Thank You Picnic Volunteers! Undeterred by the inclement weather, nearly 300 parishioners attended last Sunday’s Parish Picnic which was hosted by dozens of volunteers and staff. Intermittent light rain was no match for an abundance of laughter and conversations. Whether you helped with food prep on Friday and Saturday, or fulfilled Sunday’s assignments, your time and work were very much appreciated! A special thanks to Kevin Bandy and Mike Senti who planned and executed a fabulous picnic menu. For those who requested their Steak House Potato Salad recipe, here it is!
Kevin & Mike’s (Not-So-Secret) Steak House Potato Salad Recipe
Ingredients: 2½ lbs. red potatoes; 1 bunch green onions; 1 red bell pepper; 1 lb. bacon; 6 eggs; 2 cups mayo; 1/3 cup yellow mustard; ½ teaspoon black pepper; ½ teaspoon salt (or Lawry’s, or celery salt).
Directions: Dice and boil potatoes until tender. Hard boil eggs, peel and dice. Dice and cook bacon. Dice and sauté red bell pepper. Dice onions, include green tops. Cool cooked ingredients; when cooled mix with mayo, mustard and seasonings. Refrigerate several hours before serving.