Hurrah for the Fourth of July

For the Fourth we took the train to the state capital (big excitement for Pete, to board the train instead of just waving at it).  We heard a reading of the Declaration of Independence (remember the scene in Little Town on the Prairie when the Ingalls girls recite the Declaration along with the reader? can you imagine an educational system in which that kind of memorization was routine?) and saw some well-done Civil War exhibits, which provided me with a little perspective on my angst about the current situation.   We picnicked on the capitol grounds, with watermelon and potato salad.  I believe the eating of potato salad on July 4 is mentioned in the Constitution as a requirement for US citizenship.  If it's not, I propose an amendment.

Though my amendment is likely to fail, my recipe is not.  Give it a whirl.

Thomas Jefferson's Favorite Potato Salad and Probably Abraham Lincoln's Too

My very favorite potato salad includes bacon, so I usually start by frying up a couple of slices.  This is optional, though.  I cube eight medium potatoes and boil them for about ten minutes in heavily salted water.  Salting the heck out of the water is one of the keys to delicious potato salad -- I don't think you can get boiled potatoes salted properly after they're cooked.  I usually boil my eggs, about three of them, in the same pot with the potatoes.  While everything's aboil, make the dressing.  Combine a cup of mayo (or a mix of mayo and sour cream, or I suppose you could use yogurt if you were so inclined) with the juice of half a lemon and a healthy shake of Old Bay -- enough to tint the mayo a pretty pale coral. [ETA: I love lemon and have a high tolerance for tart. You might want to start with less lemon juice and see how it suits you.]  Drain the pot and fish out the eggs.  While the potatoes are hot, if you are feeling decadent and are not expecting any cardiologists at your party, you can sprinkle a spoonful of bacon fat over them.  If this strikes you as repulsive or if you worry about saturated fat, skip that step and just toss them gently in the dressing while they're still warm. Finely mince a stalk of celery (for crunch) and about three green onions (for punch).  When the eggs are cool enough to handle, crumble them in along with the bacon.   Stir it all together and save some for me!