Charlie’s potato salad was by far the most popular dish on the menu, and its recipe was a well-guarded secret that Charlie, Louise, and longtime head chef Al Mahlke all took to the grave. However, Louise said this version is as close as anyone could get to the real thing without giving away the secret.
Charlie’s Cafe Exceptionale Potato Salad
This popular potato salad has been the most requested recipe from any Twin Cities restaurant. Although the original recipe remains a secret, owner Louise Saunders claimed this version was as close as anyone can get to the secret recipe.
Servings: 8
Ingredients
- 5 medium potatoes, freshly cooked and peeled
- 1 tsp. salt
- Dash white pepper
- 2 Tbsp. green onion, chopped
- 2 Tbsp. pimiento, chopped
- ¼ c. celery, diced
- 3 hard-cooked eggs, diced
- 1¼ c. homemade mayonnaise
Homemade Mayonnaise
- 1 egg yolk
- 1 tsp. dry mustard
- 1 tsp. granulated sugar
- ¼ tsp. salt
- Dash cayenne pepper
- 2 Tbsp. lemon juice or vinegar, divided
- 1 c. salad oil
Instructions
- Dice peeled potatoes into a large bowl; they should equal about 5 cups. Sprinkle with salt and pepper.
- Add onion, pimiento, celery, eggs, and homemade mayonnaise; mix gently.
- Season to taste with additional salt and pepper.
Homemade Mayonnaise
- In small mixer bowl, beat egg yolk, mustard, sugar, salt, pepper and 1 tablespoon of the lemon juice or vinegar on medium speed until blended.
- Continue beating, adding oil drop by drop. As mixture thickens, increase rate of addition. Slowly stir in remaining lemon juice or vinegar. Makes 1¾ cup.
Notes
Chill at least 2 hours before serving.
