Mashed Potato Salad

 

Hubby and I spent last week in Illinois with our three sons.  Our second son moved there for a job at State Farm's corporate headquarters, so one of our sightseeing tours was his workplace.  What an amazing building;  along with offices, it has a beautiful atrium, museum, gift shop, bank, and a  food court that would rival any shopping mall's.  This newer complex  is just one campus of  State Farm's facilities in Bloomington.  I took a couple of pictures of Blake... as he gave me that anguished look of someone putting up with their mom's photography habit!  He's a good sport!  We also enjoyed the zoo in Bloomington.  Our son, Justin, loves big cats and there were two snow leopards in residence who were constantly jumping and chasing each other, so that was a favorite stop. One evening, the guys treated their dad to a belated Father's Day dinner and gifts (that's how it is when every person lives in a different state!)  The end of our trip included a stop in Chicago for the 4th of July.  Blake and Ben showed us around since they have been there for concerts in the past.  Our time there included the Sky Deck of the Sears Tower, a concert in the park, Chicago stuffed pizza and fireworks over the harbour.  What a great time!

Because I was in Chicago for the 4th, we didn't have a cookout, instead we had stuffed pizza!  When we do cook out though, one of our favorite salads is potato salad, however, I've noticed a common thread in bbq places that serve it in Oklahoma, Texas and Arkansas...it is often mashed potato salad.  I'm used to the cubed potato salad, but this is a new twist for me.  I decided to share a recipe from an old community cookbook put together by the "Jayettes" (the Junior Chamber of Commerce Auxiliary) of Springdale, Arkansas.  I'm not sure when this book was printed because there is no date given, but the ads are very old and it's from an era when  there was a Piggly Wiggly in town!

Mashed Potato Salad
Mrs. Harold Mathis

Mashed potatoes (a good way to use leftover potatoes)
1 onion (chopped fine)
salt and pepper, to taste
1 TBSP mustard
1 C salad dressing
1/2 C milk
4 hard boiled eggs
Mix all ingredients.  Garnish with egg slices and paprika. Chill.
(note:  I would add a little sweet pickle juice to the dressing)

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