Wednesday, August 31, 2011

Last Potato Salad


I love potato salad, with vinegar or mayo, it matters not.
But it's a summer thing only. I won't be thinking about it for the next 9 months or so.

Labor Day is my last potato salad of the season, it will be soup and chili time before you know it (sorry to depress you).

I rarely deviate from a tried and true recipe.
Such would be my Classic Potato Salad.

For this holiday weekend, I did a trial run on Roseanne Cash's potato salad. Very similar to the classic w/ egg and mayo, celery and onion, but Ms. Cash uses cilantro and chopped pickles instead of parsley and pickle relish. She uses Dijon mustard instead of Gulden's spicy brown, as I do, and red onion instead of white.

Roseanne Cash's Potato Salad Recipe:

3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears, coarsely chopped (I used pickle relish instead)
3 celery stalks, chopped
1/2 medium red onion, chopped
4 hard-boiled eggs, peeled, chopped
3/4 cup mayonnaise
2 tablespoons Dijon mustard
choppped cilantro

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes.

Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

It was just a little different and I don't think anyone noticed, but everyone loved it just the same.

Bye bye my beloved potato salad. See you next summer!


Jonny said...

That is kind of depressing. For us, summer never really got going with one thing or another. I'm not 100% sure about pickles in a potato salad but seeing as I can't make it for another nine months, I've got plenty of time to get used to the idea.

Hazel said...

I think I'll stick with your classic potato salad recipe, it never fails, and who puts cilantro in potato salad?

Eileen said...

I'm always ready for a change-of-season in my cooking. This summer, however, just seemed to fly by and I wouldn't mind another good month of stone fruits, berries, and garden tomatoes!

The Japanese Redneck said...

Yes, it does seem like a summer dish.

Joanne said...

Some people stop wearing white...and you stop making potato salad. :P Makes sense. What a way to go out!

lisa is cooking said...

Wait! What about a warm potato salad for fall? Although, by keeping it seasonal, it makes it special. The dill pickles and dijon sound great. Happy Labor Day!

Ciao Chow Linda said...

More than anything, I'll be sorry to see summer fruits and vegetables come to an end. I love potato salad but can live without it for another season or two, even though your version looks enticing.

MissyAck said...

I made Chili here in Pittsburgh as our temperature hovered around 65 all day yesterday!
Have you referenced Roseanne Cash before? Her recipe for Tuna Noodle Casserole is out of this wide wide world of the web! :)

evanoff said...

Made this tonight just to defy Winter, it was really good!