At the beginning of summer, Ari Weinzweig wrote about Eudora Welty’s potato salad in the Atlantic. He did not list the ingredients as I do below; instead he wrote sentences about them. “As always, for me, the story behind the food is essential…” And I recommend his story behind mayonnaise.
As the end of summer approaches, enjoy…
Eudora Welty’s Vicksburg Potato Salad
a quart of just-cooked, cut-up potatoes
3 chopped hard-cooked eggs
a whole green pepper, chopped fine
a couple of roasted red peppers chopped fine
6 strips of crisp bacon, chopped
a bunch of mayonnaise and mustard
salt and pepper to taste
Mix everything together except the bacon, which you sprinkle on top.
“A Southern Author’s Poetic Potato Salad” is an article I’ve read two or three times, and I don’t even like to cook.
By the way, Mr. Weinzweig suggests that we “get a copy of Ms. Welty’s work and do some reading while the potatoes are cooking.” Perhaps start with “No Place For You, My Love” from The Collected Stories of Eudora Welty…