When looking through vintage materials to see which foods were served at the fair, I found that there was lots and lots and lots of potato salad.
It was the side dish of choice for the Diamond Horseshoe, which was located on Show Street (where the adult entertainment was housed). Three out of five sandwiches on their menu were served with it: Bar B-Q Beef, Ham ‘n Cheese on Rye, and Hot Corned Beef.
Located in the Food Circus, Copenhagen Square served Danish sausages and potato salad.
The uniquely-shaped Hofbrau Haus restaurant served all of their entrees with Hot German Potato Salad.
One can only infer that several other restaurants and booths at the fair also sold the stuff (I’m looking at you, Salad Bowl).
So, in honor of the hundreds and thousands of pounds of spuds that were consumed as salad April 21 through October 21, 1962, here is this week’s recipe!
Hot Potato Salad
Fannie Farmer Cookbook, 1951
6 medium-sized potatoes
Salt and pepper
1/4 cup celery, chopped fine
1 Tablespoon parsley, chopped fine
2 Tablespoons tarragon vinegar
2 Tablespoons cider vinegar
4 Tablespoons olive oil or bacon fat
1 thick slice lemon
Cook potatoes, cool, and slice thin into baking dish. Season and sprinkle with celery and parsley.
Mix vinegars and oil or fat , add lemon, and heat to boiling point. Remove lemon and pour dressing over potatoes. Cover and let stand in moderate oven until thoroughly warmed. Serves 6.
This recipe is both easy and delicious! I used Yukon gold potatoes (which I peeled after boiling), and white wine vinegar in place of the tarragon vinegar. Since I made it on a hot day, I skipped the step about warming in the oven, but it was great without.
There are still some hot, summer days ahead of us, so why not try this recipe for yourself? See you next week!
thenorthwestpast 