Aunt Virginia's
Potato Salad
Will's mom Virginia is know for her Potato Salad, we love how easy it is!
Wash 3 pounds of Potatoes, put in a cooking pot and cover with water. Bring to a boil, cook until done (fork-tender). Drain, rinse and allow to cool (they should still be warm). Peel potatoes, cut into pieces and mix together with 1/2 cup Mayonnaise, 2 Tablespoons Sweet Pickle Relish, 2-3chopped Celery ribs, salt and pepper. Add more Mayo as needed. Refrigerate until serving.
*Add-ons: sliced Green Olives or chopped Vidalia Onions often make it into the bowl, too.
Will's Cole Slaw
Our favorite Asian-inspired Cole Slaw, it gets even better after a day in the fridge!
1 head Cabbage, shredded (use a food processor or you can chop very finely)
1 Vidalia Onion, shredded
3-4 Carrots, grated
Prepare Dressing:
Combine in a saucepan 1/2 cup Rice Wine Vinegar, 1/4 cup Peanut Oil or Vegetable Oil, 1teaspoon salt, 4 Tablespoons Honey, 1/2 teaspoon (or more to taste) Red Pepper Flakes, 1 teaspoon each (or more) grated fresh Ginger and Garlic (or powdered). Heat until just simmering, stir to combine. Pour hot dressing over prepared vegetables. Mix well, chill in the refrigerator for at least one hour.
To serve mix in finely chopped fresh herbs, like Garlic Chives, Thai Basil and Mint (really good!).
Notes: Any type of Cabbage works well for this recipe, for extra texture and nutrition Sunflower Seeds, Sliced Almonds or Roasted Peanuts are terrific (add with herbs).
