Easiest Potato Salad

Potato Salad

Summer's just around the corner which makes this the ideal time for backyard bargeques and picnics. Potato Salad is the easiest and most portable of picnic foods that is sure to please all, big and small. I was requested to make a Ranch Potato Salad for my son's Mother's Day BBQ not too long ago. 

Mother's Day Gift

There are few more satisfying stages in life than being a grandmother. We have three gregarious Grand-Boys and the eldest gifted me this plant stand made lovingly by his own two hands. The tulip and leaves are made of foam and the pot holder is made of wood. It holds a live flowering plant and I love it!

So Simple & Easy to Make

The potato salad was so easy to make. Red-skin potatoes were either quartered or halved and boiled just until al-dente. The potatoes were left skin-on and were dropped in boiling water and simmered for exactly 10 minutes. The best way to test for doneness is to stick the tip of a knife into the skin and if the potato falls off the knife without difficulty, they're done.

Just 5 Ingredients

The salad needs just 5 ingredients and requires only a quick toss of the potatoes with the other four ingredients. It was chilled for six hours and tasted perfect served right out of the fridge. 

Fish in Mustard Sauce - Maacher Sorshe Bata Jhaal

Maacher Jhaal

If time is of the essence and processing mustard seeds seems like a chore, the next best thing is to use Coleman's Mustard Powder, dissolved in some water. This is a fast and easy way to prepare any fish fillets or steaks. I've used fillets of flounder in this recipe, but will avoid it in the future because they just can't help falling apart as they cook. Steaks would probably work a lot better, if your family can handle the bones. Any fish works well, salmon steaks taste lovely, but ilish maach or hilsa cannot be beat. Only problem is that hilsa are not readily available outside India.

Scrambled Eggs, Cabbage & Peas

Scrambled Eggs, Cabbage & Peas

Here's another dish that places Mum's presence front & center in my consciousness. I remember having this with hot rice in Rangoon and more frequently in Darjeeling. It's really simple to make with just a few ingredients and is so delicious! It goes well with rice or tortillas.