The Mutual Life cafeteria in Waterloo, Ontario used to serve really good, hot meals. In the beginning (like in the 1800s!) I think they were free but eventually there was a small charge… maybe 75 cents or $1.25! Then the government determined that at that price it was considered to be a subsidized benefit and would have to be claimed as a taxable benefit! It didn’t take long to bring the price up to market value!
The archives of Mutual Life (later The Mutual Group, Clarica and now Sun Life) are interesting too. There were company picnic photos of women in white starched calf length dresses and hats, stories of a bell that would ring to signal the beginning of work and the end of the work day.
Those days are long gone – but the memory of that potato salad remains in many people’s memories!
While reminiscing, my friend Noreen said she had the recipe (thank you Noreen!)! It is really simple to make and a great way to use up left over potatoes since you start with cooked, cubed potatoes.
In the spirit of full disclosure the photo is of the Warm Creamy Potato salad so ignore the bacon bits – bacon is not part of this recipe but the other ingredients are very similar.
- 4 cups cooked, cubed potatoes
- 2 small onions finely diced
- 1 Tbsps margarine
- 1 cup sour cream
- 1/2 cup mayonnaise
- 4 Tbsps vinegar
- 2 Tbsps sugar
- Sauté onions in margarine (about 5 minutes).
- Add potatoes and stir to mix.
- Add remaining ingredients and cook until all ingredients are warm.
- Serve immediately.