The Potato Salad From Art’s Delicatessen Is Quite Simply Delicious

Times Staff Writer

Dear SOS: Is there a chance that Art’s Delicatessen in Studio City would share its delicious potato salad recipe? It’s the best in town.


Dear Mike: The nice thing about this salad is that it is one of the simplest we know of. A trick of the trade for a firm potato salad is to cook and refrigerate the potatoes overnight. Another trick is to refrigerate the mixed salad a few hours before serving.



6 russet potatoes

1 cup chopped celery

1 medium onion, grated

1 cup mayonnaise


2 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

Cook potatoes with skins until tender, 30 to 35 minutes. Drain and peel. Refrigerate overnight. Cube potatoes and place in large bowl. Add celery and onion.

Mix mayonnaise, mustard, salt and pepper. Pour mayonnaise mixture over potatoes and toss to mix well. Chill. Makes 6 servings.

Note: Salad may need more seasonings to suit taste. If too dry, add mayonnaise. Add more mustard to taste, if desired.

Dear SOS: Among the fabulous bread recipes you’ve printed was the a most delightful recipe for Loaves of Gold. I’ve lost it and hope you can resurrect this little treasure for me.



Dear Jean: We pried open our treasure trove of old recipes and unearthed the Loaves of Gold--which sparkled so, we fairly fainted.


1 package dry yeast

1 1/4 cups lukewarm water

3/4 cup milk

2 tablespoons sugar

1 1/2 teaspoons salt

2 tablespoons oil


1/2 cup cornmeal

4 1/2 to 5 cups flour

Melted butter

Dissolve yeast in 1/4 cup lukewarm water. Set aside.

Scald milk and pour over sugar, salt and oil in large mixing bowl. Cool to lukewarm. Add cornmeal, 1 cup flour and softened yeast. Cover and place in warm place about 16 hours to ferment.

Stir in 1 cup flour and remaining 1 cup lukewarm water. Cover and let stand additional 2 hours in warm place.

Add enough additional flour to form soft dough. Knead on floured board until smooth, about 10 minutes.

Divide into 6 equal parts. Shape each to form small loaf. Place on greased baking sheet about 1 inch apart. Cover and let rise in warm place about 1 hour or until nearly doubled. Bake at 375 degrees 30 to 35 minutes or until golden brown. Brush with melted butter. Makes 6 small loaves.

Dear SOS: Would you find for me an old-fashioned butterscotch pie recipe made from scratch? I remember my mother’s pie so well, but do not have a recipe.


Dear Helen: We came across this from-scratch recipe in our file. Please enjoy it.


6 tablespoons butter or margarine

1 cup dark brown sugar, packed

1 cup boiling water

3 tablespoons cornstarch

2 tablespoons flour

1/2 teaspoon salt

1 2/3 cups milk

3 eggs, separated

1 teaspoon vanilla

Crumb Crust

6 tablespoons granulated sugar

Melt butter in heavy skillet over medium heat until golden brown, then add brown sugar. Cook and stir until mixture bubbles. Reduce heat to low and gradually stir in boiling water. Remove from heat.

In saucepan, mix cornstarch, flour and salt. Gradually blend in milk, stirring until smooth. Stir in brown sugar mixture. Cook and stir over medium heat until mixture comes to boil. Boil 1 minute, then remove from heat. Stir a little hot mixture into egg yolks, then stir back into hot mixture and boil 1 minute. Remove from heat and add vanilla.

Pour filling into bowl. Place piece of wax paper directly on filling surface and cool to room temperature. Turn filling into Crumb Crust. Beat egg whites until soft peaks form. Continue beating while adding granulated sugar gradually, until whites form stiff peaks. Pile meringue over filling, forming peaks with back of spoon. Bake at 425 degrees 4 to 5 minutes. Cool 30 minutes, then refrigerate until firm, at least 3 hours.

Crumb Crust

40 vanilla wafer cookies

1/4 cup sugar

1/4 cup butter or margarine, softened

Roll cookies to fine crumbs, to make about 1 2/3 cups. Combine crumbs with sugar and butter. Press mixture firmly against bottom and sides of 9-inch pie plate. Bake at 375 degrees 8 minutes. Cool.

Dear SOS: I am interested in a cheese souffle that could be made ahead and frozen to be heated for a luncheon or dinner.

--MRS. H.J.B.

Dear Mrs. H.J.B.: The best we can do is this old-time cheese souffle, which can be refrigerated as long as 24 hours before baking to serve.


4 slices day-old bread

1 (7-ounce) jar pimientos

3/4 pound sharp Cheddar cheese, shredded

3 eggs, beaten

1 3/4 cups milk

2 teaspoons brown sugar

1/4 cup minced green onions

1 1/2 teaspoons prepared mustard

1/4 teaspoon salt

1/2 teaspoon Worcestershire sauce

Remove crusts from bread and reserve. Cut bread into small cubes. Place half of bread cubes in greased baking dish.

Cut pimientos in small pieces, reserving some for topping. Combine pimientos, cheese, eggs, milk, brown sugar, green onions, mustard, salt and Worcestershire.

Pour half of mixture over bread cubes in dish. Add remaining bread cubes, then remaining pimiento mixture. Make bread crumbs from reserved crusts. Top mixture with crumbs and reserved pimientos. Refrigerate 24 hours. Bake at 300 degrees 1 hour. Makes 4 servings.