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Potato and Corn Salad with Bacon, Blue Cheese, and Sherry Vinaigrette

Potato and Corn Salad with Bacon, Blue Cheese, and Sherry Vinaigrette

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  • 2 pounds 1 1/2- to 2-inch-diameter unpeeled red-skinned potatoes (about 24), quartered
  • 4 thick bacon slices, cut into 1/2-inch pieces
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons Sherry wine vinegar
  • 1/3 cup crumbled blue cheese
  • 1 cup chopped green onions
  • 3 tablespoons chopped fresh oregano

Recipe Preparation

  • Prepare barbecue (high heat). Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove husks and silk. Cut kernels from cobs.

  • Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper lengthwise. Trim ribs and seeds from peppers. Flatten pieces, breaking slightly, if necessary. Place peppers on grill, skin side down. Grill without turning until skins are blackened and blistered, about 10 minutes. Cool 10 minutes. Peel peppers; cut into 1/2-inch squares.

  • Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain; let cool 5 minutes in strainer. Transfer to large bowl.

  • Sauté bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels.

  • Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Drizzle 1/4 cup dressing over potatoes; toss to coat. Add corn, bell peppers, bacon, cheese, onions, oregano, and 3 tablespoons additional dressing; toss to coat. Season salad with salt and pepper. Add remaining dressing by tablespoonfuls to moisten, if desired. Serve warm or at room temperature.

Reviews Section

National Picnic Day: 7 Unique Pasta and Potato Salads

Kelley Anderson April 21st

Stuck in a pasta and potato salad rut? Always making the same mayo based side? In celebration of National Picnic Day on April 23rd, let’s take a look at some different side salads you can make to step up your next outing.

1. Hawaiian Macaroni Salad

First up, authentic Hawaiian Macaroni Salad, courtesy of Master Cook. An interesting blend of items this salad, this is likely a side your guests have never experienced. Throw ingredients below into a bowl, mix and serve cold.

  • 2 cups whole milk divided
  • 2 cups mayonnaise Divided
  • 1 Tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound elbow macaroni
  • 1/4 cup cider vinegar
  • 1/4 cup yellow onion grated
  • 1/2 cup carrot peeled and shredded
  • 1/2 cup celery finely chopped
  • 2 cups ham chopped
  • 1-20 ounce can pineapple chunks drained
  • 1/4 cup green onions sliced

2. Bloody Mary Pasta Salad

Hosting a Sunday Brunch picnic? Why not wow your friends with a Bloody Mary Pasta Salad from My Food and Family. Chock full of delicious ingredients, this salad is a sure fire hit.

  • 2/3 cup tomato vinaigrette dressing
  • 1/3 cup cocktail sauce
  • 3 tablespoons worcestershire sauce
  • 1 tablespoon horseradish
  • 1 1/2 teaspoons hot sauce
  • 12 oz. macaroni pasta, cooked and drained
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup celery, thinly sliced
  • 1 cup cooked bacon, crumbled
  • 1 cup green bell pepper, cut into squares
  • 1 cup red bell pepper, cut into squares
  • 1/2 cup red onion, sliced
  • 1/2 cup green pimento-stuffed olives, chopped
  • 8 oz. fresh mozzarella, cubed
  1. In a medium bowl, whisk together tomato vinaigrette dressing, cocktail sauce, worcestershire sauce, horseradish and hot sauce.
  2. In a large bowl, add cooked macaroni, tomatoes, celery, bacon, bell peppers, red onion, olives and mozzarella.
  3. Pour dressing over salad, then toss together before serving.

3. Mexican Pasta Salad

The unique ingredients in this salad are guaranteed to please your taste buds and with just 187 calories per serving, it’s also a healthy alternative to the standard.

  • 10 ounces bowtie pasta
  • ½ cup Greek yogurt, preferably fat free
  • 2 tablespoons mayonnaise
  • 1 lime, juiced
  • 1 tablespoon honey
  • 1 tablespoon ground cumin
  • 1 ¼ teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 15-ounce can black beans, drained and rinsed
  • 1 jalapeno, minced, or to taste (optional)
  • 1 cup frozen (or fresh) corn, thawed
  • 1 cup halved cherry tomatoes
  • ½ cup chopped cilantro
  • ¼ cup finely diced red onion
  1. Cook pasta according to package instructions. Drain and rinse with cold water.
  2. Whisk yogurt and mayonnaise in a large bowl. Add lime juice, honey, cumin, salt, chili powder and smoked paprika and whisk to combine.
  3. Add the pasta and stir to combine. Add black beans, jalapeno, corn, tomatoes, cilantro and red onion. Stir to combine. Serve immediately or chill.

