Recipe for the polish potato salad
“Santa Battaglia tasted a spoonful of the potato salad, cleaned the spoon with her tongue, and placed the spoon neatly on a paper napkin next to the plate of salad. Sucking some pieces of parsley and onion from between her teeth, she said to the picture of her mother on the mantelpiece, ‘They gonna love that. Nobody makes a good potatis salad like Santa.”
A Confederacy of Dunces, by John Kennedy Toole
1 kg potatoes
4 carrots, cooked and cut into 0,6 cm dice (1/4-inch)
150 gr green peas
3 dill pickles, finely chopped
2 green apples, finely chopped
3 hardboiled eggs, finely chopped
300 gr mayonnaise, or to taste
2 teaspoons mustard
1 teaspoon salt, or to taste
½ teaspoon pepper, or to taste
1 teaspoons sugar
Boil the potatoes until tender, but not overcooked. Drain and let cool. Then peel and cut in small pieces (0,6 cm, 1/4 inch dice).
Boil the peeled carrots, peas and eggs in separate saucepans. Once cooled, chop finely the carrots and the eggs. Leave some peas aside for later decoration.
Dice the pickles and the peeled apples.
In a bowl, place all the ingredients, mustard, sugar, salt and pepper. Gently fold in the mayonnaise (leave a couple of tablespoons for the decoration), being careful not to break the potatoes apart.
Transfer into a bowl and form a dome with it. Use the leftover mayonnaise to coat the dome and the rest of the peas to create a pattern of decoration. Place a leaf of parsley on top.
Chill, covered, for at least a couple of hours before serving.