A Sunday Tea Party, then Rosanne Cash’s Potato Salad
Sorry, I’m a day late. How could it possibly be September tomorrow? how did that happen?
It was a very Calgary sort of a weekend, in a way that reminded me why I love to live here, and why I shouldn’t bother missing Vancouver as often as I do. (Until you get news that your CSA farm got its first frost on the night of August 27th. August! 27th! Bah.) Saturday morning saw an impromptu trip for coffee, cinnamon buns at Urban Baker and a trip to the park, and the sunny afternoon was spent checking out Central Memorial Park (Boxwood opens Sept 9!), the fountains and old sandstone library. Which was pretty idyllic if you ignore the fact that we were waiting for my sister to have xrays on what turned out to be a broken knee.
Saturday night I emceed the 2nd Annual Sugar Bowl to benefit the Amber Webb-Bowerman Memorial Foundation, and Sunday Pierre took a group of us to tea at Nectar before they closed their doors for good.
After tea, dinner. We tried to get the family together for Sunday dinner before September kicks in.
When there’s a roast pork loin, and fresh Taber corn, and a big fresh-from-the-garden chopped salad, and thin-skinned new potatoes still coated in dirt, and back yard (not mine)-laid eggs, and the recent discovery of how to make perfect mayo in just under two minutes, it would be a crime against the humanity of this household not to make potato salad. Especially with Rosanne Cash’s very own recipe.
I know – who needs a recipe, really? But I do like the idea that this came from Johnny Cash’s daughter’s kitchen, even though it looks just like a thousand other potato salad recipes, and that she likely at some point made it for her dad on a Sunday afternoon. My standard involves not boiling but roasting the potatoes, preferably in the drippings left from the crisply cooked bacon inevitably set aside to crumble in afterward. I love that Rosanne doesn’t bother to peel her potatoes, either. (That’s where many of the nutrients and much of the fiber are, anyway.) Hers called for plenty of chopped dill pickles; I had none, but it occurred to me that a good lob of asparagus relish from Edgar farms would do well. She uses celery; I saw her celery and raised it some roughly chopped peppery radishes. There was (refreshingly, and likely due to the abundance of pickles) no fresh dill on the list, so I used Brassica‘s grainy mustard with dill.
Also? I don’t generally have mayo in the fridge. It always goes bad before I use it. But rather than run to the store for a jar, I whisked a batch up myself. Guaranteed it took less time, and I likely saved a few dineros as well. And really-is there much better than homemade mayo? Especially when you’re dressing such perfect potatoes?
The pork loin was pretty straightforward – I loosely followed this recipe, but really just made a paste out of garlic, finely chopped rosemary and a bit of oil, rubbed it all over the meat, salted and peppered the lot and roasted it at 400ºF for about an hour. Tasty.
Rosanne Cash’s Potato Salad
adapted from Rosanne, via Bon Appétit – June 2004
Apparently Ms. Cash sometimes added two-thirds cup chopped fresh cilantro (yes, a lot) and two teaspoons curry powder to the mix.
3 lb. medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (include the leaves!)
1 small bunch of green onions, chopped (or a small purple onion)
3 hard-boiled eggs, peeled, chopped
3/4 cup mayonnaise (or to taste
2 Tbsp. grainy Dijon mustardCut the potatoes in half or quarters if they need it and cook in a large pot of boiling salted water until tender. Drain and set aside to cool.
Toss everything together, seasoning to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.) Serves lots.
August 30 2010 10:15 pm | salads
bellini valli on 31 Aug 2010 at 8:09 am #
I am sure that Calgary has changed since I lived there in the 80′s, but I do remember enjoying Sundays whether it be for dim sum in Chinatown or brunch elsewhere.
Sherry on 31 Aug 2010 at 9:29 am #
What an assortment of treats! Lucky you!
Salanth on 31 Aug 2010 at 9:36 am #
The story behind it makes it even more romantic! Nothing like eating part of history!
Ruth on 31 Aug 2010 at 10:14 am #
I love potato salad with dill pickles. My mom always made it that way with extra dill and lots of mustard. Then she mashed it up so it was all creamy with bits of pickles floating in the mash! Yum!
Cheryl on 31 Aug 2010 at 10:37 am #
That’s a Sunday to be jealous of for sure!
Erica B. on 31 Aug 2010 at 11:34 am #
Sounds like a fantastic day…except for the part about Nectar closing – I’ll miss Rebekah’s tarts.
Lately I’ve been making potato salad with bacon, chives, and sour cream instead of mayo – like a big baked potato
Jan @ Family Bites on 31 Aug 2010 at 1:04 pm #
Sounds like my kind of weekend. And I’m sorry to hear that it’s so cool where you are…but I would secretly welcome those temps after the weather we’ve been experiencing!
JoJo on 31 Aug 2010 at 2:02 pm #
Sometime – could you please elaborate on the “chopped salad”?
JulieVR on 31 Aug 2010 at 2:04 pm #
Sorry – it’s just a lazy way to make salad, but also a very popular one, as everything gets well distributed. Chop everything. That’s it. http://www.choppedsalad.net/
Kathleen on 31 Aug 2010 at 3:48 pm #
Why is Nectar closing? I always meant to get back there, but never did. Too bad. I love a good potato salad – especially with boiled eggs.
LisaMer on 01 Sep 2010 at 9:20 am #
Your poor sister!!!
I <3 Brassica mustards. Hubby adn I were at Farm for my birthday and I fell in love with it there. Yummo!
Kathy on 02 Sep 2010 at 8:49 am #
I absolutely love potato salad, but hubby’s not a fan. Sometimes I just make it for myself
Tea @ Nectar sounded great.
hypnoid on 03 Sep 2010 at 8:38 am #
RIP Nectar. I bought a bunch of their bakeware and will put it to good use!