Grit Magazine & My Oven-Roasted Potato Salad Recipe

A few months ago I stumbled into The Great Potato Salad Debate in the forums over at the 120+ year old Grit Magazine. There were discussions back and forth about various aspects of potato salad, such as whether or not mustard is an appropriate ingredient, whether or not to add pickles, what kind of potatoes to use or even to add onions at all … it ran the gamut of a lot of opinions. I threw my own German-Polish Oven-Roasted Potato Salad into the mix which Grit Senior Associate Editor Jean Teller really seemed to appreciate. Jean became a regular visitor to Luna Pier Cook and comments on my posts here when something strikes her fancy.

Well, she’s done it now …

The current (January/February 2009) issue of Grit Magazine carries an article Jean wrote titled “Make The Best Potato Salad” which contains ten recipes. (Oddly enough, the cover carries a blurb stating “9 Best Recipes for Potato Salad” … anyway … I digress …) The complete recipe for my potato salad is included in the mix.

Thanks, Jean!!

Truth be known though, I’m in the process of giving this recipe a redevelopment. Meat is included, and almost every time I’ve made it someone has said, “There’s meat in there? I can’t have it.” There will be two versions; A base version with no meat, and optional additions to include the beer-braised Polish kielbasa if you’d like.

Yes, you Miracle Whip lovers … I’m keeping the Hellman’s mayonnaise in the rewrite. Deal with it.


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  1. Dear Dave:

    Thanks for the mention, and for the recipe. As you can imagine, this was a great debate to have here in the GRIT offices. I’m trying to foment a Great Mac & Cheese Debate now as well, but after the holidays, people seem to be tapering off a bit.

    Maybe in February, as we all struggle to keep our strength up for the spring planting ahead. ;~]

    I was in college before I realized that mayonnaise and Miracle Whip weren’t the same thing. I had not, to my knowledge, ever tasted mayonnaise before a friend from Back East (St. Louis) made a sandwich with some.

    K.C. Compton
    Grit Editor in Chief

  2. Congrats on getting your recipe published!

    I’m with you on preferring Hellman’s to Miracle Whip. I grew up with Miracle Whip, too, which makes it even more odd that I have such a strong preference against it.

    As to potato salad: potatoes, mayo, mustard, onion, salt, pepper, a dash of sugar. I like it simple!

  3. using Thames Foods Comeback Sauce in place of the mayo and dijon mustard makes this recipe a tad easier and brings a lot more taste to the party.

  4. Thames Foods Comeback Sauce: “… best described as a cross between a 1000 Island dressing and a Roumelade sauce …”

    Nope, that doesn’t cut it really. I’m after a good mayonnaise and a horseradish mustard, not Dijon. That’s a big flavor difference with what you’re trying to sell here, Adam.

  5. You could go to Arby’s and get some Horsey Sauce. :=]

    I have to say that I went to the Thames site and their sauce did look like it would be pretty tasty, even though not what you’re looking for. I was going to ask for a sample to review and then realized that it would be a dangerous product for me to have at my desk. I would end up dipping rice cakes or bagel rounds in it and thinking I was still doing the right thing for my “eating plan,” which used to be called “diet.”

    Or maybe I just need to go to lunch. Everything sounds pretty tasty right now. I just had some honey on a rice cake and, you know, it wasn’t bad….

    Yep. Lunchtime …

  6. Trust me, Thames Foods’ Comeback Sauce is absolutely FANTASTIC.

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