Pier 19 Waffles

While in South Padres Island this year we had brunch at a wonderful restaurant called Pier 19.  We had these wonderful waffles and decided that I needed to come home and try them.  This is my version and according to my Guinea pigs they were fabulous!!  Be prepared though, they are filling.
Tropical Sauce:  1 Can of cream of coconut; 1/2 cup of pineapple juice; 1/4 cup light brown sugar; 2 tsp vanilla; 1/4 cup heavy whipping cream.  Mix all together and chill for at least one hour.
1 cup toasted coconut
1 cup toasted chopped pecans
1 cup fresh pineapple chunks
2 cups heavy whipping cream, whipped to peaks using 1/4 cup of powdered sugar while whipping

You can keep the batter, covered, in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe.”

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1/4 cup
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Assemble:  Place waffle on your plate.  Drizzle all over with tropical sauce.  Then add large dollops of whipped cream in the middle.  Next layer the pineapple, bananas, on outer part of waffle.  Then sprinkle pecans and toasted coconut over all.  Top with maraschino cherry or fanned strawberry.  Drizzle warm pure maple syrup over all.  ENJOY

Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake – We made hundreds of these cheesecakes at Valentines for our customers.  Easy but look elegant.  

  • Yield: 8 to 10 servings
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 35 Minutes


  • 8 ounces cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 large egg
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries, plus additional for garnish
  • 1 (6 oz.) prepared chocolate crumb pie crust
  • 1/4 cup semi-sweet chocolate chips
  • 3 tablespoons heavy cream


  • HEAT oven to 350°F. Beat cream cheese in medium bowl with electric mixer at medium speed until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla, beating just until blended.
  • ARRANGE 1 cup raspberries evenly in pie crust. Place pie crust on baking sheet. Slowly pour cream cheese mixture over raspberries. Bake on baking sheet 28 to 32 minutes or until center is almost set. Cool completely on baking sheet on wire rack.
  • COMBINE chocolate chips and cream in small microwave-safe bowl. Microwave on HIGH 20 to 30 seconds or until chocolate mixture is melted and smooth when stirred. Spread evenly over cheesecake using the back of a spoon. Chill at least 2 hours before serving. Garnish with additional raspberries, if desired.


Perfect French Fries

Perfect French Fries
I have always been on a quest for perfect fries at home.  But like most things wonderfully tasting, it takes a little more time and effort, but the results are well worth it.


Most people complain that their homemade fries are soggy and not crispy like at restaurants.  The trick is to osak the potaotes in cold cold water.  I use ice on top.  This crisps them up and also removes the starch which is the enemy when frying.  The more starch removed, the better the fry!!  I have let my fries soak overnight and they were incredible!
4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
2 quarts peanut oil
Salt and pepper

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.

In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350- 375 degrees F. Transfer the blanched potatoes to the hot oil and fry until brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

Perfect Meringues

Three Types of Meringue
French or basic meringue is made by beating egg whites at room temperature and then drizzling granulated sugar into the whipped egg whites. It is the most common in consumer recipes but is the least stable.
Swiss meringue is made by placing the egg whites and sugar in a bowl over hot water and stirring until the sugar is dissolved and the mixture is warmed. The egg white mixture is then beaten until stiff peaks are formed. Swiss meringue is more stable than French meringue.
Italian meringue is made by drizzling hot syrup through partially beaten egg whites. The hot syrup cooks the eggs. The meringue in the accompanying recipe is Italian meringue. It is the most stable meringue since the egg whites are cooked by the hot syrup.

Perfect Meringue

MERINGUE:1 Tbsp. cornstarch1/3 cup cold water5 EGGS WHITES, room temperature1/4 tsp. cream of tartar1/2 cup sugar1/2 tsp. vanilla

MERINGUE: DISSOLVE cornstarch in cold water in small saucepan; bring to a boil, stirring constantly. Remove from heat; cover.
Step 4 BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, ADD cornstarch paste, 1 to 2 Tbsp. at a time. BEAT in vanilla.

Make sure your whisk or beaters are clean-as-a-whistle and completely dry. Be especially careful that they’re free of greasy residue.

Use the right type of bowl, and make sure it’s clean and dry! Copper bowls are your best bet, but stainless steal and glass bowls also work great. Plastic tends to absorb too much of the egg white.

A hot filling is important. The heat of the filling cooks the bottom of the meringue and prevents it from weeping and creating a slippery layer between filling and topping. Set up your equipment and measure meringue ingredients before you make the filling and work quickly to make meringue before filling cools.

