Summer barbecues just aren’t complete without this classic side dish. Everyone has a favorite version, and when I’m looking for an authentic home cooked version, this is my recipe of choice. As a kid, I was pretty fussy about what was in it, and my mother w…
What you'll need
Ingredients
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch chunks
Salt and pepper
2 tablespoons red wine vinegar
1 tablespoon distilled white vinegar
1 medium rib celery, chopped very fine (about 1/2 cup)
2 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)
The method
Directions
01
Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
02
Drain potatoes and transfer to large bowl. Add vinegars, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and, using rubber spatula, toss gently to combine. Let stand, loosely covered with plastic wrap, until potatoes are just warm, about 20 minutes.
03
In a medium bowl, stir together celery, onion, pickles, relish, mayonnaise, Dijon mustard, dry mustard powder, celery seed, parsley, dill, ½ teaspoon pepper, and ½ teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)
A fresh twist on an old classic. This is one of the most popular summer dishes that I make. Everyone raves, but the key is not so much the recipe (which is simple and basic) but rather the availability of summer ripe peaches at their peak of freshness.
This is a fantastic summer dish which I first tried at Alan Jackson’s restaurant/marketplace Lemonade . The edamame are a great base for salads because of their bright, fresh flavor and watermelon radish add great color and crunch while the sesame ginger dr…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Best Classic All American Potato Salad
Prep
Cook
Yield
Summer barbecues just aren’t complete without this classic side dish. Everyone has a favorite version, and when I’m looking for an authentic home cooked version, this is my recipe of choice. As a kid, I was pretty fussy about what was in it, and my mother w…
Ingredients
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch chunks
Salt and pepper
2 tablespoons red wine vinegar
1 tablespoon distilled white vinegar
1 medium rib celery, chopped very fine (about 1/2 cup)
2 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)
Cook Like James · The method
Directions
1
Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
2
Drain potatoes and transfer to large bowl. Add vinegars, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and, using rubber spatula, toss gently to combine. Let stand, loosely covered with plastic wrap, until potatoes are just warm, about 20 minutes.
3
In a medium bowl, stir together celery, onion, pickles, relish, mayonnaise, Dijon mustard, dry mustard powder, celery seed, parsley, dill, ½ teaspoon pepper, and ½ teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)
Cook Like James
Best Classic All American Potato Salad
Prep
Cook
Yield
Summer barbecues just aren’t complete without this classic side dish. Everyone has a favorite version, and when I’m looking for an authentic home cooked version, this is my recipe of choice. As a kid, I was pretty fussy about what was in it, and my mother w…
Ingredients
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch chunks
Salt and pepper
2 tablespoons red wine vinegar
1 tablespoon distilled white vinegar
1 medium rib celery, chopped very fine (about 1/2 cup)
2 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)
Directions
1
Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
2
Drain potatoes and transfer to large bowl. Add vinegars, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and, using rubber spatula, toss gently to combine. Let stand, loosely covered with plastic wrap, until potatoes are just warm, about 20 minutes.
3
In a medium bowl, stir together celery, onion, pickles, relish, mayonnaise, Dijon mustard, dry mustard powder, celery seed, parsley, dill, ½ teaspoon pepper, and ½ teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)
