By Deirdre Parker Smith
Salisbury Post
Cookbook author Jean Anderson will talk about her newest book, “A Love Affair with Southern Cooking” on Saturday, starting at noon at Literary Bookpost, 119 S. Main St.
She will also serve a light lunch for those attending ó probably something cool.
Bookpost owner Deal Safrit also promises liquid refreshment.
Anderson suggests you try this classic Southern potato salad recipe to get a taste of what the cookbook is about.
Picnic Potato Salad
4 pounds large red-skinned potatoes, cooked until firm-tender, peeled, and cubed
6 large hard-cooked eggs, peeled and coarsely chopped
1 medium yellow onion, coarsely chopped
2 C. (1 pint) mayonnaise-relish sandwich spread (see note below)
3 Tbsp. prepared yellow mustard (it should be “taxicab” yellow)
2 Tbsp. milk (about)
1 1/2 tsp. salt, or to taste
1/2 tsp. black pepper, or to taste
1. Place the potatoes, eggs, and onion in a very large bowl and toss gently to mix.
2. Whisk all remaining ingredients together in a small bowl or 1-quart measure, pour over the potato mixture, and toss well. If the salad seems dry, add 1 to 2 tablespoons more milk. Also taste for salt and pepper and adjust as needed.
3. Cover and refrigerate the salad 2 to 3 hours before serving.
Note: Duke’s is the sandwich spread Southerners would use here. It was developed early in the twentieth century by Eugenia Duke of Greenville, South Carolina.