For most of us Memorial Day is a celebration of a three-day
weekend, but much like other federal holidays, it all started with a purpose
that had nothing to do with backyards or hot dogs.
Memorial Day (originally called Decoration Day) started
after the American Civil war to honor both Union and Confederate soldiers who
died serving in the armed forces. Before the war ended, women from both sides
decorated the graves of fallen soldiers, but there was no official day for
recognition.
Toward the end of the war, following the assassination of
President Abraham Lincoln in April of 1865, there were many more ceremonies
held to honor fallen soldiers. The first widely publicized commemoration was
held in May of 1865 in Charleston, SC, but Boalsburg, PA claims to be the
birthplace of Memorial Day, having started decoration soldier’s graves in 1864.
By 1868, May 30th was selected as Decoration Day and ceremonies at
hundreds of cemeteries were held across the United States.
By the end of World War II, the holiday expanded to honor
all soldiers who died while serving in the United States’ armed forces.
Memorial Day was declared the official name in 1968, but it wasn’t until 1971
that the law went into effect to move the holiday to the last Monday in May,
resulting in a three day weekend.
From the beginning flowers have been a symbol of Memorial
Day, graves of soldiers were decorated with flowers to honor them. For Memorial
day in 1951, the Boy Scouts of America, started the tradition of placing
American flags on each of the 150,000 graves at the Jefferson National Cemetery
in St. Louis, MO. The idea spread and since the late 1950s flags have been
placed at Arlington National Cemetery every Memorial Day. All American flags
are supposed to be flown at half-staff until noon when raised, but it is
unclear of any symbolism of the gesture beyond tradition.
When thinking of my picnic supplies I had the treat of
eating some delicious potato salad which I purchased from Vine’s. This local
store has all sorts of meats and are known for their deer processing and deer
sausages. They sell groceries, gas, prepared food for take-out or eat-in,
whatever. When I went down to get the recipe, I found that they buy it from a
company in big containers, and put it in smaller containers and put their label
on it. I was not going to find a recipe for this really good potato salad so I
had to get working on my own.
What I did know was that it was a baked potato salad, with
some bacon and a creamy dressing. So here is my version of what I would call
the best potato salad I have eaten. I think the secret is baking the potatoes
and leaving a little of the peel on. You could add any other powder (garlic or
onion) to your taste. This should be a hit at you Memorial Day picnic.
Baked Potato Salad
Serves 4-6
Ingredients:
6 Idaho potatoes (baked)
2/3 cup mayonnaise
2/3 cup sour cream
6 slices bacon (cooked crisp and crumbled)
½ cup grated cheddar cheese
1 tablespoon fresh chives (cut)
Salt and pepper to taste
Directions:
Bakes the potatoes; cool slightly; peel
Dice into a bowl.
Mix the mayonnaise and sour cream together; set aside.
Fry the bacon and crumble.
Add the bacon, cheese, chives, salt, and pepper to the
potato.
Mix in the mayonnaise mixture to the potato mixture.
Toss gently.
I added more chives to decorate.
Refrigerate and serve cold.
For most of us Memorial Day is a celebration of a three-day
weekend, but much like other federal holidays, it all started with a purpose
that had nothing to do with backyards or hot dogs.
Memorial Day (originally called Decoration Day) started
after the American Civil war to honor both Union and Confederate soldiers who
died serving in the armed forces. Before the war ended, women from both sides
decorated the graves of fallen soldiers, but there was no official day for
recognition.
Toward the end of the war, following the assassination of
President Abraham Lincoln in April of 1865, there were many more ceremonies
held to honor fallen soldiers. The first widely publicized commemoration was
held in May of 1865 in Charleston, SC, but Boalsburg, PA claims to be the
birthplace of Memorial Day, having started decoration soldier’s graves in 1864.
By 1868, May 30th was selected as Decoration Day and ceremonies at
hundreds of cemeteries were held across the United States.
By the end of World War II, the holiday expanded to honor
all soldiers who died while serving in the United States’ armed forces.
Memorial Day was declared the official name in 1968, but it wasn’t until 1971
that the law went into effect to move the holiday to the last Monday in May,
resulting in a three day weekend.
From the beginning flowers have been a symbol of Memorial
Day, graves of soldiers were decorated with flowers to honor them. For Memorial
day in 1951, the Boy Scouts of America, started the tradition of placing
American flags on each of the 150,000 graves at the Jefferson National Cemetery
in St. Louis, MO. The idea spread and since the late 1950s flags have been
placed at Arlington National Cemetery every Memorial Day. All American flags
are supposed to be flown at half-staff until noon when raised, but it is
unclear of any symbolism of the gesture beyond tradition.
When thinking of my picnic supplies I had the treat of
eating some delicious potato salad which I purchased from Vine’s. This local
store has all sorts of meats and are known for their deer processing and deer
sausages. They sell groceries, gas, prepared food for take-out or eat-in,
whatever. When I went down to get the recipe, I found that they buy it from a
company in big containers, and put it in smaller containers and put their label
on it. I was not going to find a recipe for this really good potato salad so I
had to get working on my own.
What I did know was that it was a baked potato salad, with
some bacon and a creamy dressing. So here is my version of what I would call
the best potato salad I have eaten. I think the secret is baking the potatoes
and leaving a little of the peel on. You could add any other powder (garlic or
onion) to your taste. This should be a hit at you Memorial Day picnic.
Baked Potato Salad
Serves 4-6
Ingredients:
6 Idaho potatoes (baked)
2/3 cup mayonnaise
2/3 cup sour cream
6 slices bacon (cooked crisp and crumbled)
½ cup grated cheddar cheese
1 tablespoon fresh chives (cut)
Salt and pepper to taste
Directions:
Bakes the potatoes; cool slightly; peel
Dice into a bowl.
Mix the mayonnaise and sour cream together; set aside.
Fry the bacon and crumble.
Add the bacon, cheese, chives, salt, and pepper to the
potato.
Mix in the mayonnaise mixture to the potato mixture.
Toss gently.
I added more chives to decorate.
Refrigerate and serve cold.
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