Campout Potatos And Mom's Cucumber Salad

by Stanely Stuyvesant · July 8, 2008

misty Misty"s Seasoning: Get it. It will change your life. We have been using it on hamburgers, chicken, steak, you name it.  Today, since I"m missing my family at our lake, I will try and survive by paying homage to our two favorite "fillers".  Just add some fresh cut fish meat and corn on the cob:

Campout Potatoes:

Toss russet potatoes (in 1-inch chunks) with slices of butter, chopped white onions, and Misty’s original seasoning. Spread on a 9×13 baking sheet covered in heavy-duty foil (or 2 layers of regular). Cut an equal length of foil for the “lid” and seal the edges together tightly. Grill for ~45 min, or to desired crispiness, turning the packet over midway through cooking.

Cucumbe Salad

Toss russet potatoes (in 1-inch chunks) with slices of butter, chopped white onions, and Misty’s original seasoning. Spread on a 9×13 baking sheet covered in heavy-duty foil (or 2 layers of regular). Cut an equal length of foil for the “lid” and seal the edges together tightly. Grill for ~45 min, or to desired crispiness, turning the packet over midway through cooking.

Mom"s Cucumber Salad:

(She uses white onions or whatever’s fresh from the garden, and skips the vinegar.) * 1 cup mayonnaise or salad dressing * 1/4 cup sugar * 4 teaspoons vinegar * 1/2 teaspoon dill weed * 1/2 teaspoon salt * 4 medium cucumbers * 3 green onions, chopped

Directions In a large bowl, combine salad dressing (mayo), sugar, vinegar, dill, and salt. Mix well. Peel and slice cucumbers thin. Chop green onions, stalks and all. Add to bowl and toss. Cover and chill at least one hour before serving.

[Ten Mile Lake, My Childhood Hamptons]