Sunday, April 19

3-Gal Sal

For the roundup, we need vittles. One special treat every year is Karla's scrumptious potato salad. Here's how she whips up three gallons (11 liters).
First, cook and chop all the parts
Build it up a layer at a time. Add all the parts, but only maybe twenty percent per layer

Stir each layer up real good

   
Add whatever needs to be to make it perfect, then…

…bag it up for the fridge! Cool for a couple of days before serving to hungry guests
There you have it. It takes the better part of a day, but hey—who's counting? Let's eat!

3 comments:

Avis said...

Fabulous food, adorable kids, crazy stories; you've figured out how to keep us all coming back for more!

Tom Hurley said...

Glad to be of service, Avis.

Susan said...

That looks scrumptious and I am not even hungry right now. Linda and I just cooked up a quiche and salad plus muffins and cake for a special lunch for Mom. It's almost her birthday and also it is almost Mother's Day but I will be home before either event so we spoiled her today.
I agree with Avis. You write a good blog.