It is Mother’s Day on Sunday and this year we are doing something different.

No standing in long restaurant lines or paying a huge price for an over the top you can never eat enough to make it worth it… brunch.

We are making our lives a bit easier and slowing down the pace.

Tomorrow my husband heads to our favorite BBQ brisket joint to pick up 2 pounds of smoked brisket and 1 pound of smoked pulled pork. Now for those of you that live in Colorado Springs it’s called Broken Bones…not really sure what I think of the name however! But the brisket is fantastic. Best ever.

To go with a great brisket I love potato salad….and NOT just ANY potato salad. In fact I can’t say I like potato salad. Only this potato salad. I love it.

The key to this recipe is while the potatoes are still warm, season with the salt, cayenne, black pepper, and lemon juice. Nothing swimming in mayonnaise. Just a tart and spicy flavor that is divine.

I plan on pairing this up with grilled chili pepper corn on the cob (yep frozen) and a Texas sheet cake brownie for dessert. Mackenzie darling daughter of mine will you make this for me for Mother’s Day? Happy hint. http://tammymaltby.com/texas-sheet-cake-aka-heaven

And to all the wonderful mothers and the sometimes worn out, discouraged and often overworked mothers, may you know on this special day that you are irreplaceable in your child’s life. Young or old. You are a soft place for them to land. Let go of comparison and be the authentic mother to your children God has called you to be. Your encouragement, voice, kindness, discipline and mostly prayers make the difference. God gave you your kids and you as their mother. He knows what He is doing. And while your loving yourself and your kids, remember too to love other mothers. Let go of criticism. Be full of encouragement and grace.

And to my amazing four grown children. You are the best and most important thing I have ever done with my life thank you for loving me.

Here is to Potato Salad for Mother’s Day!

3 pounds small red potatoes, quartered (no need to peel)
¾ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon chopped flat-leaf parsley
4 hard-boiled eggs, coarsely chopped
1/3–½ cup chopped fresh dill
½ cup chopped red onion
1 cup mayonnaise or mayonnaise-type salad dressing (I use Hellmann’s Best lowfat)
1½ tablespoon whole-grain mustard
4 strips crisp cooked bacon, crumbled

Place potatoes in a saucepan and add enough water to cover. Bring to a boil. Cook, partially covered, until fork tender. Drain and transfer to a salad bowl. While potatoes are still warm, season with the salt, cayenne, black pepper, and lemon juice and toss well to combine. Add parsley, eggs, dill, and red onion. Combine mayonnaise and mustard and add to the bowl. Sprinkle the bacon over the salad and toss gently but thoroughly to mix well. Serve immediately or refrigerate and serve slightly chilled. Serves 6-8.