Grandma Jane's Special Potato Salad

Grandma Jane had a way with food. Everything she made was delicious--perfectly seasoned, just the right balance of everything, and always plenty for everyone. Her potato salad, for example, was a special treat. There are some things in life that you just *know,* and getting potato salad when you went to Grandma Jane's was one of them. My main goal when visiting her was to wake before everyone else in the house so that I could devour my special breakfast. Potato salad.

I've had this recipe for years. Grandma wrote it out especially for her daughter-in-law and me. Yet no matter how many times I make it, I just can't get it to taste like Grandma's. Still, it's a big hit in our house and everywhere else we take it.

I've altered the recipe a bit to use yukon gold and red potatoes, which just need to be scrubbed but not peeled. Be careful not to overcook the potatoes!

^-^-^-^-^-^-^-^-^-^-^-^-^-^-^-^-^-^-^-^-

Potato Salad Special

Cube about four cups of Yukon Gold and red potatoes, and place them in a pot, covering with just enough cold water to cover them. Add a tablespoon of salt.
Place two eggs, whole, in the pot, too, to boil while the potatoes cook.
Bring the water to a slow boil and cook until you can *just* put a fork in them. You don't want them to fall apart, but you don't want them to be too firm. This usually takes about ten minutes from the time the water starts to boil.

While potatoes are cooking, get a large bowl and mix together:

1 1/2 cups REAL mayonnaise, either homemade or Hellman's
1 cup chopped red onion
1 cup finely diced celery
1 tablespoon prepared yellow mustard
1 tablespoon sugar
1/2 teaspoon paprika
1/2 teaspoon pepper
1 small sweet pickle, diced
salt to taste

When potatoes are done cooking, drain them. Remove the eggs and place them in a bowl of cold water to cool. Cool potatoes, gently turning them occasionally to keep them from further cooking in the bowl.

When eggs are cooled, peel them and chop them very fine. Add this to the mayonnaise mixture.

When potatoes are cool, add them to the mayonnaise mixture, stirring well, but being careful not to mash the potatoes. Sprinkle top with chopped parsley.

If it seems too dry, add more mayonnaise.

Chill all of this, preferably overnight, as the flavor is better the next day!

Tomato-Basil Tart

When summer heaps its blessings of real garden-fresh tomatoes and pungeant basil upon me, I find as many opportunities to use them in the kitchen as I can. This recipe, using a pate brise crust and your choice of cheeses, is easy to make and delicious to consume. Plus, its beautiful, simple presentation inspires hungry awe in your family and guests. I made two of these tarts for a local houseconcert a couple of weeks ago and they were very well received.

--++-===-._.-._.-._.-._.-===-++--

Delicious Summer Duo Tart

1 pate brise crust, pressed into a tart pan and baked in a 450 degree F. oven until crust is lightly browned and thoroughly dry.

1 1/2 cup shredded baking or melting cheese, like gruyere, swiss, mozzarella, queso fresco or feta (reduce the amount if you use feta)

4 garden-fresh roma tomatoes, cut into thin wedges and drained on paper towels

1/4 cup loosely packed basil leaves

4-5 cloves of garlic

1/2 cup mayonaisse

1/4 cup grated aged cheese, like parmigiano reggiano, pecorino romano or cotija cheese

Sprinkle 1/2 cup of the baking cheese into warm tart crust. Set aside.

Preheat oven to 375 degres F. Arrange tomatoes on crust. Process basil and garlic in a food processor until finely chopped. Combine garlic, basil, mayonaisse, aged cheese and remaining cup of baking cheese in a bowl and spread over tomato wedges.

Bake for 25 minutes, or until cheese is melted and golden on top.

Let rest for five minutes before cutting and serving.