It just wouldn’t be a long weekend in July without potato salad. What better recipe to go by on the Fourth of July than the same one used by Roseanne Cash? Even though it looks just like a thousand other potato salad recipes, I love the idea that this came from the kitchen of Johnny Cash’s daughter, and that she likely at some point made it for her dad on a Sunday afternoon or a hot long weekend.

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.

Rosanne Cash’s Potato Salad

adapted from Rosanne, via Bon Appétit – June 2004

Apparently Ms. Cash sometimes added two-thirds of a cup of 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 mustard

Cut 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.

Photo credit: istockphoto.com/Matejay

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