. Make sure your eggs are at least 3 days old (chances are, they’re mature enough if you bought them at the grocery store).

Use eggs that have been brought to room temperature. Either let them sit out on the counter for 30 minutes or put them in a warm water bath for 5 minutes.

Crack your eggs cleanly and make sure you don’t include even the slightest bit of yolk. It will weigh down the whites and prevent them from properly aerating.

A hot filling is important. The heat of the filling cooks the bottom of the meringue and prevents it from weeping and creating a slippery layer between filling and topping. Set up your equipment and measure meringue ingredients before you make the filling and work quickly to make meringue before filling cools.
What’s a soft peak? To check for soft peaks, stop the mixer and lift the beater. The peaks left in the meringue should curl at the tips. If the peaks stand straight and tall (stiff peaks), the meringue has been overbeaten.  If whites develop stiff peaks, stop beating them! If you continue, the egg whites will liquefy and you’ll never get the volume back.
Do not add sugar until you have reached the soft peak stage.

To check if sugar is dissolved: Rub a bit of meringue between thumb and forefinger. If sugar is dissolved, it will feel completely smooth. If it feels grainy, continue beating.

What’s a soft peak? To check for soft peaks, stop the mixer and lift the beater. The peaks left in the meringue should curl at the tips. If the peaks stand straight and tall (stiff peaks), the meringue has been overbeaten.A hot filling is important. The heat of the filling cooks the bottom of the meringue and prevents it from weeping and creating a slippery layer between filling and topping. Set up your equipment and measure meringue ingredients before you make the filling and work quickly to make meringue before filling cools.

Anchor the meringue. Be sure to attach the meringue to the crust all around the edge of the pie. This prevents the meringue from pulling away from the edge during baking.

Beads may form on meringue when refrigerated; gently touch beads with tip of paper towel to absorb.


Perfect Mashed Potatoes

Perfect Mashed Potatoes


Start with cut, peeled russets in salted water. They will invariably be done way before something else in your meal is done, so once they are done, drain them and let the chunks sit, covered, in the pan until you are ready to mash them. They will stay hot for a long time like this, and the bonus effect is they will absorb any remaining surface water while sitting there. You know you’re in good shape when they look a little dry when you take the lid off.

Put into bowl and mix with you mixer until partially mashed potatoes and then add melted butter first Don’t waste the heat in the potatoes on cold butter. Fold in something like 2 Tbsp real butter for every potato (oh, it’s the holidays – just do it).

After the butter, sprinkle liberally with salt and then add (this is the secret) a pinch of sugar. (about a teaspoon).  NEVER add milk orhalf and half until you have whipped your potatoes smooth making sure to get the lumps out.  If you add the milk or half and half before then you will never be able to get the lumps out.)  Mix until smooth and then add HOT half-and-half — I use about a 1/4 cup for every three medium russets. Just do not add too much liquid at first in case the potatoes retained too much liquid. After the holidays you can add whole milk for calorie purposes. The reason for doing this in this order is the butter coats the starch granules first and keeps it from turning into glue. Taste and adjust the salt and pepper , add more half and half if needed.

If you now have to take the mashed potatoes to Aunt Mildred’s house, it’s a good idea to check them to see if they have soaked up too much liquid. If they look a little dry add a good chunk of sweet butter and stir in before everyone sits down to the table. Yum!!

Another secret is to add 1/2 cream cheese and 1/2 butter.  Then use sour cream in place of half and half, using just enough to be able to finish off with heavy whipped cream.  The cream cheese and sour cream will stabilize the potatoes and keep them from clumping and making them very easy to re-heat. . Of course my great-grandmother and grandmother would have never ever considered the last option because they had those taters on the table immediately!  No time for clumping!!


Perfect Scrambled Eggs and Perfect Cream Gravy


Perfect Scrambled Eggs
One thing I hate is to order scrambled eggs only to have them taste like rubber.  It seems there is no amount of salt or pepper than can fix them.  I always wonder how anyone could screw up scrambled eggs so easily.  I wonder if these “chefs” forgot that you need to salt raw eggs before you scramble them to attain fluffy curds?  Did they use milk instead of half and half?  Did they add extra egg yolks for fullness and body.  Obviously they cooked it over high heat the entire time!  I know everyone has an opinion on this, but this method has always held up for me.
Just a few hints here:

1.Use  an extra egg yolk for every 4 eggs.

