Tag Archives: graduate school

Potato Salad, as It Should Be

9 May

Hello! I am somewhat happily, somewhat unhappily back from a 7-night Caribbean Cruise! I am unhappy to be back to work and summer classes. A girl could get used to taking lengthy naps every day. But I am happy to be back because I get to snuggle with my two adorable puppies whom I missed dearly. Also, believe it or not, eating two to three meals (plus multiple snacks) per day on a cruise ship can get a little tiring. I’m looking forward to cooking something tonight!

But let’s rewind a bit. Before I left for my cruise, I hosted a cookout at my house as a celebration of the last week of classes. A celebration was most certainly warranted, as this semester was so torturous that I am surprised that my program is located in Indiana and not Guantanamo Bay (OK, bad joke). But anyway, the cookout was a potluck, so I decided to prepare two foolproof recipes: 1) Nutella Cheesecake Layer Bars, and 2) My grandma’s potato salad.

My grandma is a darn good cook. In my book, her potato salad, chocolate chip cookies, apple pie, pumpkin pie, pizza, and pancakes are unparalleled (Her meatballs are unbelievable as well…this is possibly the one food I will miss by no longer eating meat). Each time I eat any of these foods prepared by someone other than my grandma, I find myself thinking about how I would much rather be eating my grandma’s version.

This is especially the case with potato salad. I don’t think I’ve ever had any potato salad I’ve liked other than my grandma’s, because she sets the bar so high with her own.

So I embarked to make this potato salad from the recipe she gave me on an index card. The recipe is straightforward, but the result is delightful.

So without further ado, I will spread the joy that is potato salad, as it should be:

Grandma’s Potato Salad


  • 5 medium potatoes, peeled
  • 1 large egg
  • 1/3 cup finely chopped celery
  • 1/6 cup finely chopped onion
  • 1/2 cup mayonnaise
  • Salt and pepper, to taste


  • Boil an egg (In case you don’t know how [I didn’t at first], I am including the instructions): Place the raw egg in a saucepan. Fill the saucepan with cold water until the water is 1 inch above the egg. Cook over medium heat until the water begins to boil, then reduce heat to low and simmer for 10 to 15 minutes. Remove egg and run cold water over it while peeling.
  • Meanwhile, boil the potatoes (again I am including the instructions in case you don’t know): Place the potatoes in a pot and fill with water by an inch. Cover and bring to a boil. Remove cover and continue boiling for approximately 17 minutes. Drain and let cool.
  • Dice potatoes into .5 to .75″ inch cubes. Dice egg into about the same size (or a bit smaller). Mix potatoes, egg, celery, and onions with enough mayonnaise to hold it all together (it could be slightly less than 1/2 cup). Season with salt and pepper, to taste.

Seasoned Sweet Potato Fries

6 Jan

My semester is about to start up again on Monday =( Looking at my schedule, I realized that my life will be hell, basically until I graduate. Each semester is more torturous than the last!  Why didn’t I just go to culinary school?

Fortunately, last night, I made sweet potato fries that were yummy enough to make all the troubles of the world momentarily disappear.

This recipe for Seasoned Sweet Potato Fries is adapted from Guy Fieri:


* Canola oil, for frying
* 3 medium sweet potatoes, peeled and julienned
* 1 1/2 tsp smoked paprika
* 1/2 tsp garlic powder
* 1/2 tsp granulated sugar
* 1/4 tsp ground cinnamon
* 1/2 tsp ground cumin
* 1/2 tsp kosher salt


  • Add the potatoes to a bowl filled with ice water while you heat the oil.
  • Preheat the oil in a cast iron skillet or fryer to 325 degrees F. In a small bowl, add all the spices and combine well.
  • Remove the potatoes from the ice water and pat dry with paper towels.
  • Fry the potatoes, in batches, for 3 to 4 minutes to cook the inside. Remove the potatoes from the oil to a brown paper bag, and bring the oil up to 350 degrees F.
  • Add the potatoes and fry again, in batches, this time to cook the outside until golden brown.
  • Remove the potatoes from the oil to a brown paper bag. Transfer the potatoes to a serving bowl. Sprinkle with the spice mix (you don’t have to use it all– just as much as desired). Serve immediately.

Makes 3 servings.

I just love the combination of savory and sweet in this recipe! I served the fries with vegetarian sloppy joes, which was a great combination.

During dinner, we watched Top Chef. Jamie has nine lives or something. Team Angelo all the way!! Who’s your fave?