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Spokane, Washington  Est. May 19, 1883
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RV cooking: Surf and turf for a family reunion

On a recent road trip to Central Washington, we grilled spicy Italian sausage and seared ahi tuna steaks for a feast for the family. (Nicholas Loebsack)
On a recent road trip to Central Washington, we grilled spicy Italian sausage and seared ahi tuna steaks for a feast for the family. (Nicholas Loebsack)

On a recent road trip, we spent a couple days at the lovely Entiat City RV Park. That was the site of a very special family reunion feast, which was the first time we've seen everyone for more than a year. 

We're fully vaccinated -- the subject of this week's column -- so we felt like celebrating with an outdoor get together.

The menu was pretty straightforward, but there was something for everyone on the surf and turf grill. I'm pretty darned impressed with our George Foreman Smokeless Grill and it was the first outing for the new classic Foreman, the version that closes like a waffle iron. As you can see in the photo, our great nephew, Hunter, was in awe of the grill.

It worked so well in cooking some spicy Italian sausages. No splatter, no wondering if they're actually done. In a fairly quick 10, both of the main course options were done and done. Sides included Nana's Potato Salad, which was a little controversial because Auntie Eileen swears the original had Miracle Whip instead of mayo. Maybe, but no way! Below's the recipe, which was the most popular dish on the table. 

Here's to more outdoor dinners this summer! What's your go-to picnic fave? Please send me a recipe at goingmobile@spokesman.com. 

Nana's Potato Salad

  • 5 pounds potatoes of your choice, though russets hold up well in the cooking
  • 1 medium onion, diced
  • 6 dill pickles, chopped
  • ½ cup whole grain mustard
  • 1 cup mayo (maybe a little more added just before serving for a creamier salad)
  • 6 hard cooked eggs, chopped
  • ¼ cup pickle juice
  • salt and pepper to taste

Cook the potatoes whole, in their jackets, over medium heat, for about 20 minutes, until knife tender. Don’t overcook. Cool and chop into chunks. I pull away about half the peels during this process, and leave half on. After chopping the onion, sprinkle it with salt, which helps mellow its raw onion-y-ness. Combine all ingredients and season to taste. It’s even better if you make it a day ahead. If you do that, add a little more mayo/pickle juice and mix before serving.

 

 



Leslie Kelly
Leslie Kelly is a freelance writer.