuing to whisk mixture until smooth.
  2. In separate small bowl, combine flour, mustard, and salt. Whisk dry ingredients into egg-sugar mixture until incorporated and smooth.
  3. Slowly whisk in the milk and then the vinegar.
  4. Cook on high for 2 minutes in the microwave, then stir mixture. Return mixture to the microwave and cook until thickened to desired consistency, stirring mixture at 1 - 1½ minute intervals. Be patient. This will take several minutes.
  5. Lastly, stir in the butter. Pour mixture into glass jar. Let cool slightly for about a half hour or so then cover and store in refrigerator.
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Homemade Salad Dressing
Homemade Salad Dressing

Casual Summer Picnic

 

DSC_0707

 

There are so many options for picnics that can range from very impromptu casual style to more elaborate events.  Today, it was about 30C on Prince Edward Island so the theme for the day was casual….very casual.

I had made a batch of pan rolls yesterday and shaped them into the perfect size and shape for slider sandwiches.  These are so easy to pull together and they are very tasty.  Essentially, for each one, all I used was some black forest ham, a slice of tomato, some JJ Stewart beer mustard sauce, slices of cheddar and havarti cheese, and lettuce from our own garden.

Ham, Cheese, and Tomato Sliders
Ham, Cheese, and Tomato Sliders

 

Of course, a bowl of the quintessential all-time favorite picnic salad – potato salad – provided a great side dish to the sliders and it’s always a hit. Just make sure to keep this salad refrigerated.

Potato Salad
Potato Salad

A tall pitcher of cold, refreshing lemonade proved to be a thirst-quenching drink on this hot afternoon.

Lemonade
Lemonade

Dessert was simply colorful marshmallow squares.  Nice and summery as well as yummy!

Marshmallow Squares
Marshmallow Squares

And, juicy watermelon always goes great on a hot summer day and it adds such a splash of color to the table.

When it is so hot, I like to keep meal prep to the minimum and go with very simplistic foods and ones that can be prepared early in the day and refrigerated until use. This picnic menu is so easy to set up buffet style whether it is for 3-4 people or several more.

While picnics don’t necessarily require table centerpieces, they can take a picnic from mundane to wow with very little effort.  Today, I simply walked to the nearest flowerbed and picked some daisies which, with their yellow centers, fit in with my summery yellow color theme. I think daisies go very well with wicker picnic baskets!

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Potato Salad

My Island Bistro Kitchen's PEI Potato Salad
My Island Bistro Kitchen’s PEI Potato Salad

One of the most popular salads in PEI in summer is the traditional potato salad.  There are several variations to this salad and, of course, the jury is still out on whether the potatoes should be diced or mashed! While the quantities of ingredients may vary somewhat and certain different seasonings may be added to potato salad, the same basic essential ingredients in most salads will be potato, egg, celery, onion, salad dressing, salt and pepper.  So long as you have these common ingredients, you can make a basic potato salad. Of course, I think PEI potatoes make the best potato salad (but, then again, I may be just a wee bit biased on that front)!

Potato Salad
Potato Salad

I like to use a combination of homemade and bought salad dressing as I find the flavors play well off each other – I use about 50/50 of each.  However, I have made the salad with just one type of salad dressing and it turned out fine. I also like to add a bit of sour cream, sweet pickle relish, and prepared mustard.  The latter two ingredients give a bit of ‘punch’ to the salad. The key, of course, is not to over-do the addition of any seasonings because the potatoes need to ‘star’ and we don’t want to do anything to detract from their flavor. In summer when I have fresh herbs in the garden, I like to add just a tiny bit of chopped fresh dill and some parsley.

The traditional style of potato salad is to cube/dice the potato and egg as shown in the photo below.

However, my preference is to mash the potato and egg, particularly if I am looking for good plating presentation.  This is because the mashed potato salad fits well into the bowl of an ice cream scoop and, therefore, looks lovely on a plate.  However, if you are looking for a more rustic style potato salad, then the cubed/diced potato style is the way to go. This is purely a personal preference because, let’s face it, if you use the same ingredients, it will all taste the same! All that will be different will be the texture and appearance.

