Fear-less Potato Salad
One of my favorite quotes of the moment is from Roseanne Cash, “The key to change… is to let go of fear.” This coming from a woman that has dealt with the all to personal challenges of watching her public father, Johnny Cash die. Through the last years of his life his health declined, and it was sad for the world to watch, much yet his daughter. And being the daughter of Johnny Cash, it can be hard to stand on your own two feet.
She recently not only let go of the fear of being his daughter, but she embraced it. She released the album, The List. She says, “When I was 18, I was on the road with my dad. One day, we were sitting in the tour bus, talking about songs, and he mentioned a song, and I said, “I don’t know that one.â€� He mentioned another one, and I said, “I don’t know that one, either.â€� Then he started to get alarmed, so he spent the rest of the day making a list on a legal pad, and at the top he put “100 Essential Country Songs.â€� And he handed it to me and he said, “This is your education.â€�
So – my recommendation to you is the you let go of the fear you have, and get past the obstacles standing in your way. Then go out and get some hearty potatoes, put on The List, and make some Fear-less Potato Salad for your family.
Rosanne Cash’s Americana Potato Salad
Adapted from Bon Appetit
This is not only made by an American Icon, it is an American Icon. Who doesn’t love potato salad?
Serves at least 8
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup grapeseed mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste
Cook potatoes in large pot of boiling salted water until fork-tender, about 30 minutes. Drain and cool, then cut potatoes into chunks and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, mustard, vinegar and dill. Season potato salad to taste with salt and pepper.
Do ahead: Vegetables and dressing can be prepared and stored separately a day or two in advance. Mix and let stand at room temperature one hour before serving.
October 24, 2010 No Comments
Fear-less Potato Salad
One of my favorite quotes of the moment is from Roseanne Cash, “The key to change… is to let go of fear.” This coming from a woman that has dealt with the all to personal challenges of watching her public father, Johnny Cash die. Through the last years of his life his health declined, and it was sad for the world to watch, much yet his daughter. And being the daughter of Johnny Cash, it can be hard to stand on your own two feet.
She recently not only let go of the fear of being his daughter, but she embraced it. She released the album, The List. She says, “When I was 18, I was on the road with my dad. One day, we were sitting in the tour bus, talking about songs, and he mentioned a song, and I said, “I don’t know that one.â€� He mentioned another one, and I said, “I don’t know that one, either.â€� Then he started to get alarmed, so he spent the rest of the day making a list on a legal pad, and at the top he put “100 Essential Country Songs.â€� And he handed it to me and he said, “This is your education.â€�
So – my recommendation to you is the you let go of the fear you have, and get past the obstacles standing in your way. Then go out and get some hearty potatoes, put on The List, and make some Fear-less Potato Salad for your family.
Rosanne Cash’s Americana Potato Salad
Adapted from Bon Appetit
This is not only made by an American Icon, it is an American Icon. Who doesn’t love potato salad?
Serves at least 8
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup grapeseed mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste
Cook potatoes in large pot of boiling salted water until fork-tender, about 30 minutes. Drain and cool, then cut potatoes into chunks and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, mustard, vinegar and dill. Season potato salad to taste with salt and pepper.
Do ahead: Vegetables and dressing can be prepared and stored separately a day or two in advance. Mix and let stand at room temperature one hour before serving.
October 24, 2010 No Comments