2. Don’t use milk because it makes the eggs weep or be runny. Use Half and Half.

3.  Salt your raw eggs before putting in the skillet.  This will produce a fluffier curd.

4.Use a smaller skillet so the eggs will have a thicker area to cook in utilizing the steam instead of direct heat which would over cook them.

5.  Once the eggs have started to cook ( you can tell this by running your spatula through the middle of the pan without leaving egg mixture behind) turn the heat down!  If you have an electric stove, put the pan on another burner with lower heat.  Let the eggs finish up on low heat.
4 large eggs plus 1 large yolk
2 tablespoons half-and-half
1//2 teaspoon salt  or to taste
1/8 teaspoon pepper or to taste
1/2 tablespoon unsalted butter , chilled  ( I like to use bacon grease when I have it)


Perfect Cream Gravy

Cream gravy has always been a staple in my house, growing up and grown up.  Don’t use a mix, it is to easy to make.  You just need to make sure you cook the flour taste out of your gravy.  I don’t measure my gravy ingredients any more, I can eyeball my pan drippings and adjust my flour and milk accordingly.  I always prefer pan drippings to vegetable oil or butter.  There is nothing butter than cream gravy made from homemade fried chicken or chicken fried steak!

Cream gravy
2 tablespoons pan drippings, bacon grease or vegetable oil
2 tablespoons flour
1 1/2 cups milk
1 teaspoon black pepper
Salt to taste

Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a  roux is formed.

Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add pepper and salt to taste.

If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time. Goes great with mashed potatoes, fried chicken, biscuits, chicken fried steak,

Stuffed Mushroom with White Wine Sauce

Stuffed Mushroom with White Wine Sauce

 I served many of these in my catering days.  You need to serve these soon after making, but you can make the stuffing ahead of time and refrigerate up to 24 hours.  Make sure you chop veggies by hand instead of using food processor as that will make them watery.

Crab Stuffed Mushrooms
1 pound fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup parmigiana reggiano
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water


While the mushrooms are baking, saute garlic in a little butter. Add flour until a thick mixture forms. Slowly add heavy cream to thin the sauce. Add about 1/2 cup of white wine and one teaspoon white pepper. add a little grated parmesan cheese for flavor. Once the sauce is done and the mushrooms are out pour the sauce over the hot mushrooms and sprinkle with paprika.

1) Preheat oven to 375 degrees

2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator
3) While vegetables cool, wash mushrooms and remove stems
4) Set caps to the side and finely chop half of the stems. Discard the
other half of the stems or use elsewhere
5) Combine the sauted vegetables, chopped mushroom stems, and all
other ingredients  and mix well
6) Place mushroom caps in individual buttered casseroles
7) Spoon  stuffing into each mushroom
9) Bake in oven for 15minutes until cheese is lightly browned.  Make sure there is enough butter in the pan throughout cooking to avoid drying the mushrooms out, but not to much or they will be mushy.

Heirloom Deviled Eggs


Heirloom Deviled Eggs


Serving deviled eggs at picnics and cocktail parties may have been de rigueur in post-World War II America, but these classic creamy concoctions did not originate in the United States. Although they weren’t prepared the same way, the roots of modern-day deviled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces and then typically served at the beginning of a meal—as a first course known as gustatio—for wealthy patricians. In fact, serving eggs while entertaining was so common that the Romans had a saying, “ab ova usque ad mala”—literally from eggs to apples, or from the beginning of a meal to the end. In Petronius’s satirical fiction “Satyricon,” written around 61 A.D., the wealthy freedman Trimalchio invited guests to a banquet in which the menu included fig-peckers (small songbirds) marinated in peppered egg yolk and stuffed into peahen eggs.

The first known printed mention of ‘devil’ as a culinary term appeared in Great Britain in 1786, in reference to dishes including hot ingredients or those that were highly seasoned and broiled or fried. By 1800, deviling became a verb to describe the process of making food spicy. But in some parts of the world, the popular egg hors d’oeuvres are referred to as “mimosa eggs,” “stuffed eggs,” “dressed eggs” or “salad eggs”—especially when served at church functions—in order to avoid an association with Satan.

A recipe from Fannie Farmer’s 1896 “Boston Cooking-School Cookbook” was one of the earliest to suggest the use of mayonnaise as a binder for the filling. However, despite the fact that mayonnaise began to be distributed commercially in the United States in 1907, the condiment was not commonly featured in deviled egg recipes until the 1940s. The classic version of deviled eggs is now widely considered to include a mixture of mayonnaise, mustard and paprika, but professional chefs and home cooks around the world have experimented with numerous variations on the filling throughout history—including pickles, dill, bacon, crab meat, sriracha, kimchi, wasabi and caviar among many others.

