Rosanne Cash’s potato salad

Rosanne Cash's potato salad #summer #vegetarian #barbecue

Everybody needs a killer potato salad to get them through the summer.  I’ve been making this salad for many years now and it’s always a big hit. It is my father-in-law’s all time favorite salad, but pretty much everyone I know loves it. This is a messy, no-holds-barred potato salad, with all your favorite ingredients thrown in: dill pickles, mayonnaise spiked with apple cider vinegar and Dijon mustard, chopped egg, celery, fresh dill and parsley. It’s got a lot going on. It’s the chunks of crunchy celery that is my favorite thing about it. Potato salad is not something that feels that it’s wholesome to eat, but crunching through celery, even if it is dressed in mayonnaise, somehow makes it feel okay. Then there’s the antecedent of this salad, Rosanne Cash, country music royalty. You can just imagine her impressing Johnny and step-mum June Carter with it at the family barbecue. There are loads of other more elegant potato salads out there but there’s something so joyously abundant, decadent and quintessentially American about this one. Make it for a big family barbecue, for your next beach picnic, or just because it’s summer-time and it’s so damn good.

Rosanne Cash's potato salad #summer #vegetarian #barbecue

Rosanne Cash’s potato salad

Adapted from Smitten Kitchen

  •  1.5 kilos (3 pounds) of red potatoes, unpeeled and scrubbed
  • 8 dill pickles or a handful of cornichon, coarsely chopped
  • 3 celery stalks, chopped (about a cup)
  • 1 small red onion, chopped (about 1 cup)
  • 3 hard-boiled eggs, peeled and chopped
  • cup of mayonnaise
  • 2 tablespoons of Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons of minced fresh dill
  • 1 tablespoon of minced parsley
  • Salt and pepper to taste.
  1. Cook potatoes in large pot of salted water until tender (about 20-30  minutes). Drain, when cool, cut potatoes into bite size pieces and place in a large mixing bowl. Mix in pickles, celery, onion, eggs, dill and parsley.
  2. Mix together mayonnaise, cider vinegar and Dijon mustard, and stir through potato mix. Add salt and pepper to taste and transfer to serving bowl.

Serves 10 people abundantly.

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