Fellow SW music writer Aja Pecknold and myself recently became mutually obsessed with the idea of starting a regular column featuring recipes by musicians. Sound Bite is finally off the ground and I encourage you to check out the first two installments, including Justin Deary of Whalebones’ "Wizard Gator Sweet Potatator Tacos with Hexa Fresh Guacamole," and "Prosciutto Prawns" by the Cave Singers' Derek Fudesco. Future entries will include Tex-Mex 101 from former Austinite Ian Moore, and hopefully Phil Wandascher's Southern methodology for smoking brisket (I'm still trying to wrestle that one from him). All this talk about music and food has had me thinking about whose kitchen I'd like to spend time in, and it's safe to say that the Cash family is at the top of the list. I recently came across this recipe for Rosanne Cash's Potato Salad, and though it's pretty basic, it's also rather perfect. I made it last weekend and it hit the ideal level of marination about 36 hours later:
3 pounds red-skinned potatoes, unpeeled, cut into 1-inch pieces
Cook potatoes in salted water until tender, about 15 minutes. Drain well and cool. Transfer potatoes to large bowl. Stire in dill pickles, celery, onion, eggs, mayonnaise, and mustardSeason with salt and pepper (I took the liberty of garnishing it with chives).