Charlie’s Cafe Exceptionale Potato Salad
Note: This recipe, published in the Taste column “Requests” in 1975, is identical to a version that the restaurant submitted to Better Homes & Gardens in 1963, part of the magazine’s tribute to classic American restaurants. Here’s a measure of the salad’s popularity: In 1974, Minneapolis Star columnist Barbara Flanagan suggested including the recipe — along with a Dayton’s charge card, a bottle of water from Minnehaha Falls and other quintessentially Minneapolis items — in a time capsule that would remain buried until 2074.
• 5 medium potatoes, freshly cooked and peeled
• 1 tsp. salt
• Dash white pepper
• 2 tbsp. chopped green onion
• 2 tbsp. chopped pimento
• 3 hard-cooked eggs, peeled and diced
• 1 1/4 c. Mixer Mayonnaise (see recipe)
• 1/4 c. diced celery
Dice cooked potatoes; they should equal about 5 cups. Sprinkle with salt and pepper.
Add green onion, pimento, hard-cooked eggs, mayonnaise and celery and mix gently. Season to taste with additional salt and pepper. Chill at least 2 hours.
Nutrition information per serving:
Calories 320 Fat 25 g Sodium 390 mg
Carbohydrates 21 g Saturated fat 4 g Added sugars 0 g
Protein 4 g Cholesterol 90 mg Dietary fiber 2 g
Exchanges per serving: 1 ½ starch, 4 ½ fat.
Makes about 1 1/2 cups.
Note: Instead of sugar, follow the restaurant’s example and substitute a teaspoon of juice from canned fruit cocktail.
• 1 pasteurized egg yolk
• 1 tsp. dry mustard
• 1 tsp. sugar (see Note)
• 1/4 tsp. salt
• Dash cayenne red pepper
• 2 tbsp. freshly squeezed lemon juice, divided
• 1 c. salad oil
In a bowl of an electric mixer on medium speed, beat egg yolk, mustard, sugar, salt, red cayenne pepper and 1 tablespoon lemon juice until blended.
Continue beating, adding oil, drop by drop. As mixture thickens, increase rate of addition. Slowly stir in remaining 1 tablespoon lemon juice. Beat thoroughly. Chill.
Nutrition information per 1 tablespoon:
Calories 85 Fat 9 g Sodium 25 mg
Carbohydrates 0 g Saturated fat 1 g Added sugars 0 g
Protein 0 g Cholesterol 8 mg Dietary fiber 0 g
Exchanges per serving: 2 fat.