potato salad – a feed of lobster for the city kids

by Michelle

Meggie and Theo left today at 4 am. Today at 3 pm, Kaitie arrived with two of her work colleagues, Bee and Andrew. My girls know how to keep me happy! I had just enough time to change the bedding, run to the city for groceries and set the table for dinner.

Kaitie’s pals are city kids, born and raised. This is their first time on the east coast and they are loving it! They landed in Fredericton, picked up a car to drive to Bathurst for a twelve-hour visit with Sara, Meggie and Theo then drove to Halifax for a few days. Imagine arriving at the farm and winding up our long driveway – it would be absolute culture shock. They weren’t here five minutes before we had them on the back of the bikes to show them around. It must be comical for Katie’s workmates to see her jump on a big old four-wheeler, shove it into drive and take off into the woods. Her years as a bear guide with Dad taught her skills that her current job would rarely call upon!.

After our tour of the farm, we headed down to the river wharf for a swim. Kaitie was in the water in two seconds flat. It was adorable to see her so happy to be home.

The next few days will be wonderful watching Kaitie share her beloved home with dear friends from her new life in the city.  Of course, I am going to have a ball feeding them all of Kaitie’s favorite treats. We started with lobster. I explained that Maritimer’s don’t have a ‘lobster dinner’ we have a ‘feed of lobster’.

Our ‘feed’ consisted of steamed lobster, potato salad, Mom’s rolls and blueberry cake for dessert. There is nothing fancy about my potato salad but my family loves it and so did Bee and Andrew.

Potato Salad

serves 6

6 medium potatoes, peeled, cubed and boiled

5 large eggs, hard-boiled, peeled and chopped

1 medium onion, peeled and diced

1/2 cup Miracle Whip, or to taste

paprika to garnish

Combine all ingredients except paprika in a large mixing bowl then transfer into a serving dish.

Cover and refrigerate at least 3 hours

Garnish with paprika

Thanks for reading