You can never make assumptions in medicine.
I once walked into my elderly patient’s room, where she was accompanied by a gentleman sitting there caressing her hand. I went through the general questions of the admission: what brought her here, what other medical conditions she had, what drugs she took.
And then, I said the wrong thing.
Mind you, this patient was a fairly spry 98 year old woman who didn’t look a day over 80, accompanied by a man who looked to be approximately 60 (though I had no idea of his real age).
Me (to patient): And I’m assuming that this handsome gentleman here with you is your husband?
Patient (appalled): Excuuuuse me, missy, this man is my boy-friend.
Me (stuttering): I’m so sorry for making that assumption, ma’am. My most sincere apologies.
Patient (proudly): Yup, at my age I can still bag ‘em and tag ‘em. But I’m just here to have fun, you know? No need to waste good money on a wedding when we can waste it on other things, right doll?
This last bit said to the patient’s boyfriend, who had not yet spoken, but found it wise to answer a simple “yup”.
Bag ‘em and Tag ‘em Baked Potato Salad
- 3 lb redskin potatoes, cut into 1-in chunks
- 1 c reduced-fat cheddar cheese, shredded
- 1/2 c fresh chives
- 1/2 c light mayonnaise (I prefer the olive oil versions)
- 1/2 c fat free sour cream
- 1/2 c fat-free plain greek yogurt
- 1/8-1/4 c fat-free milk
- 1 tbsp garlic powder
- 5 slices cooked bacon, crumbled (optional)
- In a large pot, cover potatoes with cold water. Add a liberal amount of salt. Bring to a boil, then reduce to simmer. Cook for approximately 15-20 minutes or until you can pierce potatoes with a fork (not a knife!!).
- While potatoes are cooking, mix together mayonnaise, sour cream, and greek yogurt in a large bowl. Thin out with 1/4 c milk. Stir in cheddar cheese, chives, garlic powder, and bacon (optional).
- When potatoes are finished cooking, drain and rinse twice in cold water.
- Add potatoes to dressing mixture. Add additional milk if necessary to thin to desired consistency.
- Salt and pepper to taste.
- Chill potato salad for at least 2 hours to allow flavors to meld. Taste again and add additional salt and pepper if necessary before serving.
Feel free to halve recipe if you aren’t serving a crowd!