Chef Jesse’s Post-Modern Southern Potato Salad

By on August 17, 2016

NEW YORK (PIX11) — Still searching for the right recipe to serve your guests after the Fourth of July barbecue where it was such a hit?

 

Try this picnic-perfect dish from Chef Jesse Jones.  Recipe first shown on Pix 11 television for a Fourth of July special.  From his forthcoming book:  Chef Jesse’s Post Modern Southern Cookingpotato salad on blue dish

 

Chef Jesse’s Down Home Post Modern Potato Salad

My favorite 4th of July side dish.  Post Modern Southern Potato Salad. In the South, cooks swear by Duke’s mayonnaise.  Hellman’s will work if you can’t find Duke’s. A little sugar in the mix, some sweet pickle relish + sweet gherkins and you’ve got yourself a fine old fashioned new-fangled potato salad, with my little twist to it.  Enjoy.

You can scale this recipe up or down.  Just remember to cook 1 potato for each diner.  Let the potatoes cool, then peel and dice them.  I like to use plenty of eggs.  Four here to serve this size crowd.  Season as you go to adjust seasonings.

Let the potato salad cool in the refrigerator, covered,  until picnic time.

 

Serves: 6-8

6 Idaho potatoes, boiled in water to cover then peeled and diced (salt to taste)potatoes cooked and peeled

2 celery stalks, minced

1 tablespoon onions, minced

½ cup green peppers, minced

½ cup red peppers, minced

½ cup of pimentos, minced

2 tablespoons sweet pickle relish

1 tablespoon sweet gherkins, minced

Dukes-Hellmanns-Mayonnaise-½ cup Duke’s mayonnaise (or Hellman’s)

1 tablespoon prepared mustard

1 teaspoon sea salt

1 teaspoon sugar (optional)

½ teaspoon black pepper

½ teaspoon celery seed

4 large hardboiled eggs, peeled

In a large saucepan, cover the potatoes with water (add salt to taste). Cook about 30 minutes or until tender. Test with fork.

Drain and let cool. Do not rinse with cold water.

Place in a bowl. Peel and chop.potatoes with eggs for potato salad
Add celery, onions, peppers, relish, gherkin, eggs, mayo, pimentos, sugar, mustard, salt and pepper.

Mix well, cover and refrigerate until serving time.

 

 

 

 

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”