So pour yourself a cuppa, pull up a seat and enjoy. Don’t forget to get your kleenex out…sniff sniff…sob sob.
|Pink Patent Mary Janes|
|Who doesn’t want this?|
I want to thank Everyone for participating, but most of all I want to thank you all from the bottom of my heart for supporting my little dream here. You don’t know how much each and every one of you mean to me.
Today Rachel and I drove what felt like a million miles to get here to BlogHer 2011 but at the end of the rainbow I got to see both of my kids in one place for the first time in seven months. And damn they look good.
|In her eyes|
As you are reading this post, my daughter, in whose sunglasses you see me and her father reflected above, and I are wending our way down I-5 to BlogHer 2011 in San Diego. Barring a catastrophe, I will be announcing the winner of the Christmas in July Giveaway at 9pm PST. Final entries must be in by 5pm PST and pray I can find a free WiFi station, okay? I should be rounding LA just about that time.
Please make sure you’ve read the fine print and have made a comment in the Christmas in July Giveaway thread for each bonus point you are eligible for. I’ll be choosing a winner using random.org. Good luck. I really do wish everyone could win.
So when I was faced with the boring task of needing to make another potato salad I immediately thought of this mustard sauce and how I could use it. And I’m glad I did. This recipe serves about 16.
Trader Joe’s Aioli Garlic Mustard Sauce Potluck Potato Salad
4 lbs potatoes (I mixed it up by using 2 lbs red potatoes and 2 lbs yukon golds, scrubbed, but unpeeled for extra color and flavor, but you can peel the potatoes if you prefer).
4 stalks thinly sliced celery
1 medium red onion chopped
1/2 C chopped sweet or dill pickles
2 cups mayonnaise
2-3 tbs Trader Joe’s Aioli Garlic Mustard Sauce (I say the more the merrier)
2 Tbs Balsamic vinegar
1 tsp kosher salt
1/2 tsp fresh ground pepper
Cover the potatoes with cold water, add 1/2 tsp of salt, and cook over medium heat until just the right potato-salady texture. I like the potatoes not too mushy that they turn to mashed potatoes, but not crunchy either. Since I live at a high altitude your cooking time may vary. Cool.
To cooled potatoes, add sliced celery, chopped onions, and chopped pickles.
In a separate bowl, mix mayo, mustard sauce, vinegar, salt and pepper to taste.
Carefully mix together wet ingredients with potato mixture.
Potato salad is a perfect party food for the hostess because it is best if you make this a day ahead and allow it to sit overnight in the refrigerator before serving.
I garnished with sliced grape tomatoes and parsley.