Advertisement It seems she read a recent column containing the request “and had to laugh. It’s funny how things can ‘grow’ their own history. Dawn’s potato salad is produced in Portage, Wis., and distributed out of Madison” and while the folks at Burnstad’s are happy that people enjoy Dawn’s, there must have been “some confusion” because “we have never promoted it as ‘Burnstad’s authentic recipe.’”
Burnstad’s has a potato salad recipe of its own, but understandably, they “don’t make that recipe public.” She wished us luck as we seek “the perfect potato salad recipe.”
Cindy also contacted Dawn’s Foods for some background on the potato salad recipe, and Jeff Johns, sales and marketing director for Dawn’s Foods Inc. in Portage, Wis., said, “Dawn’s Foods began in 1960 in the kitchen of Dawn and Harold Swan. Dawn was a stay-at-home mother of three who made potato salad and Harold sold it at the local grocery store he managed.”
The recipe was a big hit and they started larger scale distribution in south-central Wisconsin in 1962 “with the help of Soderholm Foods of Madison.” Soderholm is still their distributor.
The original recipe is still in use, along with “many other recipes that (Dawn) helped develop over the years.” Dawn’s Foods continues to be a family-owned business, producing more than 100 products that are marketed in the upper Midwest.
So it seems we will not be able to duplicate Dawn’s recipe for June Fowler, but a few more recipes were delivered this week, so she should have plenty from which to choose. Many years ago, Erika Zimmer’s then-8-year-old son wrote down his “Grammy’s” potato salad recipe so his mom could make it at home. Now 32, he still loves it and Erika hopes June will, too.
Pat Chilsen uses the recipe her mother handed down. She is not sure where her mother got the recipe, but “it is a hit every time I take it to a potluck.”
The recipe shared by Irene Grover of Tomah is “a lot like what my mother used to make, and she used sour cream and homemade salad dressing.” Irene has made it for many parties and notes that this recipe makes a large amount, but can be cut down.
We have three anonymous requests on the table from last week: healthy picnic foods; “alternative” burgers such as salmon, pork, beef and chicken; and ways to jazz up dull and tasteless chicken breasts.
A little bird told me that the Coffee Club members at Nutbush City Limits have been informed that they are not to bring home anything even resembling salmon until they come up with new ways to fix it. But before I could run their request, Stephanie (the Food page editor) stole my thunder by running a brief primer on salmon and a couple of recipes last week! In case these fine fishermen need a few more salmon suggestions, let’s see if we can come up with some to help them resolve their dilemma.
Tune in Coulee Region Cooks on WIZM-AM from 10 to 11 a.m. every Thursday and give Mike Hayes and his guest(s) a listen. During the first half hour of the show (if he can catch me at my desk), Mike and I spend a few minutes talking about what’s in the upcoming Exchange.
Send requests, recipes and/or cooking tips and techniques to Alice P. Clark at Reader Exchange, c/o La Crosse Tribune, 401 N. Third St., La Crosse, WI 54601; e-mail exchange@lacrossetribune.com; or send a fax to (608) 782-9723.
Grammy’s Potato Salad
Wash, peel and quarter or halve (depending on size of potato) about 6 medium-large potatoes. Boil in a large pan of salted water until potatoes are fork tender, but not falling apart. Drain and let sit until potatoes are cool to the touch.
Make 6 hard-boiled eggs: Bring salted water, with eggs, to a boil. Shut off burner, cover pan and let sit for 10 to 12 minutes. Carefully drain and run cold water over the eggs. Add ice cubes to cold water to help cool eggs.
While potatoes and eggs are cooling, chop 1 medium onion; chop dill pickles to equal ¼ cup; slice radishes to equal ¼ to 1/3 cup; and chop celery to equal ¼ to 1/3 cup. Set aside.
Cut potatoes into bite-size pieces in a large bowl. In a small bowl, cut peeled hard-boiled eggs into small pieces (use a fork). Add to potatoes. Mix gently. Cover potato mixture and keep in refrigerator.
Make sauce: In a medium saucepan, mix ½ cup flour, ½ cup sugar, 2 teaspoons salt, 2 teaspoons dry mustard and 1/8 teaspoon paprika.
Using a whisk or fork, gradually blend in 1 cup water and ¾ cup white vinegar. Cook over direct low heat, stirring constantly until mixture thickens and boils (do not let mixture burn on bottom). Boil 1 minute. Remove from heat.
With whisk or hand mixer, beat in 4 egg yolks or 2 whole eggs (4 egg yolks make a richer sauce), one at a time, until smooth. Stir in 1 tablespoon butter until melted and smooth. Mixture will be somewhat glossy and thick. Let cool.
Add cut-up vegetables to potatoes and eggs. Spoon cooled sauce over potato mixture, mixing carefully so as not to smash the potatoes too much. Cover and cool salad in refrigerator for at least 2 hours before serving. Salad tastes the best if cooled overnight.
Note from Alice: If you are concerned about the eggs, place mixture back on burner and heat, stirring constantly, until it just begins to boil.; then continue as instructed.
Shared by Erika Zimmer
Danish Potato Salad
¼ cup vinegar
¼ cup water
¼ cup sugar
¼ teaspoon salt
Pepper to taste
1 teaspoon prepared mustard
2 well-beaten eggs
1 cup salad dressing
4 cups cubed cooked potatoes
2 hard cooked eggs
½ cup chopped cucumber
1 tablespoon minced onion
1 tablespoon chopped green pepper
Combine vinegar, water, sugar, salt, pepper and mustard in saucepan. Bring to a boil. Gradually beat in eggs. Cook, stirring constantly, until mixture is slightly thickened (about 3 minutes). Beat in salad dressing. Cool.
In a medium to large bowl, toss together potatoes, hard-cooked eggs, cucumber, onion and green pepper. Add dressing and toss gently. Adjust seasonings to taste. Makes 6 servings.
Shared by Pat Chilsen
Grandma’s Potato Salad
1½ quarts (6 cups) mayonnaise or salad dressing
¼ cup packed brown sugar
1 tablespoon sugar
1 ½ teaspoons vanilla extract
½ teaspoon prepared mustard
½ cup milk (or sour cream)
10 pounds potatoes, preferably red, cooked, peeled and cubed
1 dozen hard-cooked eggs, chopped
4 stalks celery, shopped
4 radishes, thinly sliced
1 medium sweet (or regular) onion, chopped
1/3 cup chopped green pepper
Salt and pepper to taste
Combine first six ingredients in a large bowl and stir or whisk until smooth.
In another large bowl, combine next six ingredients, reserving 2 eggs for garnish. Add dressing and stir to coat egg/vegetable mixture. Add salt and pepper to taste.
Garnish with sliced hard-cooked eggs, paprika, and dill weed.
Shared by Irene Grover, Tomah, Wis.