4. Dill Pickle Pasta Salad

  • 1 lb dry shell pasta
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon McCormick’s Salad Supreme seasoning
  • ⅛ teaspoon black pepper
  • 2 cups shredded Colby-Monterey Jack cheese
  • 2 cups sliced dill pickles
  • ½ cup dill pickle juice
  • 1 tablespoon chopped fresh dill weed
  1. Boil pasta drain, rinse and place in large bowl.
  2. In a small bowl, mix mayonnaise, sour cream, dill weed, Dijon mustard, Salad Supreme, pepper, and pickle juice. Toss with pasta.
  3. Stir in remaining ingredients. Cover and refrigerate 2 hours before serving.

5. Bacon Blue Cheese Potato Salad

Sure to become one of your favorite potato salad recipes, this Bacon Blue Cheese Potato Salad from Highlands Ranch Foodie. Why not take a step out of your comfort zone and make this creamy and tart.

  • 10-12 new potatoes cooked
  • 1 cup sour cream
  • 2 Tablespoons milk or mayonnaise
  • 1/4 teaspoon white wine vinegar
  • salt and pepper
  • 2 Tablespoons parsley chopped
  • 3 green onions sliced
  • 1/3 cup toasted almonds
  • 3 eggs hard cooked and chopped
  • 4 oz blue cheese
  • 4 slices bacon cooked and crumbled
  1. This is one of those toss in and mix it up recipes. Just don’t toss it all together too long before you serve it or the almonds might get a bit soft. Change the measurements around to suit yourself. Use a different kind of nuts or cheese or salami instead of bacon. Really, it’s that forgiving a recipe!

6. French Potato Salad

We can always count on Martha Stewart to mix things up. This French Potato Salad recipe is close enough to the original that it won’t scare those who don’t like to try new things and it will please the adventurous. It’s subtle taste will please everyone at the table.

  • 2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
  • Coarse salt and ground pepper
  • 1/4 cup olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons sherry vinegar
  • 1 small shallot, minced (2 tablespoons)
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1/4 small red onion, sliced
  1. Place potatoes in a large pot cover with cold water by 1 inch and season generously with salt. Bring to a boil reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
  2. Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.

7. Cauliflower “Potato” Salad

If you’re looking for a healthy alternative to your standard salad sides, this is for you. Replace your potatoes with cauliflower for a carb free version.

Chicken, Red Potato and Green Bean Salad

  • 1/3 cup coarsely chopped fresh parsley
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1 pound small red potatoes
  • 1 teaspoon salt
  • 1/2 pound diagonally cut green beans
  • 2 cups sliced or cubed grilled or poached chicken (about 8 ounces)
  • 2 tablespoons chopped red onion
  • 1 (10-ounce) package mixed baby salad greens (about 6 cups)

To prepare dressing:

Combine first 8 ingredients, stirring well with a whisk.

To prepare salad:

Place potatoes in a saucepan cover with water. Add 1 teaspoon salt to the pan bring to a boil. Reduce heat, and simmer 10 minutes or until the potatoes are almost tender.

Add beans and cook an additional 4 minutes or until beans are crisp-tender. Drain well.

Quarter potatoes. Place the potatoes, beans, chicken, onion and greens in a large bowl. Drizzle with dressing toss gently to coat. Serve without chilling.

26 Potato Salad Recipes Perfect for Your Next Cookout

Potato salad has been a cherished side dish for decades. The filling vegetable pairs perfectly with mayonnaise and other sauces for a delicious accompaniment to any meal. If you enhance your favorite recipe with an array of spices or creative add-ins, you can make something that's truly unique and flavorful. Whether you're creating a side dish for a summer barbecue or are preparing the dish for a lovely picnic, you'll find the perfect potato salad recipe here.

Whether you bake or boil them, it's easy to tell when a potato is fully cooked. While preparing the vegetable can take some time, most of these recipes require minimal prep, which means they're all low-maintenance sides&mdashisn't that exactly what you want on a hot summer day? For a classic Potato Salad recipe, make our creamy go-to recipe pictured here. Our method is simple and only calls for six ingredients: eight to ten medium red potatoes, mayonnaise, salt and pepper, lemon juice and zest, and chives. If you're looking for something with a kick, make our Mexican Potato Salad. It consists of finely chopped chipotles in adobo for some spice and is paired with one cup of corn kernels. Their sweetness plays well with the spice.

If mayonnaise isn't your thing, we have a number of recipes that forego the condiment, like our German Potato Salad. It uses bacon, diced red onion, apple cider vinegar, and freshly chopped dill. A briny yet sweet option can be found in our Bread-and-Butter Potato Salad. The recipe incorporates the tasty pickles and uses Dijon-mustard as its base.

Whether you're looking to go salty or slightly sweet, rich or light, we think you'll have no trouble finding a potato salad recipe here that's sure to delight.

