Read his recipe, make it, try it and walk right past the deli counter
But first. Robert's session with Jen the psychologist turns to questions about how he cares for his beloved Jet:
“OK. I think I understand. Let me ask a few analytical questions. How many sneezes before he goes to the vet?”
“Four in a row.”
“Do you take him on errands, and, if so, at what temperature do you leave him in the car?”
“It has to be 65 or cooler for multiple stops, back windows halfway down. Over 65, I do one stop, quickly. At 80 degrees, he stays home.”
“When you leave him in the car, do you fear some one might be stealing him?”
FROM THE STORY, "DOG PARK"
Now Robert's world famous potato salad. He describes it this way: ingredients are simple, almost minimalist. It is the process that must be followed to deliver the best taste.
large red potatoes
The Process. The day before:
The choice of red potatoes is a must. Baking potatoes absorb the dressing, creating a mushy salad. Red potatoes accept the mayo as a friend. Find large ones, not the golf-ball size.
Fill a large stock pot halfway with cold water. Keep off burner. You want potatoes to start cooking at same time.
Peel and wash each potato then cut into even sizes, maybe two or three per potato and plop into pot.
(Instant watering prevents discolor.) Make sure water line just enough to cover potatoes.
Place pot on high burner; add salt. When it nears a boil turn down to a simmer. Leave lid ajar.
Cook until potatoes are al dente. Firm enough to hold their integrity.
Drain. Place the pot back on burner to steam off excess water. You don’t want a watery taste
Remove pot and let potatoes cool. An hour or so
Now the marinade. Very simple. Spritz with white vinegar. Maybe a cup. Gives it some tartness.
Replace lid and shake the pot to blend.
Place pot in refrigerator, lid off. This is so moisture does not form.
After two hours, add the lid. Leave overnight.
The Process: The day of:
Dump some of the cooked potatoes on a cutting board. Blot any excess moisture
Cut each potato into bite size, but not small, pieces, and move to a large bowl.
The bowl filled, add chopped scallions, Dijon mustard, Hellman’s mayo, salt and pepper.
Blend. Taste for the right combination of mayo and potato.
Back in frig. Let sit at room temperature an hour before serving.
Not that you would, but do not freeze. It will keep in frig. for a week.
One serving idea. Grilled kielbasa and homegrown tomatoes. Stands up to a rich cabernet such as Columbia Crest Grand Estate.