Robby's Baking Therapy

Hello, every birdy. I had this thought the other day, why am I waiting until I have sweet potatoes for this boy? When he literally says that his favorite food is just potatoes. And I was making this recipe with my mom for a friend’s birthday party, and it hit me. Do this recipe for Razor. 

This is one of those recipes that I know by heart because it was probably one of the first recipes that I helped my mom out with when I was younger. It is never the same. But in a good way. 

Before we talk about the recipe and the ingredients you will need. I want to introduce to you the character of this post Razor. He is a character that was raised by wolves. He doesn’t really know much about human interactions or about humans in general. And he states that his favorite food is potatoes and meat, but mostly potatoes. I was making this recipe a while ago with my mom and was like wait this could be his dish. 

Now when I say “recipe” I just want to tell you that potato salads in my house are never the same. Because we always use whatever we have on hand, in the fridge or in the pantry. And we don’t really measure the ingredients. We kinda just go with how it looks and taste it throughout the cooking process. And if I say “we” at any point in time with this recipe I am talking about my mom and I. 

So what we are going to need in for this version of Potato salad is:

• Potatoes (obviously)
• Mayo 
• Mustard
• Pickles 
• Hard boiled eggs
• Onions (red & green)
• Chives

The first thing we did was we boiled/steamed the potatoes the day before in our Instant Pot. We usually use about somewhere between 5-7 potatoes. But that is just because we are a big family and it might be something that we eat for a few days. Add a can of chicken to it and it is great. 

After the potatoes were done we once again used the Instant pot to boil the eggs. And we did these two things the day before so that the potato salad would be nice and cold. Nothing worse than a warm or room temperature potato salad. 

While the eggs were in the Instant Pot, we chopped up all of the veggies that we were going to put in it. This is the step that always changes. Because we just use whatever we have in our fridge/table for the salad. 

My mom was in charge of chopping the onions up. And I was in charge of the pickles. I thought she told me to use the mini food processor and chop up the pickles. I did, but it became a pickle juice. It was edible but strange. We both didn’t think that that was going to happen. 

In a small mixing bowl you are going to make your dressing. It is probably one of the most simple dressings ever, with just two ingredients: Mayo and Mustard. There really is no exact measurements, we just go with instincts and listening to the ancestors. 

Mix everything together, and put it in an air tight container. Chilling it for a day or two, because potato salad is really good when its cold. Not frozen, but nice and cold straight from the fridge. On a hot day, it’s so good. 

Now we didn’t add anything extra to this one, because this was going to be a side dish for a potluck birthday party. You could easily make this into a dinner. Add a few cherry tomatoes, cut up a block of cheese, a can of chicken, and you’ve got yourself a dinner. 

This is one of those recipes that is just engraved in my heart. It was one of my first recipe that I remember making with my mom and it is a staple summer recipe. 

Feel free to check it out in the keep reading down below. I hope that you liked it, feel free to check out any of my other recipes: Everything from Almonds to Zucchini. See you all in the next recipe.