In an uncharacteristic burst of energy today — Alice is coming by for dinner with Kathleen, J.P., and me — I went beyond making the spaghetti sauce and the salad and the salad dressing. I bought a cantaloupe and some prosciutto for the traditional appetizer. But, thinking of tomorrow, I also made my mother’s variation on potato salad, salade a la Murn.
You can read here why I call my late mother “Murn,” but please do not tell Kathleen that I am divulging the recipe here, because she thinks I could win some sort of contest with it. But no contest prize is greater than the approbation of you, my dear readers. Herewith the recipe.
Salade a la Murn
Take four baking potatoes (red potatoes of equivalent weight if you prefer), cut them into smallish cubes and boil them, salting the water as you would for pasta.
While they are cooking, take half a medium-size onion (Vidalia would be good) and mince. Then cut into small pieces four carrots, six ribs of celery and four or five radishes. Chop half a head of cabbage, green or red, and put into a large bowl with the other chopped vegetables.
When the potatoes are cooked, drain them and let them cool. Douse them plentifully with malt vinegar. When the potatoes are cool, combine them with the raw vegetables and stir in mayonnaise. Do not overdo. You want to be able to taste the constituent vegetables, so coat them lightly with mayonnaise instead of drowning them as in the commercial productions.
Cover and chill. Eat by itself or with the crackers of your choice. The salad will be better on the second day, if there is any left.
As you experiment with the recipe, you will be able to adjust the proportions of the vegetables to your tastes. But I warn you that adding green or red peppers or cucumbers is a bad idea, because they quickly get slimy.
This salad has been my stay and comfort for fifty years. Try it and discover its benefits.