School started around here last week. While taking an early morning walk today (6:30-7:15), I noticed students standing on the street corners at 7:00. That seemed very early! But when I asked my kids what times they had ridden buses, it was similar.
Oh well. That was a while ago and my memory has effectively forgotten all of those early morning rushes. When I worked 40 minutes from home, it was even more of a challenge because the kids had to get on their respective buses by themselves (we had separate buses for elementary and middle/high schools—today I think they all ride together). I was not around to run them to school if they missed their rides!
Not only did everyone have a new school schedule to adjust to, but severe weather all last week was a huge problem. We had bad thunderstorms for more than a week and lots of rain—one man said we got 6 inches! Many people in the Midwest have lost homes, cars, other property. I’ve not heard of lives lost, due to bad weather, but that might be a possibility as our rivers continue to rise.
That meant it was pouring rain on the first day of school, but my daughter who teaches high school English said everything went fine at her school. The next day, however, they had a 2-hour fog delay. That is not so unusual, but still a challenge to work around when everything in a school at the beginning of a new year is already in flux.
Several years ago, I worked in a middle school library. It was a new experience for me to check out books, order books, keep the library tidy, and maintain discipline when students came in during lunch time or as a class. My previous library only required me to hire college students to work at the front desk and maintain order there.
I tried my best to make the middle school library a beautiful place because I knew that was the only library some kids would ever enter. Some students appreciated books and others did not, sadly.
We have a lovely library in my small town. They have fantastic reading programs with prizes and clubs and a friendly staff.
But some kids from my middle school told me the only reason they would go there was for the free air-conditioning. Too bad as I believe the ability to read well can change a person’s life.
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My daughter came to my house for lunch on Sunday after church so I sent home lots of leftovers with her – muffins, Egg and Cheese Casserole, Rhubarb Cake, Lasagna. That should be enough for most of the week. Stay tuned for these recipes.
After tasting Baked Potato Salad, I’ve decided it will be on next week’s menu. I am thrilled with the creamy tanginess from the mayonnaise and subtle taste of dill mixed in– dill is a relatively new spice to me. It’s a great combo—potatoes and dill. Some of you are probably saying, “Duh.” Yes, I know. I feel the same, but I’ve learned to forgive myself for not knowing everything about cooking. Or about anything else, for that matter.
This recipe is just as it says – a potato salad – but when it is baked, it is just scrumptious.
I used these red potatoes from my recent Farmer Market purchase (I included a pic of those cute yellow cherry tomatoes which came from the same market). I have rarely used red potatoes as they are more expensive than white, traditionally, in my local grocery. I’m glad I bought these them as the flavor is super.
I left the skins on for extra fiber and quicker prep.
This recipe was found in the ‘Personal Recipes Compiled by The Bluffton Business and Professional Women’s Club Cookbook of Bluffton, IN (1956). It is a slight, red spiral-bound cookbook with only 95 pages, but this recipe alone elevates it for me.
I had heard of Baked Potato Salad but never tried it. I plan to take it to my next writer’s club meeting picnic. I know it will go over well! Give it a try!
My Notes:
- As mentioned above, I left the potato skins on—it takes less work and makes the dish look rustic and –dare I say, pretty?
- The original recipe didn’t include the amount of mayonnaise to include in the list of ingredients. I experimented with ½ cup. It was perfect! Add more or less for your specifications.
- I added two tablespoons bacon bits for extra flavor and protein. Yum!
- Serving size can vary, depending on appetites. This could be a main entrée for a vegetarian, sans the bacon bits.
What potato side dish do you like to make? Do you use red potatoes? Enjoy!
2 tablespoons butter
2 tablespoons flour
1 cup milk
½ cup mayonnaise
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dill
6 potatoes, cooked (2 pounds)
2 Tablespoons bacon bits
Melt butter in small sauce pan.
Blend in flour, slowly stir in milk.
Cook over medium heat, stirring constantly until mix thickens and boils one minute.
Remove from heat. Blend in mayo, salt, pepper, dill.
Slice potatoes in 1-quart prepared baking dish (parchment paper lining).
Pour sauce over potatoes; fold gently until mixed.
Bake in 350-degree oven for 30 minutes or until sauce bubbly and brown on top.
Serve hot.
Yield: 6-8 servings
Vintage Eats of Kayleen Reusser 
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