The long-awaited potato salad recipe

During the recent Nobles County Fair, I spent a few-hour stint at the Daily Globe booth, helping people take advantage of the fair special to renew their subscriptions, picking up a few story ideas for the future and just enjoying conversations with some of you readers.
One of the topics that surfaced a couple of times was my unfortunate up-close-and-personal meeting with a sidewalk during our Memorial Day trip to Milwaukee. One woman commiserated with the experience, having recently taken a tumble herself – we compared scars on our knees — and a couple of other people asked if I had now recovered from the ordeal. (I have, except for those lingering scars and the wounds to my pride!)
But discussing the topic made me realize that I had yet to share the potato salad recipe that we did not get to taste at the tailgate we attended prior to the Brewers-Twins game in Milwaukee. Our hosts, Kevin and Kami Lease, formerly of Worthington, now of the Milwaukee area, left it behind when packing up the tailgate fare, so we only had their assurance that it was the”best potato salad ever.”
Kevin promised to send the recipe, and he eventually did, in a text message that finally arrived on my phone almost eight weeks later, while we were on vacation once again. Since I was far away from my desk and thoughts of writing about potato salad, I promptly forgot about it – until those fair discussions jogged my memory.
So here, at last, is the recipe for the infamous potato salad. Funny thing is, I had the recipe all along, as it comes from a recipe book that was a gift from our friends in Cuero, Texas —which I’m sure is also how the Leases came upon it. If I had only known! But it wouldn’t have been as good a story.
Laura Bush’s Southwestern Potato Salad
12 medium red potatoes, peeled if desired
2 large hard-cooked eggs, diced
¼ cup calamata olives, pitted and chopped
2 pickled jalapenos, chopped
½ cup mayonnaise (or more to taste)
2 teaspoons whole-grain mustard
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh oregano
Salt
Black pepper
Cook potatoes in boiling water to cover 15 to 20 minutes or until tender. Rinse under cold running water. Slice or dice; place in a large mixing bowl.
Add eggs, olives and jalapeno, tossing gently until combined.
Combine mayonnaise, mustard, cilantro and oregano; stir gently into potato mixture. Season to taste with salt and pepper.

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