My deviled eggs aren’t fancy, in fact I’m sure that this version took it’s roots during the depression era prepared by one of great great great grandmothers.
I love deviled eggs, but only seem to make them for holidays and picnics.  This recipe passe down from my grandmother, her mother and her mother.   I tweeked a bit over the years; adding the pimento and olive garnish.
 Make sure you grate your onion very fine and drain the pickle relish and pimento well.  If not you will have a thin consistency because of too much liquid.


Ingredients6 hard-cooked eggs
2 tablespoons mayonnaise
1-1/2 teaspoons grated onion
1-1/2 teaspoons sweet pickle relish- drained very well

1 tsp sugar
1 small jar diced pimento- drained well
1/2 teaspoon ground mustard
Salt/pepper to taste

Paprika for garnish
SLiced Green olives for garnish
Slice eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, onion, relish, sugar,mustard, salt, and pepper. Fold in pimento. Pipe or spoon into egg whites. If desired, slice 4 stuffed green olives into thirds and put on top of eggs.  Sprinkle with paprika.  Refrigerate  until serving. Yield: 1 dozen.



 Here is how to hard boil an egg from:  the http://www.incredibleegg.org/recipes-and-more/cooking-school/hard-boil-eggs
Step 1

Step 1

PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. Add 1 T salt.

Step 2

Step 2

REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).

Step 3

Step 3

DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.

Old Fashioned Meatloaf

 Meatloaf is one of those under-estimated, all-American type dishes that we don’t often pay that much attention to. But the reality is that it has a long history dating back to the Romans.  Maybe we should appreciate the lowly meatloaf more!

Meatloaf has a long and ancient history 
Patties or “loaves” of minced meat, mixed with a variety of ingredients, are part of many culinary histories. Germans hid boiled eggs inside meatloaf, the Romans enjoyed theirs made with wine-soaked bread, spices, and pinenuts,  Medieval Europe served it mixed with with fruit, nuts and seasonings. Sometimes it was served hot, or wrapped in ham, or served cold with sauces, or was found jiggling in layers of gelatin. From the beginning, meatloaf showed us how much potential we have for the re-invention of food.
Modern meatloaf followed the invention of the meat grinder
Before the meat grinder, meat had to be laboriously minced by hand. The meat grinder changed all of that, making the process much quicker. It may be rare to own now, but a meat grinder used to be a normal kitchen tool, ensuring that everyone could grind his or her own meat. And what better use for ground beef than meatloaf? Meatloaf became much more popular after this important culinary invention.
Meatloaf was comforting during the Great Depression
The Great Depression was hard on the majority of Americans, with millions out of work, the stock market crash, and the Dust Bowl. With meatloaf’s ability to stretch cheap meat into even more meals by the addition of cheap oats, breadcrumbs, and other starches, it’s no wonder this filling dish gained even more appreciation in the hearts of Americans during this time frame.
meat loaf was popular during WWII
Meatloaf was popular during World War II
For many of the same reasons, meatloaf grew in popularity during World War II as well. A version by “Penny Prudence” was promoted with the name of “Vitality Loaf” during this time frame. It was formulated for getting as much nutrition as possible on the dinner table for a low cost. Vegetarian options also started circulated as rations cut down on the availability of meat. The picture above was likely part of the “Health for Victory” campaign, focused on helping war time families get through the war with good nutrition despite shortages of staples such as meat. Meat-stretching recipes like meatloaf were an obvious choice. With mothers working outside the home at higher rates, I’m sure ease of preparation was also a reason for its popularity.
Meatloaf is incredibly adaptable 
Many home cooking-style restaurants serve classic meatloaf, with diners appreciating the meatloaf that has survived through all of this history. For some, it speaks of a mother’s love. But since meatloaf takes on variations so easily, the fine dining scene also features it with rich and exotic ingredients, showing that it dresses up just as well as it dresses down. And there are plenty of recipes for making it at home that use more specialty items like mushrooms, wines, special spices, unusual meats, and more. You can keep it as plain and simple, or as fancy as you like.
The reason meatloaf has stayed with us through so many generations? It’s a master of evolution. It’s lived through ancient times, the Industrial Revolution, world wars, heart breaking depressions, nasty processed foods, and fancy gourmet versions, all because it is so adaptable. With such skills, it’s sure to outlast us, as each generations makes it their own.

