Bon Appetit in June of 2004. On the last page of the magazine they feature a 'celebrity' (a word that has lost all meaning in my not so humble opinion). In June it was Rosanne Cash. The interview is about food - the questions designed to change the world and bring peace for all time to the middle east i.e. 'what five ingredients are always in your refrigerator' or 'what do you make that everyone always raves about' - that sort of pithy dialog.
Rosanne's 'rave recipe' was her potato salad. This was odd - most of the previous 'celebrities' were trying to send a message with their 'rave' recipe, not Rosanne. I thought it was worthy of a try - and guess what. People raved!
Give it a shot - you'll enjoy it!
Rosanne Cash's Potato Salad
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 medium red onion, chopped (about 1 cup)
5 hard-boiled eggs, peeled, chopped
3/4 cup mayonnaise
2 tablespoons Dijon mustard
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
Rosanne mentions that you can play around with fresh herbs. In particular, she will often add 2/3 cup chopped, fresh cilantro and 2 tablespoons of curry powder -
