By Liz Bares

We spent Easter weekend at my Dad’s house in Pittsburgh, always a delightful weekend with plenty of delicious food. The weekend started off with a sinful birthday cake from a French bakery in one of Pittsburgh’s neighborhoods. On Easter Saturday, the day began with an Italian meat and cheese rustica from their favorite place down on the strip.

The Science Center has a SportsWorks exhibit and we worked up a hunger for lunch doing all sorts of athletic pursuits. Looks like our son might have a career in running, while his sister may be the next Olympic trampoline gold medalist.

Lunch was alfresco in Market Square followed by dinner at The Pub in the Mexican War Streets, where my Dad and his wife live. Easter Sunday morning was spent watching the kids search for their Easter bags and colored eggs.

Then came the prep for Easter Brunch. Many delicious items were on the menu — BBQ ham, steamed asparagus, fluffy scrambled eggs with fresh chives, lemon and rosemary scones (working on getting that recipe), and this absolutely delicious potato salad. My Dad and his wife had invited a few friends over for Easter brunch and one of them brought this salad. Now, I typically do not care for potato salad or blue cheese. I’ve always found potato salad to be dull in taste and too mushy or too tangy with vinegar. I tried the salad to be polite and went on to have THREE servings of it.

I asked Randy if he wouldn’t mind sharing the recipe and if I could print it in the paper. He kindly said yes and here you have it! Randy mentioned he did not put in the celery seed, because he forgot. I cannot wait to try making this salad myself.


Randy’s Blue Cheese Potato Salad

3–4 lbs. Yukon Gold potatoes

½ cup diced celery

½ cup green onions, sliced thinly

2 tablespoons fresh chopped parsley


3–5 oz. blue cheese

1 ¼ cup sour cream

2 tablespoons white vinegar

½ teaspoon celery seed

1/8 teaspoon black pepper

½ teaspoon kosher salt

Cut potatoes and boil to desired tenderness. Whisk together the dressing ingredients except for the salt. Taste test the dressing with a piece of cooked potato before adding.