Old Fashioned Meatloaf

Meatloaf, mashed potatoes, buttered corn and rolls….My favorite meal growing up. All those carbs!!. But back in my growing up days (the 60’s) you went outside and played, came in for a bite of lunch, then back out until mom called us in for dinner. In the summertime, back out to play until it started getting dark. Burning up carbs in those days was not a problem!! This meatloaf is simple and delicious.  My mom’s tried and true recipe for over 50 years.  Don’t forget the cold meatloaf sandwich with soft white bread and a blob of mayanaise!!

2 eggs
3/4 cup tomatoe sauce
2/3 cup saltine cracker crumbs

1 small minced onion
1 teaspoon salt
1-1/2 pounds ground beef

1 tsp garlic powder
1 teaspoon Worcestershire sauce

1 small bell pepper, minced (optional)

1/4 cup ketchup
2 tablespoons brown sugar

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well (mixture will be moist).
Oven Method:  Pre-heat oven to 350.  Shape into loaf and place in oven.  Bake 50 minutes and then In a small bowl, whisk the ketchup, brown sugar, . Spoon over the meat loaf. Cook 15 minutes longer or until heated through or until a meat thermometer reads 160°.
Slow Cooker Method: Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until no pink remains and a meat thermometer reads 160°.
In a small bowl, whisk the ketchup, brown sugar, Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before slicing. Yield: 6 servings.

Grandma’s Potato Salad

Old Time Mayo Potato Salad

Although potato salad is enjoyed any time of year in the United States, it is commonly associated with summer and picnics. White and/or red potatoes are commonly used; it is customary to leave a bit of the skin on red potatoes—especially when Americans make it German-style.

Basic ingredients for traditional American potato salad include: cubed, boiled potatoes (typically russet potatoes), mayonnaise or a mayonnaise-like substitute such as yogurt or sour cream, yellow mustard and/or mustard powder (dry mustard), black pepper, salt, celery seed, dry dill, chopped pickles (pickled cucumber), chives, finely-chopped red or white onion, chopped green or red bell pepper, thinly-sliced/finely-chopped celery and sometimes chopped hard-boiled egg whites (usually one egg per batch of salad). Vegetable ingredients (not including the potatoes) are incorporated raw and never cooked. The salad is often topped with paprika and chives, and generally served cold or room temperature.

Every family has a recipe for potato salad and people have very strong opinions about their potato salad.  Some are dyed in the wool “mustard” type, while others are clearly mayonnaise potato salad lovers.  And then there are those who like German or gourmet types like Mediterranean   garlic and hummus; blue cheese and capers or curry potato salad.  Me… I love the old fashioned mayo and pickles.  I love the taste the celery salt gives this dish. Like my grandma and mom before me,  I have been making this version for over 30 years and it always hits the spot for us!

 Old Time Potato Salad
  • 5 pounds small Russet potatoes
  • 7 large eggs, hard-boiled & ( 6 peeled & diced / 1 qtrd for garnish)
  • 4 celery stalks,chopped fine
  • 1 cup diced sweet midget pickles (sweet Gherkin from Heifetz, if you can find them)
  • 2 heaping tablespoons pickle relish (drained)
  • 1 T sugar
  • 1 & 1/2 tsp of celery salt
  • 1 1/2 cup Mayo
  • 1/4 cup prepared  yellow mustard
  • 1 medium onion diced ( I like to use red)
  • Finely ground kosher salt and ground black pepper to taste
  •  paprika for garnish/Roasted red pepper cut into thin strips/boiled egg


  1. Boil the potatoes, skin on, for about 20 minutes or until a sharp knife easily pierces them easily. Drain the potatoes and cool until cool enough to peel them
  2. Hard boil your eggs 1 minutes turn off heat and let set 15 minutes then soak in cold water till ready to peel.
  3. Dice potatoes in bite size chunks and add all other ingredients except paprika and garnish egg. Stir well, make sure everything is coated. Should not look dry, so if you want an extra spoon of mayo or relish add it.  We like it sweeter, so I usually add a bit more sugar.  IF you don’t like sweet don’t add extra.  Learn to trust your tasting  instincts……that’s what’s your Grandma did.
  4. Taste it for salt and pepper and adjust accordingly  Let sit at least 4 hours in fridge for flavors to marry. a day ahead let set overnight, cover with plastic wrap or lid and chill. Dust the top with the paprika and quarter the remaining egg for garnish. Serve cold.
Preparation time: 40 minute(s)