"As interesting and complex my mother was as a person, that definitely wasn’t what she was as a cook. Meat, potatoes and bacon fat ruled the days of the week. Saturday's lunchmeat sandwiches, potato salad, pickles and beer graced our Formica kitchen table. Sundays were reserved for my grandmother’s cooking. Looking back, I would have to say that I loved Saturday dinners because of my mother’s potato salad. I have served many types of potato salad in my day and I appreciate them all, even the Russian kind that is purple but whenever I make my mother’s recipe, I get the most compliments. Sometimes simpler is better. I remember my mother saying, 'you don’t need to put any extras in your potato salad to make it taste good...the same goes for having too many extras in life.' I tend to agree with this sentiment so here is a simple potato salad recipe I would like to share with you special readers of Evenings With Peter. I wish you the simple good life."
Potato Salad Recipe 4lbs. Yukon Gold potatoes Place unpeeled potatoes in a large pot of water. Bring to a boil and keep the heat high boiling them until they are soft. As they are cooking, dice 4 celery stalks and 3/4 of a yellow onion. Make sure the diced pieces are very small, no large chunks please. Do not use a food processor. Once the potatoes are soft, place them in a colander and run cold water over them as you peel off the skins. Place them in a bowl and smash them with a fork or use your hands. Add Hellmann’s mayonnaise, don’t skimp. No diet stuff, no other mayo either. Add diced celery and onion. Add salt and pepper if you like. Serve yourself and anyone who is lucky enough a warm plate as soon as it is done. Cool in the refrigerator. Keeps for a few days if you can refrain from sneaking spoonfuls in the middle of the night.
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox