BootLeg Betty

Bette’s Tuna and Potato Salad Recipes

in the kitchen with Bette

Though she has whittled down her once ample figure, Bette Midler still loves food. Not just eating it-she also enjoys preparing favorite dishes in her New York City apartment, where the kitchen-dining area is the heart of her home.

Below, two special Recipes:

TUNA SALAD
“For starters, you have to use tuna in oil-screw this tuna-in-water stuff;” Midler says. Then add two different kinds of pickles: dill and sweet gherkins. Crumble up one hard-boiled egg, chop up the pickles and some celery, and mix all the ingredients together with mayonnaise. “Hellmann’s,” Midler specifies, “or Blue Ribbon, which I buy in New Orleans.” Add salt, pepper, and “a tiny, tiny bit” of chopped onions “if you have a taste for it.”

POTATO SALAD
“This is my mother’s recipe, but then my husband sort of took it over,” Midler says.” I use plain old boiling potatoes, he uses Yukon gold.” Boil the potatoes and, when done, remove the skins and slice. Take some mustard powder, some chopped onions, chopped celery-how much depends on what you want the texture to be- and a tablespoon or two of sour cream. “First you have to make a sauce of the dry mustard, some mayonnaise, and the sour cream-but go easy on the sour cream.” The main part of the mixture should be the mayonnaise, Midler advises. Add one crumbled hard-boiled egg to the potatoes, celery, and onions, and then combine with the mayonnaise mixture. Finally, add Midler’s secret ingredient: a splash of pickle juice. Apparently, it makes all the difference.

Good Housekeeping, October 2000

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