Adapted from The Grrl Genius Guide to Life: A 12-Step Program on How to Become a Grrl Genius, According to Me! by Cathryn Michon.
This salad, with its garishly colorful appearance and tangy, sharp undertones, was my saladic attempt to wryly comment on the need for a new, more inclusive version of the American Dream at the Santa Barbara County Fair. It is sure to be a showstopper at any picnic and is not impossible to make.
When you make it, you will enjoy its hearty flavor but may become overwhelmed with bitterness that so ingenious a salad remains only a third-prize winner. I can assure you that you will not be a victim of saladic ignorance, as I was, if you make this salad for your friends and family. Rest assured that your friends and family, unlike the philistine salad judges at the Santa Barbara County Fair, have no Byzantine political reasons for trying to make you feel "third best."
Chop the potatoes and the hard-boiled eggs and put in an enormous bowl with the diced peppers and onion. In a less-enormous bowl mix up all the other ingredients. Dump the less enormous bowl into the more enormous bowl and toss gaily. Salt and pepper to taste.
Note: Delicious if you eat it now, even better tomorrow.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.