This past Saturday was the biennial Family Reunion of my maternal grandfather’s side of the family. The growing families of my grand-father and those of his three sisters and 2 brothers have been gathering in good number for many years now. In recent years my sister has graciously hosted it at her beautiful home surrounded by lovely gardens and a swimming pool. The setting is perfect.
It is a day filled with bittersweet memories of those who are no longer with us. At the same time it is inspiring and comforting to witness the strength and longevity of those ties that bind us as each generation unfolds.
It’s a day spent catching up with family we see regularly and family we haven’t seen since the last reunion, and new family members we’ve yet to meet. It’s a day spent poring over very old photo albums, photos from previous reunions, and a day to make new memories through photos and videos taken that day. It’s a day filled with sun and swimming (especially for the kids), and most importantly a day filled with eating.
Food and family seem to go hand in hand in our family as I’m certain it does in many. So it’s not surprising that food is a big part of our reunion. We begin the afternoon with appetizers of all sorts, including grilled hot dogs on buns (no cocktail franks for this crew).
Later we move into the main meal which this year included barbequed chicken from a nearby well known establishment that raises their own chickens, delicious bbq brisket sandwiches prepared by my sister, our cousin’s Claremont salad, (a fresh cabbage salad in a sweet vinaigrette dressing), baked beans, strawberry banana jello molds, and my favorite Vermont Potato Salad pictured above.
This recipe is one I found in a magazine during my first year of marriage when we were living in Florida. I’ve been making it ever since, and even sold it to a deli in Evanston, Illinois when we were living in Chicago.
I prefer to cut the potatoes in large chunks. You can use a variety of potatoes, but I like small red potatoes, or new potatoes if available. Cook the potatoes just until a sharp knife can easily go through it. Cooking to the proper doneness is key.
You can peel the potatoes or leave the skin on, but cut them while still warm, and allow them to sit covered with the white wine vinegar, coarse kosher salt, and freshly cracked black pepper. The potatoes will more fully absorb the flavor from the vinegar, salt and pepper if dressed while warm.
The recipe below is the original recipe. I have made it using 10 and even 20 pounds of potatoes , just increase the ingredients accordingly.
Vermont Potato Salad
6 medium size potatoes (12 -15 new potatoes)
1 tablespoon white wine vinegar
2 teaspoons kosher coarse salt
freshly ground pepper to taste
1 cup homemade or store bought mayonnaise (I use Hellman’s or Best canola oil mayo)
Cream or juice of ½ fresh lemon (I use fresh lemon juice) enough to thin the mayonnaise
2 or more scallions, minced (with some green)
2 tablespoons diced green pepper
¼ to 1/3 cup minced fresh Italian parsley mixed with minced fresh basil, tarragon, or dillweed (I use fresh parsley and fresh dill)
Directions
Scrub potatoes and boil in their jackets in salted water for 25- 40 minutes. Less time for new potatoes.
Let cool a bit and then peel, or leave skin on, and cut in large chunks.
Toss with white wine vinegar, kosher salt and freshly cracked black pepper while still warm.
Gently fold in the mayo that you have thinned with the lemon juice or cream,
Season with more salt and pepper to taste. Add scallions, green pepper, and fresh herbs. Chill. Bring to room temperature to serve. Toss again gently and taste for seasoning.
After gorging ourselves with dinner we cap off the day with assorted desserts and always make-your-own sundaes! And, good strong coffee…I see to that!
In 2 years we will do it all again!