Friday, July 3, 2009

Patriotic Foods

This weekend I plan on eating a lot of all-American food: popcorn! Chocolate ice cream! Hot dogs and diet Coke! Throw in some hamburgers and fries, ketchup and I may not be able to buckle myself in for the drive back. Even though I won't be cooking I had already been thinking about all-American foods in honor of Independence Day when I came across Garrison Keillor's post in Salon, where he inveighs against oddly yellow, store-bought potato salad. I thought, those poor people, they just don't know what the good stuff tastes like.

You will need:

--one large russet or two small waxy boiling potatoes per person (once they start, they won't be able to stop)
--one egg per six small potatoes.
--Best Foods Mayonnaise
--chives or green onions

Place potatoes and eggs in pot, bring to boil, lower heat. Set timer for six minutes. After six minutes of a simmering boil, remove eggs. Continue boiling until potatoes are tender. Drain.

When cool enough to handle, peel waxy potatoes (or perhaps you cleverly planned ahead, and did that before you put them to boil). Peel the eggs.

I like slicing the potatoes in half, and creating thin half scallops, but some people prefer cubes.
Place your sliced potatoes in your serving dish. Salt. Grate your hard-boiled eggs onto the potatoes. Salt lightly. Lavish your wonderful mayonnaise on top of this, to taste. Gently mix.
Throw in a tablespoon or two of minced chives, mix gently again, and toss a few more on top for garnish.

I prefer it room temperature to refrigerator cold. Wonderful stuff.

Which prods me to remind you, starving reader, that potatoes, from Peru, are a new world food, just like tomatoes, corn, chiles, beans, chocolate, etc., etc. People on both of these north and south continents refer to their countries as part of "the Americas." Yes, indeed, proud to be an American.


  1. Anything with potatoes and I'm in. Did I mention I love potatoes.

  2. Your method is just like my aunt's, who was renowned for her potato salad (and many other specialties). She always insisted on Best Foods mayo.

    She always added halved black and green olives, chunks of sweet pickle and yellow onion to her potatoes and eggs, however, as well as some mustard and pickle juice.

    I helped her make it several times (I lived with her during college) so I'm now the official family potato salad-maker.

  3. For the 4th I made a potato salad that included peas. I loved the idea but noticed that everyone else left the peas behind on their plates. I guess that's what happens when you mess with a classic.

  4. Peas sound good to me--
    sometimes you feel like the old world, none
    of this new world innovation business