Kosher salt
3 tablespoons apple cider vinegar
8 ounces sugar snap peas, trimmed
½ cup mayonnaise
½ cup sour cream
2 tablespoons horseradish, drained
2 tablespoons whole-grain mustard
½ teaspoon grated lemon zest
Freshly ground pepper
2 stalks celery, thinly sliced
½ cup fresh dill, roughly chopped
¼ cup chopped fresh chives
¼ cup chopped fresh parsley- Put the potatoes in a large pot and add
water to cover; season with salt. Bring to a
boil, then reduce the heat and simmer until
just tender, 10 to 12 minutes. Drain and
transfer the potatoes to a large bowl. Add the
vinegar and 1 teaspoon salt and toss. Let cool. - Bring a saucepan of salted water to a boil.
Add the snap peas and cook until crisp-
tender, 1 minute. Transfer to a bowl of
ice water, then drain and halve lengthwise. - Whisk the mayonnaise, sour cream,
horseradish, mustard, 2 tablespoons water
and the lemon zest in a bowl; season
with salt and pepper. Gently stir into the
potatoes along with the snap peas, celery,
dill, chives and parsley.
Kosher salt
½ cup mayonnaise
½ cup sour cream
⅓ cup chopped fresh parsley
⅓ cup chopped fresh chives
¼ cup chopped fresh tarragon
2 anchovy fillets
1 clove garlic, minced
1 tablespoon capers
Juice of 1 lemon
Freshly ground pepper
3 hard-boiled eggs, peeled and chopped
6 slices bacon, chopped and cooked
4 scallions, thinly sliced
2 stalks celery, sliced- Put the potatoes in a large pot and add
water to cover; season with salt. Bring to a
boil, then reduce the heat and simmer until
tender, about 12 minutes. Drain and let cool. - Combine the mayonnaise, sour cream,
parsley, chives and tarragon in a blender.
Add the anchovies, garlic, capers, lemon
juice, ½ teaspoon salt and a few grinds of
pepper; puree until smooth. - Combine the potatoes, hard-boiled eggs,
bacon, scallions and celery in a large bowl.
Add about 1 cup of the dressing and toss
to coat; season with salt and pepper.
Kosher salt
2 poblano chile peppers
4 ears of corn, husked
½ cup mayonnaise
½ cup buttermilk
½ cup chopped fresh parsley
2 tablespoons chopped pickled
jalapeños, plus 2 tablespoons brine- Put the potatoes in a large pot and add
water to cover; season with salt. Bring to a
boil, then reduce the heat and simmer until
tender, about 12 minutes. Drain and let cool. - Meanwhile, char the poblano peppers
directly over a gas burner on medium heat
or char on the grill; place in a bowl, cover
and let cool. Char the corn over the burner
or on the grill; let cool. Peel, seed and
chop the poblanos. Cut the corn kernels
off the cobs. - Whisk the mayonnaise, buttermilk,
parsley, pickled jalapeños and brine in
a large bowl; season with salt. Add the
potatoes, poblanos and corn; toss.
CREAMY POTATO SALAD WITH HERBS ACTIVE: 20 min l TOTAL: 40 min l SERVES: 8
2½ pounds small new potatoes,
quartered
Kosher salt
3 tablespoons apple cider vinegar
½ cup mayonnaise
½ cup sour cream1 teaspoon sugar
3 hard-boiled eggs,
peeled and chopped
2 stalks celery, chopped
¼ cup chopped fresh chives
¼ cup chopped fresh dill
Freshly ground pepper- Put the potatoes in a large pot and add water to cover;
season with salt. Bring to a boil, then reduce the heat and
simmer until tender, 10 to 15 minutes. Drain and transfer to
a large bowl. Add 1 tablespoon vinegar and ½ teaspoon salt
and toss. Let cool.
2.Mix the mayonnaise and sour cream, the remaining
2 tablespoons vinegar and the sugar in a small bowl. Add to
the potatoes along with the hard-boiled eggs, celery, chives
and dill; season with salt and pepper and toss.
JULY/AUGUST 2020 ●FOOD NETWORK MAGAZINE 107
OPPOSITE: JUSTIN WALKER. THIS PAGE, LEFT TO RIGHT: RYAN DAUSCH, RYAN LIEBE AND BOBBI LIN.
========================~========================
HORSERADISH-DILL
POTATO SALAD
ACTIVE: 30 min I TOTAL: 45 min I SERVES: 83 pounds small red potatoes, quartered: GREEN GODDESS
: POTATO SALAD
~ ACTIVE: 25 min I TOTAL: 40 min
; SERVES: 6 to 8: CORN-POBLANO
: POTATO SALAD
~ ACTIVE: 25 min I TOTAL: 25 min
; SERVES: 6 to 8: 2 pounds fingerling potatoes, halved : 2 pounds small red potatoes, quartered