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Potato Salad

July 1, 2003 | 5 Comments


Garrison:
How about publishing your recipe for potato salad! Both my daughter and I have been drooling for "good, old" potato salad since your informative description on your Tanglewood show.

Steve Wolf
Juneau, Alaska

Steve, I was in Juneau last week and walked up the hill and looked out at the bay and recalled a radio show I did there years ago and a great fishing trip on which my stepdaughter caught a salmon and konked it and cut off a little slice of it and ate it—fresh sushi—and also a terrifying plane landing through heavy overcast between mountains. Three vivid memories of one small town. That's a good reason to keep travelling back to the same places, to recall all the previous times. And a good reason to make a great potato salad, too.

There is no recipe, exactly; it's more like a melody that one improvises on. Though you can find plenty of recipes for homemade mayonnaise, and it's worth the slight additional trouble—you just blend eggs (with some extra yolks, I believe) and oil and mustard, it takes seconds to do (but get the exact measurements somewhere, please)—and then you assemble your ingredients: potatoes of course, probably the little red ones, and boil them in their skins until they're cooked but not soft; chopped celery, a chopped pickle, boiled eggs, chopped onion, and dill. And salt and pepper of course. And you pour the mayo over it and moosh it around, and you've got yourself potato salad.

There's room for creativity, of course. A little salmon, maybe. Some humpback whale. In Juneau, some juniper berries or June bugs. Worth the trouble, especially compared to the glop they sell in gallon containers in supermarkets. If you're too busy to make potato salad, Steve, you're too busy.


5 Comments


I Love the show have listened for years, my friends always have a great time listening with me especially when it's for the first time. Ruth Harrison is my favorite and Jim and Barb. I hope they continue to amuse Me for along time.


So where is the potato salad recipe?...the cooking-impaired needs some direction.


I would love to hear a revival of Joanne, frontier Dietitian. Maybe she can out with Dusty and Lefty for awhile? Or talk to Jim and Barb about ketchup?
Thanks!!


A slice of raw salmon, fresh out of the water sounds delicious - but it is fresh sashimi, not sushi. The essence of sushi is rice (prepared with vinegar and sugar), not raw fish - which is optional.

And I won't attempt to compare sashimi to lutefisk...


The Best Potato Salad You Ever Had
Serves 10 - 12
Ingredients
6 Medium sized Russet potatoes, cut in lengths, then in quarters, put into boiling water with a T. salt, cook 30 minutes, then drain and rinse in cold water, drain dry, and slice.
4 Stalks of celery cut into quarter-inch pieces.
12 Red radishes sliced thin and diced.
10 Green onions, sliced thin about ½ or ¾ inch back from the removed roots
4 Hard-boiled eggs – take four eggs at room temperature and in a pan of cold water one inch above the eggs. Put on “high temp” until water comes to a rolling boil, lower heat to “simmer” for three minutes, then immediately remove from heat and let cool for twelve minutes, then put in cold water with ice cubes to stop cooking. In a few minutes, crack and peel eggs, but wait to slice and quarter them when salad is assembled with the following “secret salad dressing” recipe.

Secret Potato Salad Family Recipe
4 Eggs
½ cup White vinegar
½ cup Sugar
1 tsp. Dry mustard
1 tsp. Salt

1 cup Sour cream
1 cup Kraft mayonnaise

Directions:
Beat eggs, Put into cooking pan. Add vinegar, sugar, mustard and salt. Cook over low heat until thickened (takes awhile). Cool. Combine in equal amounts of sour cream and Kraft mayonnaise, then layer sliced vegetable and egg ingredients in a big bowl and cover with the salad dressing, stirring and mixing all together.

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