Brooklyn Daddy’s Potato Salad
I thought I knew how to make Potato Salad. I’m from Texas and have been eating it all of my life. Mustard. Mayonnaise. Pickles. Boiled eggs. Stir. I was used to eating the formless, goopy dish my grandmother sweetened with white sugar for summer holidays. It wasn’t until I experienced an afternoon picnic on Governors Island with my dear friend Mark that I realized I had it all wrong. A Brooklyn native, his potato salad was divinely layered with top notch ingredients from around New York City: tangy pickle juice from Essex Street, crisp purple onion from the Borough Hall Greenmarket, tart caperberries from Sahadi’s, and creamy chunks of Yukon Gold Potatoes from the Park Slope Food Coop. I had no idea potato salad could be gourmet. The flavor mixture was layered, complimentary, and most importantly, deliciously sour. The key here is to soak the freshly-boiled potatoes in a mix of vinegars until they absorb all the liquid. Your picnics will be transformed forever.
Recipe Headnote (1)
Recipe Headnote (2)
by Kelsey Erin Shipman
At risk of angering the cookbook gods, I’ve made a few digs at my grandmother’s cooking in these pages. It’s finally time to redeem her. In my grandparents' house, each grandchild was allowed to choose a dessert for their birthday dinner. My cousins usually chose Strawberry Shortcake or German Chocolate Cake. Me? I routinely requested Pie Crust Cookies. Lightly sweeten, perfectly crisped, and dense with spices, this underrated dessert is perfect after a heavy meal. Get creative with your spice mix for a more complex flavor. I love cinnamon and cloves, or a hearty pumpkin pie spice mix. Most cooks make pie crust cookies with the leftover strips of dough cut from a freshy molded pie crust. But, that’s leaving a perfectly suitable dessert up to chance. Don’t risk it.