Potato Salad

Potato Salad

In case you've missed hype for the movie Hop, Easter is on the horizon. It will arrive April 24, one week after Jewish Passover and the first full moon of spring.
Beyond linking colored eggs with new life or, perhaps, lamb as a symbol of Christ, none of the traditional Easter foods such as ham, asparagus, potato salad, strawberries and chocolate bunnies correlates with the resurrection of Christ.
However, that won't stop most families from gathering and enjoying these and other timeless Easter classics.
One of the biggest challenges of any Sunday dinner, particularly one after a lengthy Passover or Easter service, is making sure it can be prepared quickly and ready to eat when guests gather. Maybe that's why ham is so popular for a spring dinner. Most hams are fully cooked and can be reheated while the rest of the dishes are finished.
And what would an Easter lunch be without potato salad?
Despite its pale, banal appearance, potato salad can be tricky and time-consuming to prepare. There's the bubbling vat of hot water, scraping of the stubborn skin and boiling and peeling of eggs. Finding the right combination of mayonnaise, pickles and seasonings loses its appeal after all that prep work.
Let's be honest, most potato salads are somewhat mushy and lacking in eye appeal. The exception to this rule was Red, Hot and Blue's version.
The Jackson barbecue restaurant served a dish filled with large chunks of potatoes coated with a tangy sauce. Although the restaurant closed a few years ago, its potato salad lives on in a recipe that comes as close as possible to the real thing.

Added Bliss Potato Salad

10 pounds new potatoes, skins on, boiled and cut into chunks
6 strips bacon, fried and crumbled into large chunks
1 bottle bacon Ranch salad dressing
1 cup mayonnaise
1 cup green onion tops
4 boiled eggs, grated (optional)
1/4 cup red wine vinegar
Dill weed, to taste
Celery seed, to taste
Salt and pepper, to taste
Combine all ingredients except potatoes and mix well. Add potatoes and toss gently to coat. Top with additional chunks of fried bacon if desired.