Blue cheese and red potato tart

I bought the prettiest little “freshly dug!” (I could not resist this sign) red potatoes at the market last week. They’re sweet, creamy and cute and need almost nothing to make them welcome on any table — roasted with olive oil, salt and pepper or boiled until tender and tossed cold with a vinaigrette, they’re heaven.

But if I were the kind of person who even knew when to leave well enough alone, what would we ever have to talk about? And so I sifted around my endless lists of things I think I might want to cook and landed on what has to be the most pretentious recipe I’ve ever read. I’m know, I really should just focus on the positive (and I will, soon) but seriously: instead of water in the pastry crust, it calls for San Pellegrino, and instead of butter, it calls for Plugrá, an ultra-creamy European butter. Here I had been operating under the assumption that the goal of recipes were to encourage home cooks, not discourage those who don’t keep imported Italian mineral water around for pie doughs, silly me. Harrumph!

Huffiness aside, while I have no doubt that, well, at least the European butter would raise this tart’s deliciousness to even higher levels, I can assure you that it is unwaveringly tasty with New York City tap water and store brand butter. Phew. And really, how could it not be? It has rings of red skinned potatoes, crumbles of bubbled and toasty blue cheese, cream, an egg yolk, a butter dough and a sprinkling of sea salt and fresh herbs. It manages to take something as humble as a boiling potato and cook it in a manner that makes French fries almost look like health food. I respect that. Especially with a green salad we’re all about balance around here, after all.

Blue Cheese and Red Potato Tart
Adapted in a bunch of ways from Gourmet

I changed a slew of things: I opted out of the San Pellegrino and Plugrá, though you don’t need to if you’re feeling fancy. I swapped in my favorite quiche crust these days, which barely shrinks and manages to stay sturdy even without par-baking first. I made one large tart, rather than the 6 tartlets the original recipe called for, added more potatoes to compensate, and swapped tarragon (what I had on hand) for the suggested thyme and rosemary but think any herb you enjoy eating with potatoes and cheese would work.

One note: This is not a quiche. The filling will remain soft and custard-like after baked, not firm up like most egg fillings. I liked this texture it was a little different but wanted to give a heads-up that the recipe hasn’t gone wrong if your potatoes can still be nudged a little after baking.

1 Savory Tart Shell, below, or recipe of your choice, in a 9-inch tart pan and ready to fill
1 pound small red potatoes, scrubbed and cut into 1/4-inch slices
1 cup heavy cream
1 large egg yolk
1/4 pound blue cheese, crumbled (about 3/4 cup)
1 tablespoons finely chopped herb or herbs of your choice, such as a mixture of thyme and rosemary
Fine sea salt for sprinkling

Preheat oven to 350°F. In a medium saucepan, cover potato slices with water by two inches. Simmer, uncovered, until tender, about 10 minutes. Drain. If the potatoes don’t seem very dry, pat them dry with towels.

Arrange potato slices, overlapping slightly, in concentric circles around the tart pan. Sprinkle blue cheese over potatoes. Whisk cream and egg yolk together and pour into tart shell, then sprinkle tart with herbs of your choice and salt.

Bake tart on a baking sheet until bubbling and golden brown, about 45 to 50 minutes. Cool in pan on rack and serve warm or cold. With a big green salad, for balance.

1 1/4 (5 1/2 ounces) cups flour
1 tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons (3 ounces) butter, diced
1 large egg

In a large bowl, combine the flour, cornstarch and salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together. This dough is rather tough but with a little elbow grease, it does come together nicely.

This dough can also be made a food processor, or in a stand mixer, though I’ve only tried it in a food processor.

On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Level the edges, and refrigerate for 30 minutes. Proceed with a filling of your choice, no parbaking required.

Porterhouse Steak Salad with Sherry Vinaigrette

This ain’t a girly salad! The richness of the Porterhouse steak is perfect with the sharpness of the blue cheese and the tangy Sherry Vinaigrette. Serve it with a loaf of garlic bread and you have a very satisfying, healthy meal.


  • 1 cup Corn, Either Thawed Frozen Corn, Or Blanch 2 Ears Of Fresh Corn
  • 2 cups Green Beans
  • 2-½ pounds Poterhouse Or New York Strip Steak
  • Chicago Or Montreal Steak Seasoning And Salt And Pepper, To Taste
  • Olive Oil For The Skillet And Rubbing On The Steak
  • 2 heads Boston Or Bibb Lettuce, Torn Into Bite Sized Pieces
  • 6 whole Campari Tomatoes, Quartered, Or 12 Cherry Tomatoes, Halved
  • 6 whole Radishes, Quartered
  • ½ whole Red Onion, Sliced Thin
  • 4 ounces, weight Blue Cheese, Large Crumbles
  • 1 whole Shallot, Large, Minced
  • 1 Tablespoon Dijon Mustard
  • ¼ teaspoons Salt To Taste
  • ¼ teaspoons Pepper To Taste
  • 3 Tablespoons Sherry Vinegar Or Red Wine Vinegar
  • ⅔ cups Olive Oil, Extra Virgin
  • 1 Tablespoon Fresh Italian, Or Flat Leaf Parsley, Chopped Fine


