I'm a native Texan with a passion for good food and Texas history. Tex-Mex is a way of life for me, and so is baking!
Earth Day is about celebrating the planet that we live on. The Nature Conservancy came up with the idea of having a Picnic for the Planet. They’re encouraging communities around the globe to come together and enjoy the great outdoors, good food, and each other and celebrate the beauty that is Nature this Earth Day.
Getting together with a bunch of your favorite blogging friends, however, might not be very green. We live all over the world, and flying is not a very green way to travel. So instead, we’re having a Virtual Picnic for the Planet.
What would I take to our picnic? My Nanny’s Potato Salad.
My Nanny’s potato salad is legendary. People all over San Antonio know her, and lately, my sister, for it. It’s always been their go-to barbecue, picnic, or potluck side dish.
Chellee, my sister, will tell you that it’s the poppy seeds that make it special. I’ll tell you I think it’s the poppy seeds and the love. My grandmother has made this potato salad more times than I can remember, usually to go along side cold fried chicken, slow smoked brisket, and delicious borracho beans. That right there, folks, is a Texan picnic.
Today is Earth Day. I for one want the Earth to be as healthy as it possibly can be, so that the lives of Chellee’s children, David and Ava, are long and prosperous.
Visit the Nature Conservancy’s website for more information about throwing your own Picnic for the Planet in your neighborhood. And maybe take Nanny’s potato salad with you.
Nanny’s Potato Salad
6-8 Yukon Gold potatoes (1 per person being served)
4 eggs, boiled and chopped
1 large yellow onion, chopped fine
fresh ground black pepper
Nature’s Seasons seasoning
Peel and chop potatoes into 1″ square cubes. Boil in salted water for approximately 15-20 minutes, until the potatoes can be pierced with a fork easily, but do not break apart when pierced. Remove from stove and drain.
Place potatoes in a large bowl (feel free to use the bowl you plan to use to serve). Add salt, pepper, and Nature’s Seasons seasoning to taste. Add poppy seed. The poppy seed are really what makes this dish what it is, so please be liberal!
Put potatoes in the fridge to cool for at least an hour.
Hard boil the eggs, then allow them to cool and peel. Chop finely. Chop large yellow onion finely as well, into pieces roughly the same size as the eggs.
When potatoes have cooled sufficiently, add onions and eggs. Add two heaping large spoons (we use a serving spoon) of mayonnaise. Stir to combine all ingredients.
The potato salad should be creamy, but not overwhelming in the amount of mayonnaise. Start with the 2 spoons, and if you feel it needs more, add a little bit at a time until you are happy with the salad’s consistency.
Can be made 1 day ahead of time. Enjoy with family, friends, and copious amounts of barbecue!
Visit the rest of my Picnicking Pals around the web for a scrumptious virtual picnic full of salads, sandwiches, desserts and drinks perfect for your own Picnic for the Planet.
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