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Potato Salad Wars – Recipe Contest

In celebration of long, summer days and our cooking series on al fresco dining in July and August, Fresh City Life is teaming up with our partners Whole Foods Market, Dazzle Restaurant and Lounge, and The Seasoned Chef Cooking School for a food challenge for all interested cooks. Everyone has a favorite family recipe for potato salad - Mom's, Dad's or some relative or friend that was willing to share their culinary secrets. Well, if you're willing to share your recipe, you could win a $200 shopping spree at Whole Foods Market, brunch for two at Dazzle every Sunday in August, a free class at The Seasoned Chef, and have your winning recipe featured on the brunch menu at Dazzle for the month of August! This is a prize package totaling $450!

Here's how it works:

Send your best potato salad recipe in a Word document to Chris at cloffel@denverlibrary.org. All recipes will be reviewed by our panel of culinary experts and they will all choose their favorite recipes. On August 1, the top six recipes will be prepared for a judged tasting which we'll host here at the library. The judges will select their favorite potato salad and that recipe contributor will win a shopping spree at Whole Foods Market. All six salads will also be available for you to taste that day. Easy, right?

There are a few rules to follow:

All recipes must be received via email no later than 12 noon on Tuesday, July 21.
All recipes must be a family recipe or a substantially altered version of any previously published recipe.
All recipes should be formatted like the sample recipe, with all abbreviations spelled out, and ingredients listed in the order in which they are used in the recipe (see sample recipe).
Entered recipes may be published by the Denver Public Library with author/cook credit included.
Six finalists will be notified via email.
Shopping Spree winner will be notified at the final judging on August 1, 2009 at the Denver Public Library immediately following the cooking demo that day. Judging will begin at approximately 12 noon. Need not be present to win.
No entry fee. No limit on entries per person, but please send each entry in a separate document/attachment to cloffel@denverlibrary.org.

Good luck and may the best potato salad win!

Sample Recipe:

Mom’s Potato Salad – Chris Loffelmacher
The addition of pickle brine (the herbed vinegar that dill pickles are packed in) puts a special flavor in this potato salad. For many years, I thought this was my mother’s invention. But I have compared notes with fellow cooks and they, too, learned this secret from their mothers. We may never find the original cook who decided to spike her salad with pickle brine, but it was a fine idea. Now this is my mom’s potato salad, so it is my favorite. I bet your mom’s is your favorite. There is no argument where potato salad is concerned – everyone’s mother’s salad is the best in the world. But give this one a try sometime.

Serves 8

1 small white onion, chopped fine
1 cup mayonnaise
¼ cup prepared mustard
1 tablespoon sugar
3 tablespoons dill pickle brine
½ teaspoon pepper
6 large boiling potatoes, peeled
4 hard boiled eggs, cooled, peeled and chopped

In a small mixing bowl, combine the onion, mayonnaise, mustard, sugar and pickle brine; whisk until thoroughly blended. Add pepper to taste and combine; chill the dressing until the potatoes are ready. Clean and peel the potatoes. Cut the potatoes into quarters lengthwise and then slice into ¼-inch pieces. In a large stock pot, add the potatoes and enough water to cover; bring to a boil. Reduce the heat and simmer, covered for 25 minutes or until the potatoes are tender. Drain the potatoes and allow to cool in a colander for 20-30 minutes. In a large mixing bowl, combine potatoes and eggs. Fold in the dressing. Allow the salad to chill for 2-4 hours (or ideally overnight) before serving. If the salad is too dry add a tablespoon or two of milk.