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Potato Boy, All ‘Choked Up

Posted by Rick · April 14th, 2005 · 5 Comments

The theme over at Chepooka’s place this week seems to be “food.” Since there’s no time right now to do the work I normally do for my regular type of post, I thought I’d go ahead and post my own food entry.

Actually, it’s more properly my wife’s food entry — except for the occasional pancake and one meal about a year ago when she was too busy, I have not cooked since I met her. It’s quite the joke in our family, too, because in the days we refer to as “BD” (Before Denise), I was virtually a gore-met cook. (For those now so deep in pondering the last sentence that they cannot move on: 1) “gore-met” is actually “gourmet” and 2) Denise is the name we use for Bunny when she’s in trouble.)

The first night my not-yet-wife came to my apartment for dinner, I had planned a very nice quiche. As everyone knows, real men ignore social stereotypes: they not only eat quiche, but can create it from scratch.

The details are lost in the mists of time, but somehow an emergency arose just as my wife was arriving. So that I could deal with the emergency without cancelling our dinner, I quickly explained what I had planned; the ingredients were already largely prepared. She was impressed that I owned a quiche pan.

When I had resolved the emergency, we sat to eat the lovely dinner she had cooked. We’ve been eating her dinners ever since.

The following recipe makes — in our opinion — an out-of-this-world potato salad.

1 pound small red potatoes, scrubbed, not peeled
1/4 cup Miracle Whip®
1/2 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard lemon-pepper to taste
1 teaspoon dill
1 hard-cooked egg, chopped
1/2 (9-ounce) jar marinated artichoke hearts, drained and chopped
3 tablespoons chopped onion
1 tablespoon pickle relish

Cook the potatoes in water in a covered saucepan for 20 minutes or until tender; drain. Cut into bite-size pieces. Combine the Miracle Whip®, vinegar, mustard, lemon-pepper seasoning, and dill in a large bowl. Add the egg and artichokes to the mayonnaise mixture. Fold in the potatoes, onion, and pickle. Chill, covered, for 24 hours.

Yields 2 to 3 good-sized servings

One of Chepooka’s first cooking articles was called “Kiss the Cook” and it is thus appropriate that the above recipe is a modification of one we found in Intercourses: an aphrodisiac cookbook by Martha Hopkins and Randall Lockridge. In the book, mayonnaise is used instead of Miracle Whip®; Miracle Whip® is sweeter. Also, the book uses 1/4 chopped dill pickle; we used 1 tablespoon pickle-relish which is, again, sweeter than just a dill pickle.

As for the aphrodisiac? Well, it must be true, because we both absolutely love this potato salad!

Categories: Personal Life


5 responses so far ↓

  • 1 Chepooka // Apr 14, 2005 at 6:45 pm

    I am totally down with this, in fact, I am salivating!!

    But, ya lost me on the Miracle Whip. I am very fussy about certain things and MW is one of them, so sadly … I’ll have to pass on that and substitute the mayo. SORRY! lol

  • 2 Bunny Chafowitz // Apr 15, 2005 at 6:48 am


  • 3 Bunny Chafowitz // Apr 15, 2005 at 6:49 am


    Bunny is rarely in trouble and therefore does not hear the name Denise around the house that much.

  • 4 Chepooka // Apr 15, 2005 at 9:09 am

    Ha! ROTFL …

    You know I just realized why I don’t do the MW thing – it’s because, as you said, it’s sweeter. I’m one of those wierdos that doesn’t like sweet.

    Well, except on certain *days* and then it must be chocolate. The ladies in the house will know what I mean.

    I just learned something about myself today. 😉

  • 5 Mike // Apr 15, 2005 at 11:55 am

    Hey – I’m a guy and I understand – a chocolate hit every now and again is a requirement rather than an indulgence. If we ever have some ill conceived “chocolate prohibition”, I will run the local speakeasy…

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