Richmond Street memories

Hazel Jensen married Omer Brossoit on 18 Mar 1931 at the Basilica of St Mary in Minneapolis.  They moved into South St Paul and after renting a place for a few years on Frost Street, they moved into their home at 111 W Richmond. (Currently numbered as 109 W Richmond).

The story goes that the house was built as a "speakeasy or bar" and then was moved to Richmond Street in one piece.  This was before the addition was added on which was Grandpa's bedroom (with the French doors).  They raised five children in this three bedroom, 856 sq foot house.  We all remember squeezing around the dining room table when it was a small family dinner or everyone seated along long tables in the basement for holiday dinners.  But mostly we all remember having picnics outside where there was the most space; in the backyard with its small sidewalk, raspberry bushes, three square gardens for Grandpa's vegetables, one rock garden for Grandma, and one birdbath.

With the old metal chairs and picnic table (with wheels on one end) and a wire-haired terrier (remember Suzie and/or Penny), we had good times, lots of laughs and lots of family.  We still have the old cast iron grill, and the birdbath still holds water for the birds.  I don't know about the rest of my family, but when we pick raspberries every summer we think of Grandma and Rae still makes Grandma's potato salad. In fact, it is so highly regarded that the St. Paul Hotel has changed its menu after tasting this special salad!  (Or so one of their chef's have told me.)   ...........Thanks for the memories!

Grandma Brossoit's Potato Salad

5 lbs red potatoes 

5 hard boiled eggs, sliced

4 green onions, chopped

1 bunch radishes, sliced

1 cucumber, seeded and diced

Cook potatoes with skins on in very salted water.  When done, cool then scrape off skins and dice. Combine all ingredients with dressing, season with salt and pepper, chill at least 1 hr before serving.

Dressing for Potato Salad

1/2 jar mayonaise (or approx. 2 cups)

1/4 cup white vinegar

1/4 cup white sugar

2 tablespoons prepared mustard