Combine in a saucepan:
1 cup of sugar
1 cup of water
rind of two lemons cut into pieces
Stir over low heat until sugar is dissolved. Boil about 7 minutes. Cool.
1 cup of lemon juice (5 to 6 lemons)
4 cups of ice water
Pour over ice in pitcher or tall glasses.
Amount: 6 to 8 servings
(From the Betty Crocker’s Picture Cookbook published by Macmillan in 1950, the cookbook of my youth, found fortuitously by my mother at Restoration Hardware in 1999. Find more weekend cooking at Beth Fish Reads.)
I wish that I could meet you in person, chat about books across our easy chairs, and serve you a plate of the potato salad I just made.
If you are used to American potato salad, made with bacon and a jar of mayonnaise, you would not believe how good this recipe is. Deceptively simple, it contains these ingredients:
- Yukon gold potatoes (or small red skinned potatoes)
- green onions
- vinegar and oil
- salt and pepper
You wash and boil the potatoes until they are only slightly soft. Peel them when they’re cool. Layer them thinly sliced with the onions, oil and vinegar. salt and pepper. You chill the bowl when it’s all prepared; when you serve it, and eat it, you know that summer has finally arrived.
It’s the taste of my youth, and as my mother says, “How lovely it is to eat your memories.”
Find more weekend cooking here.