Potato Salad is a family favourite. Summer Salad. It reminds me of hot summer days sitting at a picnic table in a forested campsite or a scorched backyard making the most of shamefully short Canadian summers. Hamburgers and hot dogs on the Bar-B-Q, a huge, flowery plastic table cloth held in place with colourful clamps covered the wooden table where one had to fling one’s legs over the bench and swivel around to a hard-won eating spot.
The loaded table groaned under bowls of salads, Bicks pickles, buns, paper plates and a basket filled with condiments; ketchup, mustard, S&P, napkins and utensils. Kids ran around with water balloons. Maybe a super slider splayed out on the lawn with water running from a garden hose provided extra slippery fun.
A giant bowl of my Mom’s potato salad always had a prominent spot. I like to make it according to her rather loosey-goosey recipe; plain and simple, no measuring. The only thing I have changed over the years is I now use hoity-toity, Dijon/chardonnay gourmet mustard rather than the plain, old French’s.
I’m up for pretty much anything when it comes to food. We live in a culture that resonates with traditional, Mexican food. Food is a delightful adventure.
But when it comes to potato salad, I like it like my Mom’s and so does Mr. Wonderful and Son #1 and #2.
When we visited Mr. Wonderful’s brother and his lovely espouá on Vancouver Island while on our marathon vacation across western Canada last summer, we tried something different – crazy different. Their potato salad had an interesting flavour; I didn’t think much about it until SIL Wonderful asked, “do you like blue cheese?” “Well not exactly, although my sons do.” I responded. “There is blue cheese in the salad,” she said. “and bacon.”
Gasp! Blue cheese and bacon?!….in POTATO salad! Ok, bacon, yes, I can go there but blue cheese? After the initial shock, we admitted we certainly did like it and we really liked the bacon. I put that silly notion in my back pocket and we returned home.
Last week, (yes, it took a year) we bought a package of blue cheese and decided to give the blasphemous rendition of potato salad a try on our own.
It was fabulous. I made a fairly large batch and split it into two so we could experiment. We tweaked the amount of blue cheese (it’s sticky so “crumbling” is a bit tricky) and loaded in crispy bacon bits. We think we have the amount of cheese pegged, not too much as to overwhelm and just enough to give it that strong mouldy, gross flavour that is so good.
We have friends coming over for dinner next week. We’ll see how they like it. But I’ll tell them there is blue cheese in it first.