Recipe: Chef Madison Cowan's Green Potato Salad
by scott feldman
Madison Cowan's Green Potato Salad.
Hailing from across the pond, Madison Cowan was introduced to the East End by legendary Sag Harbor resident and playwright Lanford Wilson. As the pair forged a friendship, the stage was set for Cowan’s culinary artistry, inspired by the waterside town’s fresh seafood and idyllic scenery. With his roots today firmly planted in New York, Cowan revisits the East End, and this summer in Southampton, he’s raising awareness at the kickoff event for the Alzheimer’s Association 30th Anniversary Rita Hayworth Gala.
How did you originally come out East?
MADISON COWAN: In 1997, I was part of the Circle in the Square Theatre company, and Lanford Wilson invited me to his home in Sag Harbor. I continue making trips out East; I’ll spend all day on the beach, then prepare freshly caught seafood and local produce.
MC: As it was my first time on US television, Chopped is by far my favorite. I very much enjoyed Iron Chef America as well. I’ve been lucky and blessed.
What was your motive behind competing on TV?
MC: When chosen, I decided to use it as an opportunity to show my daughter [that] it’s important to be yourself, and try your best no matter where you are. And maybe subconsciously that one doesn’t have to be a knucklehead or a wanker to be entertaining.
What are your favorite local ingredients?
MC: Fresh summer corn, mangoes, berries, peaches, plums, limes, tomatoes, herbs, and whatever seafood I catch in the morning.
Favorite East End market?
MC: Schiavoni’s Market in Sag Harbor carries everything. If you can’t find it there, it’s not on the East End.
Green Potato Salad (serves 6)
Red potatoes, scrubbed and roughly cut into one-inch pieces
2 handfuls arugula
1 handful fresh coriander
1 bunch chives; extra for garnish
1 handful pistachios; extra for garnish
½ cup grated Parmesan
½ cup extra virgin olive oil
½ lemon, juiced
3 soft-boiled eggs, optional
Boil potatoes until tender, about five minutes. Drain into colander, rinse with cold water. Place colander in a large bowl; refrigerate. Pulse the next seven ingredients in a food processor or blender until everything blends and is coarse. Add more oil if needed; season to taste. Place potatoes in the bowl, add pesto. Mix well. Chill at least 30 minutes. Soft-boil the eggs for two-and-a-half minutes, then submerge in cold water to cool. Peel and slice into wedges or lightly mash with a fork. Garnish salad with eggs, chopped chives, and pistachios. Drizzle with a little oil and black pepper. Alternatively, serve salad warm.
photo and recipe © all rights reserved. Madison Cowan, llc