One of the things that seems universal about traveling is that residents of a country, region, or city are fiercely proud of their country and culture. Even if they aren’t particularly pleased with the people in government at the time, they still remain very passionate about their country and want others to know that it is a wonderful place to visit. Even if the country is struggling financially, tourism is always a valuable source of income and pride for the citizens. This week’s Cee’s Fun Foto Challenge is Flags or Banners and we have enjoyed seeing flags of various countries during our travels.
One of the things that you can find in many different countries throughout the world is potato salad. There can be a lot of variations, each with its own flavor profile, but we have been making this recipe for years. It is creamy, refreshing, and can be paired with just about any entrée. It is also perfect for summer picnics or any large gathering. We happened to serve it with some halibut that we’d dusted with Old Bay Seasoning and then breaded, but it could have just as easily been served with hot dogs, hamburgers, or anything else. The key to a good potato salad is to not over cook the potatoes, but to get them just to the point that a knife slides easily through them and then immediately cooling them off so that the cooking process stops. If you over cook the potatoes, they will become too soft to mix with the sauce. This is one of our favorite side dishes, so we hope that you enjoy it.
4 Medium Potatoes – cut into half-inch cubes
1/2 cup Mayonnaise
1 tbsp Dijon Mustard
1 tbsp Brown Mustard
1/2 Stalk of Celery – finely chopped
2 tbsp Onion – finely chopped
2 Hard Boiled Eggs – chopped
1/2 tsp Celery Salt
2 to 3 tbsp Milk
Salt and Pepper to taste
Place the potatoes into cold, salted, water and heat to a boil. Boil at a slow-rolling boil for approximately 20 minutes or until a knife easily penetrates the potatoes. Drain the potatoes, put them back into the hot pan to help get any excess water off of the potatoes, then put the potatoes into a bowl and chill them in the refrigerator until cold. If you are in a time crunch, you can put them in the freezer until they are chilled (not frozen). In another bowl, mix the mayonnaise, mustards, celery, onion, celery salt, milk, salt and pepper, stirring until all of the ingredients are thoroughly combined. Add the egg to the potatoes and gently toss with the mayonnaise mixture until all of the potatoes are fully coated.
One of the best ways to escape the hustle and bustle of Cairo is to enjoy a ride on a felucca on the Nile River. These sailboats have been used for transportation for hundreds of years in the region and are still quite popular today, although mainly for tourists. There are plenty of other tour boats that you can take, but if you want a truly relaxing experience, then a felucca is the best choice. It takes skill to navigate the river using these unique sails, especially since they are at the mercy of the wind.
One of the most popular times to sail on a felucca is at sunset, both because of the beautiful scenery as well as the winds are usually stronger as the sun goes down. It is also one of the busiest times on the river as the dinner cruise ships join all of the other tour boats. Getting out on the river is also an excellent way to beat the heat of Cairo. We do not always do the touristy things, but sailing on a felucca is something that is worth taking a couple of hours of your time in Cairo to do.