potato salad for breakfast. Mom’s recipe
— the one thing I found myself really craving when I went away to college. Because I loved it, she always made it to
welcome me back and to send me on my way again. Eating it makes me feel like I’m 19, embracing the heady adventure
of independence and the warm refuge of home. What a
good way to start the day.
My Mom’s Potato Salad
5 pounds smallish white or red potatoes
1 dozen eggs, hard boiled
2 bunches scallions, cleaned
2 cucumbers, peeled and seeded
1 cup (approximately) mayonnaise
1 teaspoon dried oregano (more to taste)
salt and pepper to taste
Boil potatoes until tender, about 30 minutes. Drain and peel as soon as
they are cool enough to handle. Cut into 1 inch cubes. (Mom never does this,
but I toss the warm potatoes with a couple of tablespoons of white wine vinegar
while they are warm.)
Chop the eggs into roughly 1 inch pieces. Quarter the cucumbers
lengthwise and cut into 1/2 inch slices. Chop up the scallions.
Add chopped eggs and vegetables to the bowl with the potatoes. Stir in a
cup of mayonnaise (more or less depending on your taste.) Add oregano, salt and
pepper to taste. Mix well. Chill until ready to serve.
Serves about 12.