Sadie’s dad–Paul Maxon–spent most of his adult life in Ireland where he met the love of his life, Kate. His Irish roots were transplanted and his love for Jameson Whisky, potatoes and meat have remained steadfast. When he returned to the States with his beautiful and pregnant wife he changed and when Sadie was born he became a different man. A doting and loving “Pop” for Sadie.
Paul and Kate took over the diner that belonged to his grandparents in their home town of Lake Geneva. As the culinary genius, Kate turned Ms. Katie’s Diner into an organic hot spot for Chicago and Wisconsin foodies. She introduced Paul to organic and one way or another slipped vegetables into his diet.
A radish lover — this potato salad is Paul’s favorite …
Potato Salad With Bacon, Olives, and Radishes
- 5 potatoes
- 1 pound bacon
- 2 stalks celery
- 4 small green onions
- 12 stuffed green olives
- 5 radishes
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
Wash and peel the potatoes. (Kate used organic russets) Cut into 1/2 to 3/4 inch pieces and put them into a pot of salted boiling water. Cook until tender but firm…about 10 minutes. Watch out! They can turn to mush quickly.
On the skillet cook the bacon until crisp.
Chop up the celery, green onions, stuffed olives and radishes. Drop in a large bowl and put in the potatoes and bacon. Add the mayo and lemon juice to taste. Refrigerate to chill for a couple hours.
The Maxon specialty–hard boiled eggs sliced and laid on top with a sprinkle of paprika for a deviled egg effect!