Looking back, we did a lot as a family when I was a kid.

Weeknights, meals were always eaten as a family. We’d all gather around the table together And most nights, dinnertime evolved into an hour or so of us all sitting around the table long after the meal was finished, picking off the scraps of the meal, listening to mom and dad tell stories of our relatives and of their life in post war Georgia.

Saturdays we were always in the yard, cutting down another pine tree… weeding the garden… gathering up and burning the never-ending supply of tree limbs and leaves that the woods always seemed to produce.

And Sundays, well, there was church.
But – after church – there was the 100 Mile Ring.
My folks were firm believers that we (us kids) should know as much about the place we lived as possible. So they had taken a Georgia Road Map, and with a protractor, marked a ring on the map around Marietta that equated to 100 miles.
(The 100 miles, they had ascertained,  was the point in a day trip just before anarchy set in. Where having four kids in a station wagon deteriorated into bloody, open warfare between my brothers in the middle seats and me and my sister in the back of the Country Squire.)
 So, on Sundays, the folks would pick a point on the map where the ring crossed a road,  mom would pack up a picnic lunch, and we’d head out to places unknown.

Sometimes there were great places – Dahlonega for Gold Rush Days, Blairsville for the Sorghum Festival, Southeast to High Falls, Northwest to Desoto Falls or Cloudland Canyon…
Sometimes they were just OK places…. like… The Lake Burton Fish Hatchery… (I’ll get to that one later.)
and other times, it was just a point on a road – at a roadside park….with a picnic table.

At our destination we’d spill out of the car. And while the folks staked a claim on a table, we’d be off in all directions exploring until they called us to lunch. – And, the absolute best picnic lunch was when mom had taken the time to make Dublin Potato Salad.

Dublin Potato Salad
Serves 8

4 Large White Potatoes (1 1/2 pounds or thereabouts)
2 Tablespoons White Vinegar
2 Teaspoons Sugar
1 Teaspoon Celery Seed
1 Teaspoon Whole Mustard Seed
1/2 Teaspoon Salt + 1/4 Teaspoon
2 Cups Raw Cabbage – Finely Shredded
1 Can Cooked Corned Beef
1/4 Cup Dill Pickle – Chopped
1/4 cup Green Onion – Sliced into thin rings
1 Cup Green Goddess Salad Dressing (You can use the bottled Seven Seas dressing, but it really doesn’t taste anything like Green Goddess used to, It’s basically just green ranch dressing these days… – See Below for the Authentic Green Goddess Recipe)
1/4 Cup Milk
1 Large Mixing Bowl
1 Small mixing Bowl
1 Whisk
1 Large Sauce pan

  • Peel and cube the potatoes into 1″ cubes
  • In the sauce pan, cover potatoes in lightly salted water and boil until tender.
  • Drain Potatoes and set aside
  • In a small mixing bowl ,combine vinegar, sugar, celery seed, mustard seed and 1/2 teaspoon salt – whisk to combine.
  • Drizzle vinegar mixture over the still-warm potatoes.
  • Cover and chill (about an hour)
  • When the potatoes are chilled down, gently fold in the cabbage, corned beef, pickle and onion.
  • Combine the Green Goddess, milk and remaining 1/4 teaspoon salt and pour over salad.
  • Gently toss to coat everything in the dressing. 
  • The Potato Salad can be prepared up to a day ahead. (Actually… it is better if it sets a day before serving. Time gives the flavors a chance to all meld and get to know each other.)

Green Goddess Dressing
Makes about 3 Cups of Dressing

1 Can Anchovy Fillets – Drained
1 Clove Garlic – Chopped
1/4 Cup White Onion – Chopped
1 Shallot – Chopped
1 Cup Mayonnaise (Duke’s, Kraft or Hellmann’s)
2/3 Cup Heavy Cream
1/4 Cup Tarragon Vinegar (If you don’t feel like buying a bottle – then mix 1/4 Cup White Wine Vinegar with 1 Tablespoon of Dried tarragon)
2 Tablespoons Lemon Juice
1/4 Cup Curly Leaf Parsley – Minced
2 Teaspoons Chives – Chopped
1/4 Teaspoon Black Pepper
1/8 Teaspoon Tabasco Sauce

  • Puree all the ingredients in the food processor until smooth and creamy.