Happy Summer! As we ring in the start of this hot season, we are featuring a recipe that is synonymous with summer barbeques: potato salad. Not only is it the start of a new season, but June 24th through June 30th of 2025 is Colorado Railroad Heritage Week, and where would Colorado be if it weren’t for railroads? We will also be featuring some of the state’s rich railroad history.
So what is Colorado Railroad Heritage week? The first train to get to Denver did so on June 24th, 1870, as part of the Denver Pacific Railroad. When the Transcontinental Railroad was completed a year earlier, in 1869, it became a priority for Denver to join with the rest of the nation. After the 1870 arrival of trains in Denver, other railroad lines were created in the state. To commemorate the first train’s arrival in Denver, Colorado Governor Jared Polis signed a proclamation recognizing the first Rail Heritage Week in 2022. This ongoing week recognizes the significant roles railroads played in Colorado’s history, and how their legacy endures through organizations like the Colorado Railroad Museum.
Figure 1 2025 Colorado Railroad Heritage Week Proclamation.
As railroads evolved into vital freight carriers and providers of luxurious passenger travel, food became a central part of the onboard experience. In the Colorado Railroad Museum’s collection is a series of dining car inspection reports from the Colorado & Southern Railway. Inspectors rode the various C&S train routes and made detailed reports of the dining car service. These inspection reports made sure to note the date, where the train was going, what dining car they dined on, and what was being served. The memos that followed gave the inspectors an opportunity to note not only the quality of the food, but also quality of service and appearance of staff. The reports ranged from describing the food as having a “full portion and nicely served,” (figure 2) to “broiled mackrel was small and of inferior quality” (figure 3). The inspection reports also note whether the steward effectively managed their staff and the overall appearance of the cars. These reports would then be used to determine if dining cars should make changes regarding the menu and the service.
Figure 2 C&S dining car inspection report, June 22nd, 1917. Note the potato salad on the check.
Figure 3 C&S dining car inspection report, June 23rd, 1917.
Potatoes are indigenous to the Americas and were cultivated in the Andes of South America as far back as 8,000 years ago, though potatoes were only introduced in Europe in the 1500s. Early versions of potato salads included boiling potatoes in wine or vinegar and spices. Modern-day versions of potato salad made their way to America from German settlers. The first written American recipe of the dish was recorded in the 19th century, though different versions existed. Mayonnaise became widespread in America in the 1920s and 1930s, which is when that ingredient became key in many potato salad dishes.
We hope you enjoyed our brief history on Colorado’s railroads, C&S Dining Car Inspection reports, and potato salad. Potato salad was widely served on the railroads, and today’s recipes come from two different sources: the Union Pacific Commissary Cook Book and from The Harvey House Cookbook. As always, be sure to let us know in the comments below or on our social media channels if you try these recipes.
Union Pacific Potato Salad
(To be made in kitchen) One-half gal. 1/8” thick sliced cold boiled and peeled potatoes, ½ pt. thin sliced peeled raw onions, 1 teaspoon freshly chopped parsley. Fry slowly until crisp 6 slices of finely diced bacon. While hot pour over ½ cup cider vinegar and let simmer until thoroughly blended. Pour bacon and vinegar over potatoes and onions, add ½ tspn. English mustard, ¼ tspn. celery salt and sufficient mayonnaise to bind. Season with salt and white pepper. Mix carefully, being careful not to break the potatoes and place in refrigerator. Serve cold. Top with a teaspoon of mayonnaise, 2 strips of pimento, a dash of paprika, 2 quarters hard boiled egg, 2 slices dill pickle and a sprig of parsley alongside.
PORTION—A la Carte: Pudding mold full
Table d’Hote: Pudding mold ¾ full
The Harvey House Cookbook Potato Salad
Ingredients:
1 quart potatoes, cooked and cubed
¼ cup celery, chopped
¼ cup onions, chopped
¼ cup half-and-half
½ cup mayonnaise
2 hard-boiled eggs
2 tablespoons parsley, chopped
Salt to taste
White pepper to taste
Directions:
Place potatoes, celery, onions, green peppers, parsley, and seasoning in mixing bowl. Mix together lightly; add half-and-half and mayonnaise; mix till vegetables are coated. (Note: Some potatoes absorb more dressing—you may have to add more mayonnaise.) Chop hard-boiled eggs and sprinkle over top of salad.
Figure 4 Union Pacific menu featuring potato salad, 1968.
Figure 5 Union Pacific menu cover, 1968.
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