Last Saturday, our family gathered for a cochon de lait, and if you’ve ever been part of a pig roast, you know it’s about more than the food. It’s about time slowing down, stories getting longer, and people drifting in and out of conversation while something special cooks in the background.

Over the years, we’ve roasted pigs a lot of different ways. I remember when the pig was hoisted over an open fire on a chain and an old horse plow. Sometimes there was a makeshift tin structure set up to block the wind, and someone always had to keep watch, turning the pig and tending the fire.

This year looked a little different.

And even with all the changes, the pig was just as delicious as ever.

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And Then There’s Mimi’s Potato Salad

Some things, thankfully, never change.

At family gatherings, there are certain dishes we don’t even discuss. We just know who’s bringing what. And when it comes to potato salad, we always ask Mimi.

Mimi has been my sister’s nickname since the day she was born — and I’m probably not allowed to say how long ago that was. What matters is this: when Mimi shows up with her potato salad, we all relax a little. Because we know it’s going to taste exactly like it always has.

Creamy, familiar, and made the same way every time.

👉

Mimi's Potato Salad

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There's always one dish that someone makes that is asked for again and again. One of those is my sister, Mimi's, potato salad. Delicious and reminds me of home. Smooth and creamy with just the right amount of extras added.

Ingredients

• 5 large Idaho potatoes
• 6 eggs
• 1 small jar sweet pickle relish
• 1 cup mayo
• 2 Tbs. mustard
• Salt
• Pepper
• 1-2 tsp. sugar

Instructions

1. Boil potatoes whole without peeling them or cutting them up.
2. Boil eggs,
3. Cut eggs up in large bowl.
4. Add relish, mustard, and mayo.
5. When potatoes are done (stick them with a fork to test), cut in half and cool enough to handle.
6. Peel potatoes and cut in small pieces. Potatoes need to still be warm.
7. Gentle stir the potatoes into the mayo/relish mixture. (Add more may of needed.)
8. Add salt and pepper
9. Mimi's secret; Sprinkle 1-2 tsp sugar into salad.

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Holding Onto What Matters

Standing around that roaster, watching the pig turn slowly, I couldn’t help but think about how much has changed through the years — and how much hasn’t.

The equipment is different.
The crowd looks a little different.
Some voices are missing, and new ones have joined in.

But the heart of it all is the same.

Family recipes.
Shared responsibility.
Food that carries memory.

That’s what The Kitchen Table is about. It’s not just about what we cook — it’s about who taught us, who brings what, and why we keep making the same dishes year after year.

Some things are worth holding onto.
And Mimi’s potato salad is one of them.

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💛 A Question from My Kitchen Table

The foods we grow up with stay with us long after the plates are cleared.

What are the dishes your family always expects one specific person to bring?
The ones that never change — and never disappoint?

If you feel like sharing, I’d love to hear your memories in the comments.
There’s always room at this table.

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