Word on the interwebs is a new Johnny Cash album is about to be released this spring, thirty years (!!) after it was recorded, and a decade after Cash’s death.
Rolling Stone calls ‘She Used to Love Me a Lot’, released yesterday, “vintage Man in Black”. Billboard reports that when Cash was dropped Columbia records in the mid-eighties, Out Among the Stars, an album he recorded with Billy Sherrill, was shelved and forgotten until Johnny and June Carter Cash’s son John came across the recording in storage last year. It’s due to be released on March 25.
Why don’t we celebrate with some Cash family potato salad?
This recipe comes from Rosanne Cash, musician and eldest daughter of Johnny Cash and his first wife, Vivian Liberto Cash Distin, who also recently released a new album entitled The River & The Thread.
Even though it looks just like a thousand other potato salad recipes, it’s cool to think that at some point Roseanne made it for her dad on a Sunday afternoon. My standard involves not boiling but roasting the potatoes, preferably in the drippings left from the crisply cooked bacon inevitably set aside to crumble in afterward. (I love that Rosanne doesn’t bother to peel her potatoes, either.) Hers called for plenty of chopped dill pickles; I had none, but it occurred to me that a good lob of asparagus relish from Edgar farms would do well. She uses celery; I saw her celery and raised it some roughly chopped peppery radishes. There was (refreshingly, and likely due to the abundance of pickles) no fresh dill on the list, so I used Brassica‘s grainy mustard with dill. Apparently Ms. Cash sometimes added two-thirds cup chopped fresh cilantro (yes, a lot) and two teaspoons curry powder to the mix – an interesting variation I’ll be trying before picnic season arrives.
Rosanne Cash’s Potato Salad
Adapted from Rosanne Cash via Bon Appétit, June 2004
3 lb. medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (include the leaves!)
1 small bunch of green onions, chopped (or a small purple onion)
3 hard-boiled eggs, peeled, chopped
3/4 cup mayonnaise (or to taste
2 Tbsp. grainy Dijon mustard
Cut the potatoes in half or quarters if they need it and cook in a large pot of boiling salted water until tender. Drain and set aside to cool.
Toss everything together, seasoning to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.) Serves lots.