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Growing up we always knew summer was on its way when Aunt Ruth’s Potato Salad appeared. Aunt Ruth was Grandma Tr’ybls Granddaughter-in-law after marrying my Grandfathers brother. She would show up for the“Season”at graduations, wedding anniversaries (why did the “Greatest Generation” always get married in June?), Memorial Day Weekend, July 4th .. with her FAMOUS Potato Salad. This dish always was brought into the house in the Mother of all Tupperware containers, one large enough for a mid-sized child or elderly person in to bathe in. The salad was then transferred to a large crock bowl that had been cooled with ice water to help keep it cold during the festivities and was refilled till everyone had their share.
We enjoyed this all through the summer until we knew the end of our school vacation was near, when Aunt Ruth’s Potato Salad was replace with her Salsa Corn Salad. A combination of the summer’s crops of tomatoes and corn, Aunt Ruth’s Salsa Recipe was one of the best I have ever tasted but brought up questions. A salsa recipe from Nelson, Ohio during the late 50’s and early 60’s ? Wish I still had the opportunity to question an authentic Spanish receipt in a area of Ohio where we had not had our first pizza shop till the mid 70s and thought Mexican food was Doritos. I’m sure there’s a great story to come at the end of summer when I share her salsa receipt. A vagabond Spaniard Gypsy?, One could only hope. I’ll be doing my research.


8-10 medium sized potatoes
10 eggs
1 pound of bacon (Slab if available)
2 cups of Miracle Whip or mayo
1 cup sour cream
¼ chopped dill weed
½ cup of chopped onion
½ cup of chopped celery
1 cup of shredded sharp cheddar
1 tablespoon of fresh ground pepper
1 teaspoon of salt

Chop bacon into 1 inch strips; fry in a large frying pan. Boil potatoes until tender. DO NOT SKIN, Drain when cooked but do not rinse. Boil the 10 eggs the same time you start the potatoes, use cold water and cover the eggs in the pot. Once the eggs start to boil TURN OFF BURNER (Leave sitting) Put lid on and let these sit for 12 minutes.
Then pull shells off eggs, cut the eggs in half and set yokes aside, cut the whites into bit sized pieces. Place the yokes in a large mixing bowl and mix with the Miracle Whip, sour cream dill weed, salt and pepper. When the potatoes are cool, cut these into bite-sized pieces and add them to the egg yoke dressing mixture, add the chopped egg whites, cheese, celery and onion and finally the crispy fried bacon. Mix well; chill.