Sunday, June 5, 2011

I'm breezy!

I don't know about you guys, but now that the weather is warmer, the hibernating bear in me is gone and I find myself wanting to eat lighter, fresher and less food. Last weekend we made a pasta salad with bell peppers, cucumber and tomato. I think I had it for dinner every night this week. Yesterday we stocked up on ingredients to make a few more salads that will last us through the week. I'm telling you, pasta salad and pb&j makes my June just dandy.

At Star Market yesterday, Sanne and I had a bit of trouble on the condiment aisle. Here's what happened. A few days ago, I was going through the refrigerator and discovered a jar of mayonnaise that had expired in 2009. That is how often we eat it. To be honest, it kind of skeeves me out in general. We try to use greek yoghurt whenever we can. But some things just required no substitutes, and potato salad is one of those things. So we sucked it up, and went down aisle 11 (or whatever the hell aisle it's on...). Picking out a jar of mayonnaise is totally stressful. I realized that people have strong opinions about real vs miracle whip, and I didn't know what mine was. Also, we wanted the smallest jar available, because I don't want to unearth it again 2 years from now. In the end, we found an cute little jar of Hellman's Light Mayonnaise. P.S. my grandfather and great-grandfather's middle names are Mayo. I have no clue why. Weird, right?

For this recipe, we used:
about 1 1/2 - 2 lbs. red potatoes
2 hard-boiled eggs, chopped
~ 1/3c REAL mayonnaise
~ 1T dijon mustard
s+p, to taste
~1t sugar
1 small yellow onion, chopped

Wash and chop your potatoes. Boil them in water until fork-tender. Meanwhile, boil eggs.
Drain potatoes and let cool. mix in a nice dollop of mayo and a little mustard. If I had to guess, I probably used about 1/3 to 1/2c of mayo, and about a tablespoon of dijon mustard. Add salt and pepper, to taste and about a teaspoon of sugar. Then I stirred in about half of a yellow onion, chopped and a couple of hard boiled eggs, chopped. Lastly, I added some green bell pepper, had a few bites and adjusted from there.


After I made this, I realized that I had made the creamy fatty version, and not the lighter, fresher version. It's perfect for a southern-style potluck or cookout... not so much if you're on a diet. So if that isn't your jam, check back in a couple days when we will be making an actual pasta salad. But to be honest, we'll probably put mayo in that, too. After remaking her crab cake dip using mayo instead of greek yoghurt, Sanne and I realized why people choose the real stuff over the healthier alternative. It is so dang good.

Funny, this post started out as one thing, and ended up as something else. Oh well, our intentions were good.

I have a question for you Floridians... Publix: Southern Style or Homestyle Red? Where do you all stand on the Mayonnaise issue?



  1. I'm a miracle whip fan myself but I will use mayo in things like potato and chicken salad. But sandwiches and even tuna, I use miracle whip. Mmm.

  2. P.S. The whole "I'm breezy" wasn't Friends inspired, was it? :)

  3. I just threw out a giant tub of expired mayo myself, and got a small bottle of the kind made with olive oil. It's pretty good! I only use it for tuna and sometimes on egg sandwiches.
    Had a tuna sandwich the other day for lunch and thought of you M!

  4. I saw a commercial for potato salad today and I wanted to make that recipe! I also use the olive oil kind, I can't tell the difference.

  5. IF I buy publix brand, then it's the red. Yes, olive oil mayo and I always make the red potatoe salad too-much prettier, however I've never added sugar, will have to try that. I just made pasta salad yesterday for lunch along w/ chicken salad. And of course a slice of home grown tomato. YUM