Oysters on the 1/2 shell & Warm Potato Salad — Don’t forget the wine!!!


For those who love oysters, we’ve always watched for Buck A Shuck night at the local restaurants and bars around us, which we can get basically Monday thru Thursday. Tonight though, with the thunderstorms and the fact that it’s Saturday, we decided to have them at home–shucked by my own sweet hubby, after watching a Youtube video by Rich Vellante of Legal Seafoods, Boston. I’ve had an oyster knife in the house for probably 30 years and used it for lobster claws, clams and even opening cans, but never for oysters before. Today, at Shoprite, they had them 24 for $24.99. When we opened them, they were plump, sweet, buttery and delicious, served with lemon and cocktail sauce–our preference over either hot sauce or mignonette.

We wanted something on the side to make this a complete dinner, but had salads the last two nights, so I made potato salad, which due to the fact that I made it right before we (that’s an editorial “we”) shucked the oysters, was still warm and delicious. It is similar to lots of recipes out there, but new to us. For those who don’t know what the editorial “we” is, remember when your kids played baseball or soccer and their team won, when you called their grandparents, you told them that “we” won. That’s an editorial we. LOL


  • 3# Red bliss potatoes, all about the same size if possible.
  • 1 large or 2 small stalks celery, cleaned and diced
  • 1 large or 2 small dill pickles, diced
  • 1/4 red onion, finely diced (I used scallion today since I didn’t have an open onion)
  • 1/2C Hellman’s light mayo
  • 1/2 C Daisy light sour cream
  • 1 tbsp. Gulden’s brown mustard
  • 1 to 2 tsp. apple cider vinegar
  • 2 hardboiled eggs, cut two directions with an egg slicer
  • Salt & pepper to taste — I use McCormick grinders in the house and used 15 turns of pepper and 20 of salt

Put the potatoes in a pot of cold water and bring to a boil. Boil for just about 10 minutes. Do not overcook–they will turn to mush.

While the potatoes are cooking, mix the mayo, sour cream, mustard, apple cider vinegar, onion, celery, eggs and dill pickles. Blend it all together and set aside.

After the potatoes are done, drain them and cut them into 1/2s or 1/4s, depending on the size of the potatoes. Turn them into the seasoning mixture and blend. Chill in the fridge for about 15 minutes and re-stir, if you want to serve it warm, or refrigerate and enjoy cold. Either way, it’s delicious, and even with the apple cider vinegar and pickles, it comes out sweet and satisfying.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s