For most of us Memorial Day is a celebration of a three-day weekend, but much like other federal holidays, it all started with a purpose that had nothing to do with backyards or hot dogs.

Memorial Day (originally called Decoration Day) started after the American Civil War to honor both Union and Confederate soldiers who died serving in the armed forces. Before the war ended, women from both sides decorated the graves of fallen soldiers, but there was no official day for recognition.

Toward the end of the war, following the assassination of President Abraham Lincoln in April of 1865, there were many more ceremonies held to honor fallen soldiers. The first widely publicized commemoration was held in May of 1865 in Charleston, S.C., but Boalsburg, Pa., claims to be the birthplace of Memorial Day, having started decorating soldier’s graves in 1864. By 1868, May 30th was selected as Decoration Day and ceremonies at hundreds of cemeteries were held across the United States.

By the end of World War II, the holiday expanded to honor all soldiers who died while serving in the United States’ armed forces. Memorial Day was declared the official name in 1968, but it wasn’t until 1971 that the law went into effect to move the holiday to the last Monday in May, resulting in a three-day weekend.

From the beginning, flowers have been a symbol of Memorial Day. Graves of soldiers were decorated with flowers to honor them. For Memorial day in 1951, the Boy Scouts of America, started the tradition of placing American flags on each of the 150,000 graves at the Jefferson National Cemetery in St. Louis, Mo. The idea spread and since the late 1950s, flags have been placed at Arlington National Cemetery every Memorial Day. All American flags are supposed to be flown at half-staff until noon when raised, but it is unclear of any symbolism of the gesture beyond tradition.

When thinking of my picnic supplies, I had the treat of eating some delicious potato salad which I purchased from Vine’s. This local store has all sorts of meats and is known for its deer processing and deer sausages. They sell groceries, gas, prepared food for take-out or eat-in, whatever. When I went down to get the recipe, I found that they buy it from a company in big containers, and put it in smaller containers and put their label on it. I was not going to find a recipe for this really good potato salad so I had to get working on my own.

What I did know was that it was a baked potato salad, with some bacon and a creamy dressing. So here is my version of what I would call the best potato salad I have eaten. I think the secret is baking the potatoes and leaving a little of the peel on. You could add any other powder (garlic or onion) to your taste. This should be a hit at you Memorial Day picnic.

 

Baked Potato Salad

Serves 4-6

Ingredients:

6 Idaho potatoes (baked)

2/3 cup mayonnaise

2/3 cup sour cream

6 slices bacon (cooked crisp and crumbled)

½ cup grated cheddar cheese

1 tablespoon fresh chives (cut)

Salt and pepper to taste

Directions:

Bakes the potatoes; cool slightly; peel

Dice into a bowl.

Mix the mayonnaise and sour cream together; set aside.

Fry the bacon and crumble.

Add the bacon, cheese, chives, salt, and pepper to the potato.

Mix in the mayonnaise mixture to the potato mixture.

Toss gently.

I added more chives to decorate.

Refrigerate and serve cold.