3-step (or so) Spicy Potato Salad


Spicy Potato Salad

Like many in our area, we had stocked up on food to survive a few days without power, anticipating Hurricane Joaquin would make landfall just down the street. And just last week, the US models had the center line of the hurricane’s path pushing right into the Chesapeake Bay, towards Baltimore and DC. So yes, that line was less than 8 miles down the road.

Thankfully, Joaquin moved east and is somewhere out in the Atlantic. That said, we still are dealing with a Nor’easter (fancy colloquialism for a massive rain and wind storm blowing in from the northeast.) Our problem now? It’s Saturday night, the grocery store is closing, and the church pot luck is tomorrow.

But we stocked up on food, right? There must be something…different…tasty…with a little zip, right?

[Cue light bulb over head]

Of course! Here’s a nice side dish you can whip up without too much trouble. And you probably have many of the ingredients siting inside your refrigerator right now! Bonus: it only takes three steps to make – four if you count baking the potatoes, which I didn’t. Well, yes. I baked the potatoes. But no, I did not count that as one of the steps. If I did, I’d have to change the name at the top. Okay fine, here you go:

4-step Spicy Potato Salad


10 – 12 baked potatoes, peeled and cubed (I baked these in advance, thinking they would go bad if we lost power)

2 celery stalks, ends trimmed, diced

3/4 cup bread and butter pickles, rough chopped

3/ 4 cup mayonnaise

4 Tablespoons spicy brown mustard

4 Tablespoons yellow mustard

2 Tablespoons cracked black pepper (use more if you want extra tang-ee-ness!)

1 teaspoon garlic, minced

1 teaspoon onion powder


Step 1: bake the potatoes. There. Everyone should be happy!

Step 2: Once the potatoes have baked, let them thoroughly cool, then peel and cube.

Step 2 and a half: Place the cubed potatoes in your serving container to make sure you have enough. Or to make sure you don’t have too much. Take your pick. If you have extra potatoes, fry them in some butter with a few chopped onions and serve with a fried egg on top. But let’s get back to the recipe, shall we?

Step 3: In a separate large bowl, mix all of the other ingredients.

Step 4: Add the cubed potatoes to the mustard mixture and gently fold using a spatula or wooden spoon until all of the potatoes are coated.

Step 4 and a half: Return the spicy potato salad to the serving bowl.

Step 4 and three quarters: Cover with clear wrap and refrigerate overnight.

The next day – serve with your entree of choice and a fine Merlot. For some of us , the Merlot “is” an entree of choice, but then again – this is a church potluck. No wine to be had, but let’s not talk about that now. Time to hit the rack so I don’t oversleep and miss the dang pot luck!

Enjoy the recipe!






The Last Cheeseburger?


I guess it’s only appropriate to celebrate St. Patrick’s Day by going “green,” as in starting my 6 week vegetarian food plan. Thankfully, today is only March 16th. I still have a few hours before meat gets replaced by beans, sprouts and tofu. What caused this¬†insanity foray into better nutrition? A long story that you don’t want to hear, I’m sure. Regardless, earlier today I had one more opportunity to enjoy a good cheeseburger so I could.not.pass.it.up.

photo 1 (7)

Where the locals eat – and you should, too.

Stingray’s, known locally as the Cape Center, is the diner of choice when on the southernmost end of the DelMarVa Peninsula, just across the Chesapeake Bay from Virginia Beach, Virginia. Locally sourced seafood, deep fried almost everything – wine by the bottle available for purchase (with a small corking fee) all inside the back of a gas station/trinket store on Highway 13.¬† You can’t miss it. Look for the 18 wheelers, pickup trucks and boats on trailers in the parking lot.

You won’t find Hollandaise sauce here; nor will you see a plate decorated with a spoon push of colorful reduction. Garnish of any type? Not really. This is just good old diner food. A fitting end to my carnivorous meal habit, at least for the next 6 weeks.

photo 2 (2)Mine was a great basic burger, more meat than bun. I opted for the plain version: meat, cheese and bun, but you can get it loaded if you want. And the onion rings? Beer battered, not too greasy and the onions just melted in my mouth. No pulling the onion out and leaving an empty shell of batter on the plate.

The staff was pleasant. They treat you like you’re a “from here” even if you are just passing through. Stingray’s is a fun place to go. You’ll see farmers, watermen, tourists, sometimes even the preacher stops by to get her usual tuna sandwich on wheat toast.

I was offered dessert. I had to pass. Too full from the burger!

Oh, cheeseburger – how I will miss thee.

You, however, should stop by Stingray’s the next time you are in the area. Check your cholesterol at the door and indulge!