In the Labor-Day-Weekend spirit, I figured it’d be a barbeque kind of night. So I cooked up some hamburgers (with Montreal steak seasoning and yellow American cheese. That’s another odd Pittsburgian thing. The American cheese of default is yellow–you have to ask specifically if you want white. It’s the other way around back home. This will take some getting used to. =P ) We had corn on the cob, which is yummy and easy. And we had potato salad! It was good, but make sure that the potatoes cool all the way before you try to mix everything together. Otherwise the mayo gets a little greasy.
4-5 lb. potatoes (I used 6 medium-sized potatoes)
5-6 hard-boiled eggs, chopped (I used 4)
2-3 stalks celery, chopped
1 medium onion, chopped (if that’s your thing)
1 c mayo (use a little more if necessary)
A good dollop vinegar
1 tbsp sugar
Salt and pepper to taste
Boil potatoes with skins 25-40 minutes, or until fork pokes through easily. Allow potatoes to cool. Peel skins and cut into cubes. Add eggs, celery, onion. Mix mayo, vinegar, sugar, salt, pepper, and paprika. Gently fold into potato mixture until all ingredients are well-coated.
Happy Labor Day picnicing, folks! =)