Well darlin's, it's been mighty hot this summer, an' that's the truth. If'n yer feelin' as hot as I am, yer not wont ta spend yer day in the kitchen rustlin' up a heap o' hot fixin's. So I'm a-gonna give y'all a recipe fer a nice cold 'tater salad that's hearty enuff ta nourish you an' yer young'uns without a whole lot o' fussin'.

'Taters is dirt cheap an' they's mighty good fer ya. Did y'all know they even have protein an' fiber? Why they even have fluoride, calcium, an' vitamin C. Imagine that! An' if'n yer a tad low on potassium, jes cook up a 'tater an' you'll git a heap of potassium.

Now, this ain't no ordinary 'tater salad--this one takes a shoppin' trip ta the general store ta pack it with them stick-to-the-ribs fixin's. If'n y'all got the time ta make the salad in the mornin' then yer supper kin come ta the table quicker 'n a lizard runnin 'cross the road.

But don't fret none if yer puttin' up the fixin's at suppertime. Maybe you kin even git some help from yer teens ta do a tad o' choppin' an' slicin'. Nice thing is, this 'tater salad looks so purty you won't git no fussin' an' fightin' from yer family. Why even them picky eaters likes 'taters.

I surely do hope yer family enjoys this summer recipe from my kitchen. Now mind, y'all send me an email an' let me know if it's ta yer likin'.

AUNT NETTIE'S SUPPERTIME POTATO SALAD

Yield: about 5 to 6 servings

6 medium new potatoes, either red or white, unpeeled, cut onto bite-size chunks
Water
1/2 teaspoon salt

1 large broccoli crown, chopped
1/2 cup (120 ml) water

3 to 4 stalks celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 medium carrots, coarsely shredded
1 or 2 (15-ounce) cans (425g) beans, rinsed and drained (garbanzo, kidney, black, or pinto)
3 green onions, chopped or 1/2 sweet onion, chopped
1/4 cup (60 ml) plus 2 tablespoons vegan bacon bits
3 to 4 tablespoons capers, thoroughly drained
Pinch cayenne
2/3 cup to 3/4 cup ((160 ml to 180 ml) vegan mayonnaise
Salt and pepper

1/2 head romaine lettuce, shredded
1 or 2 tomatoes, chopped

1. Place the potatoes into a 6-quart (6 liter) saucepan or large stockpot and cover with water. Add the salt and cover the pan. Bring to a boil over high heat. Then, reduce the heat to simmer the potatoes for 4 to 7 minutes, or until just fork tender. Watch carefully to avoid overcooking the potatoes. Pour the potatoes into a large strainer to drain and place them into a large bowl.
2. Place the broccoli into a large, deep skillet and add the water. Cook over high heat, stirring frequently for about 5 minutes, or until the broccoli is just tender. Drain the excess water and add the broccoli to the potatoes.
3. Add the celery, greed and red bell peppers, carrots, beans, onions, bacon bits, capers, cayenne, and vegan mayonnaise and use a wooden spoon to distribute the mayonnaise throughout. Season lightly with salt and pepper.
4. To serve, place a generous portion of shredded lettuce on each plate. Spoon a serving of potato salad over the lettuce, and garnish the edges with the tomatoes.

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.