Potato Salad
Potato Salad

As to how much salad dressing to use, this will depend on several factors so the amount I have given in my recipe below is a guide.  For example, the quality of the potatoes (how dry or moist they are), the thickness of the salad dressing, and/or the consistency of the sour cream can all influence how much salad dressing is needed.  As well, you may find that cubing/dicing the potatoes may take a different amount of salad dressing than do mashed potatoes.  Lastly, it is personal preference as to how moist the salad should be.  It should not be ‘soupy’ but there should be enough salad dressing to hold/bind the salad together.  I tend to like my potato salad quite moist. I recommend starting with a good one-half of the salad dressing called for in the recipe and then adding more to reach the consistency you desire.

Plan to make the potato salad several hours ahead of when it is needed. Refrigerate it for at least three hours or more to allow the flavours to blend.

Potato salad is very versatile.  It often is served as a traditional side dish for picnics and barbeques.  It goes great with cold cuts, lobster, grilled pork chops, barbequed chicken, sandwiches of all kinds, and the list goes on. In my household, potato salad always has to accompany a feed of PEI lobster!

Potato Salad Is A Great Picnic Side Dish
Potato Salad Is A Great Picnic Side Dish

The recipe below is my own personal potato salad recipe. I hope you enjoy it.

Potato Salad
Potato Salad
My Island Bistro Kitchen’s PEI Potato Salad

Ingredients:

1½ lbs PEI potatoes
2 hard boiled eggs
¼ cup celery, finely chopped
2½ tbsp onion, finely chopped
⅔ cup salad dressing (apx.)
2 tbsp sour cream
3 tsp. sweet relish
2 tsp. prepared mustard
¼ tsp sugar
Salt and pepper, to taste
¼ tsp fresh dill, chopped (optional)
1½ tsp fresh parsley, chopped (optional)

Method:

Cook potatoes, skins on, in pot of boiling water just until potatoes are fork tender. Drain. Let potatoes cool enough to handle. Peel. Cube or mash potatoes, as desired, into medium-sized bowl.

Mash or dice eggs. Add to potato.

Add the celery, onion, mustard, sweet relish, sour cream, salad dressing, and sugar.

Note – Add about ½ the salad dressing to start, then continue to add enough salad dressing to reach desired consistency. Mix well. Season with salt and pepper.

Add fresh dill and parsley, if desired.

Cover and refrigerate for at least 3 hours to allow flavors to blend. Serve salad on a bed of lettuce. Refrigerate unused salad immediately.

Yield: 5-6 servings (2 scoops salad per serving)

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Potato Salad

Yield: 5-6 servings (2 scoops per serving)

A moist and tasty potato salad that is the perfect accompaniment to any lobster feed, barbeque, or picnic

Ingredients

  • 1½ lbs PEI potatoes
  • 2 hard boiled eggs
  • ¼ cup celery, finely chopped
  • 2½ tbsp onion, finely chopped
  • 2/3 cup salad dressing (apx.)
  • 2 tbsp sour cream
  • 3 tsp. sweet relish
  • 2 tsp. prepared mustard
  • ¼ tsp sugar
  • Salt and pepper, to taste
  • ¼ tsp fresh dill, chopped (optional)
  • 1½ tsp fresh parsley, chopped (optional)

Instructions

  1. Cook potatoes, skins on, in pot of boiling water just until potatoes are fork tender. Drain. Let potatoes cool enough to handle. Peel. Cube or mash potatoes, as desired, into medium-sized bowl.
  2. Mash or dice eggs. Add to potato. Add the celery, onion, mustard, sweet relish, sour cream, salad dressing, and sugar. Note – Add about ½ the salad dressing to start, then continue to add enough salad dressing to reach desired consistency. Mix well. Season with salt and pepper. Add fresh dill and parsley, if desired.
  3. Cover and refrigerate for at least 3 hours to allow flavors to blend. Serve salad on a bed of lettuce. Refrigerate unused salad immediately.
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Potato Salad
Potato Salad