"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 a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, 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's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox