Note from the editor: The following recipes are submitted by a local cook who calls himself “Cocenero.” If you recognize the recipe, give us a call at 887-2002. We’ll reveal the cook once someone correctly guesses his identity. The first clue is that he cooks for Fallen Oak Deer camp.
“Any time I’m going to cook potatoes with the skin on, I scrub them under running water with a good brush. I don’t let myself think about where they might have been, like riding home from the grocery store in the bed of a pick-up with the deer hounds. Whew!”
Deer Camp Potato Salad
5 lbs. medium red potatoes, cubed
5 hard boiled eggs, chopped
1 celery rib, finely chopped
½ medium onion, finely chopped
1 ½ cup mayo
¼ cup sweet pickle relish
3 Tbs. sugar
2 Tbs. dried parsley flakes
2 tsp. mustard
1 tsp. salt
1 tsp. cider vinegar
1/8 tsp. black pepper
Boil potatoes in a large kettle until tender, about 20-25 minutes. Drain and cool. In a large bowl, combine potatoes, eggs, celery and onion. In a small bowl, combine all the other ingredients. Pour these over the potatoes and mix well. Cover and refrigerate over night.
By “Cocenero”
