Tator Salad

On Friday, I thought this weekend was going to be jam-packed; but it ended up being incredibly lazy.  And I loved it.

Friday, I finally got to spend some much needed time with Kim.  Man, I missed her.  Heck, I still do.  Four hours isn’t enough time to make up for three months of absence!  We were joined by some other friends and her parents were awesome enough to grill up some dinner.  We enjoyed hot dogs, chicken, burgers, potato salad (WITH celery, and yes, I still enjoyed it…I’m excellent at picking around celery!), grilled corn, and amazing chocolate cake.  Pair that with a hilarious go at Cards Against Humanity (with Kim’s mom!) and you have one amazing evening.

Kim Collage

Saturday, I was supposed to head to IL for a bachelorette party, but I just couldn’t bring myself to get in the car for two hours.  That’s probably really awful of me.  I’m admitting it.  But, I haven’t kept in great touch with any of the girls and the thought of socializing with a group of women I’m now on the “outside” of, just didn’t sound appealing.  Instead, Craig and I had a sushi date, we rented a movie, and sat our happy asses on the couch.  It was glorious.


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Among the things I love about summer, is the bountiful amounts of potato salad.  You can’t go to a BBQ or party of any kind and not find some version of it.  There’s one problem though.  I hate celery.  Hate it.  And more often than not, you’re going to find celery in potato salad.  Eck.

Here is my very own potato salad recipe – sans celery.


– 5 large potatoes
– 4 hard boiled eggs
– 1 medium vidalia onion, chopped
– 1/2 c sweet pickle relish
– 1/2 tsp garlic salt
– 1/2 tsp celery salt
– 1 Tbs yellow mustard
– 3/4 c mayo
– salt and pepper to taste

Boil peeled potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, chop.
Peel eggs, chop, and put into a large bowl with potatoes.
Add onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.




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