Update 2: Zack Danger Brown only wanted $10, and now he has $3,700 and counting at time of writing. All stretch goals have been reached, including an internet potato salad party at $3,000.
“I honestly don’t know what is realistic anymore,” says Danger Brown, who now has to hire out a party hall and invite the whole internet to watch him make potato salad. The process will be taped and uploaded to a video site.
“The internet loves potato salad! Let’s show them that potato salad loves the internet!!”
While we’re on the subject:
Hot Potato Salad
Potatoes, 3 lbs
Diced Bacon, 1/4 cup
Chopped Onion, 1/2 cup
Flour, 1 tbsp
Salt, 2 tsp
Sugar, 1 1/4 tbsp
Pepper, 1/4 tsp
Cider vinegar, 2/3 cup
Water, 1/3 cup
Celery seed, 1/4 tsp
Chopped parsley, 3 tbsp
Cook potatoes until tender. Cool, peel, thinly slice. Fry bacon, add onion & cook 1 min. Blend in flour, salt, sugar, pepper. Add cider, water. Cook 10 min stirring well. Pour over potatoes. Add celery seed, parsley. Toss gently. Serve warm; serves 6.
I have that from an old cookbook, and I’ve always wanted to try it.
Update: The Potato Salad Saga continues, as the project goes over $1,300 pledged at time of writing, with 28 days to go. Zack Danger Brown’s project set three new stretch goals – better mayo, better recipe and more salad – and blew past them all in less than a day.
Potato salad theme hats are now on the menu, if you pledge $25 or more. “I need to look up shipping prices,” says Brown. “I don’t really know anything about shipping out of the country.”
As a contribution to the cause, here’s another recipe courtesy of Jack Monroe:
Aloo Dum
500g potatoes, diced,
2 tbsp oil,
2 fat cloves of garlic, finely chopped,
1 onion, sliced,
1 red chilli, finely sliced, or pinch of dried,
½ tsp turmeric,
1 tsp cumin,
Pinch of salt,
400g chopped tomatoes,
Frozen peas, handful,
Few sprigs of fresh coriander.
Put the potatoes in a saucepan, cover with water, bring to the boil and simmer until cooked, but not tender. They should resist a fork slightly – you’ll carry on cooking them later. Drain.
Heat the oil in a large pan and add the onion, garlic and potatoes.
Add the spices and cook on a medium heat for 10 minutes to soften the onions and crisp the edges of the potatoes.
Add the peas, pour over the tomatoes and simmer for at least 15 minutes to allow the flavours to develop. Serves 2.
I’ve tried this a couple times; it’s a winner, and not nearly as spicy as you might suspect. True, it’s not the potato salad Danger Brown may be searching for, but it’s a tasty variant on the theme.
There will also be a pizza party, but there will be no potato salad at the pizza party. Boo!
Kickstarter has been used to fund many strange and wonderful projects, but few are more wonderful than one Columbus, Ohio man’s quest to fund his potato salad. He needed $10. He now has considerably more than $10, with 29 days still to go, and has hit all three of his stretch goals: make more potato salad, pizza party, and make two different potato salad recipes. Unfortunately there will be no potato salad at the pizza party. Shame!
But wait! There are risks involved. He admits this is his first potato salad: it may blow chunks. He has no idea which potato salad recipe he’ll use, and is a novice when it comes to identifying types of potato. He’s also a bit laissez-faire with his backer reward levels: wiser heads might have said that, if you’re going to offer people the chance to hang out in the kitchen with you while you make your potato salad, you add a clause along the lines of ‘you cover your own travel expenses, buddy’ or ‘we’re only doing this remotely, by the way; you stay in your kitchen, me in mine.’
That said, there’s no sense in raining on someone else’s party. Clearly recipes are needed. With that in mind:
Potatoes, small red, unpeeled, 2½ lb
Celery stalks, cut into slices, 3
Spanish onion, fresh diced, ¼ cup
Dressing:
Sour cream, ½ cup
Mayonnaise, ½ cup
Mustard seeds, 1 tablespoon
Green (spring) onion, finely chopped, 1
Parsley, chopped, ¼ cup
Dry mustard, 1 teaspoon
Salt, ¼ teaspoon
Pepper, ground, ⅛ teaspoon
Extra fresh chopped parsley for garnish.
Boil water in pan. Add salt. Boil potatoes until slightly tender but still slightly resistant when pierced by fork, c 15-20 mins. Drain, cool, cut potatoes into chunks.
Combine potatoes, celery & red onion in bowl. Set aside.
Stir together sour cream, mayonnaise, mustard seeds, green onion, ¼ cup parsley, dry mustard, salt & pepper. Mix well.
Pour dressing over potatoes. Mix well, being careful not to break potatoes apart.
Transfer salad to serving platter. For best flavor, cover and chill for up to 2 hours before serving.
Sprinkle with garnish. Serves 6.
Source: Kickstarter