1. If you will be using a skillet to cook the steak then you will need to preheat your oven to 400 F.
2. Blanch the corn but dipping the ears into a pot of boiling water for about 1 minute. Then remove them from the water and plunge them into a bowl of ice water.
3. Blanch the green beans for about 1 1/2 minutes, then plunge the beans into a bowl of ice water.
4. Coat the steak on both sides with olive oil and season both sides of the steak liberally with Chicago or Montreal steak seasoning, salt and pepper. Set to the side.
5. Make the vinaigrette. In a small bowl add the shallots, mustard, salt, pepper, and vinegar, stir with a whisk.
6. Slowly drizzle the 2/3 cup olive oil into the mixture while whisking.
7. Stir the chopped parsley into the vinaigrette. Set to the side.
8. Either grill your steak over medium-high heat on your grill or heat a heavy, oven-safe skillet over medium high. Be sure the pan is good and hot before putting the steak into the pan. Cook about 3 minutes on each side, or until you have a nice rich, caramel brown color on both sides of the steak.
9. Finish the steak in the preheated oven for 5 to 7 minutes until the steak is medium rare to medium. Then remove it from the oven and let the steak rest at least 5 minutes.
10. Place the torn lettuce over a platter, put the vegetables around the perimeter of the platter. I like to make little piles of each veggie, rather than mixing it all up, so that each person can take what they like.
11. Slice the steak and lay it over the lettuce, in the center of the platter, pour any pan juices over the steak.
12. Put the blue cheese on either side of the steak.
13. Put a little of the vinaigrette over the steak.
14. Serve the salad with the remaining vinaigrette and a good garlic bread.

Potato and Corn Salad with Bacon, Blue Cheese, and Sherry Vinaigrette - Recipes

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Warm Goat Cheese

Candied pecan crusted goat cheese, organic baby beets, cherry tomatoes, cucumber & carrots, served with blackberry balsamic vinaigrette

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Parlez Vous Francais

Baby spinach, grilled free-range chicken, fresh strawberries, roasted walnuts, sliced seasonal apples, crumbled blue cheese & edamame, served with house balsamic vinaigrette

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Mixed greens, seared ahi tuna, organic carrot, julienne snap peas, edamame, wasabi peas, sesame shitake vinaigrette

Vegetarian Salads


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Romaine with tomatoes, cucumbers, chick peas, sliced beets, kalamata olives, pepperoncinis & feta cheese, with our athenian dill dressing

Little Italy

Romaine with roasted red peppers, mozzarella cheese, giardiniera, plum tomatoes, tortellini & black olives with italian vinaigrette

Orient Express

Field greens with snow peas, bean sprouts, almonds, crisp wontons, mandarin oranges & sesame seeds, with our toasted sesame dressing

Build your own

Combine any ingredients to make your own custom salad!

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  • Broccoli Florets
  • Roasted Beets
  • Organic Carrots
  • Fresh Cucumber
  • Cherry Tomatoes
  • Sweet Corn
  • Strawberries
  • Sugar Snap Peas
  • Edamame
  • Red Onion
  • Herb-Roasted Mushrooms
  • Raw Mushrooms
  • Hearts of Palm
  • Kalamata Olives
  • California Raisins
  • Organic Cranberries
  • Fresh Chickpeas
  • Fresh Black Beans
  • Bean Sprouts
  • Roasted Red Pepper
  • Mandarin Oranges
  • Fresh Avocado
  • Sun Dried Cherries
  • Fresh Cilantro
  • Hard Boiled Egg
  • Seasonal Apples
  • Quinoa
  • Wasabi Peas
  • 4-Cheese Croutons
  • Roasted Walnuts
  • Toasted Sunflower Seeds
  • Crispy Applewood Bacon Bits
  • Sesame Crisps
  • Maple-Glazed Pecans
  • Sliced Raw Almnds
  • Gourmet
  • Artichoke Parmesan
  • Sesame Shitake Vinaigrette
  • Vegan Tahini Goddess
  • Honey Poppy Seed
  • Spicy Thai Peanut
  • White Balsamic Vinaigrette
  • Grandma’s Buttermilk Ranch
  • Steakhouse Blue Cheese
  • Creamy House Caesar
  • Aged Balsamic Vinaigrette
  • Thousand Island
  • Honey Mustard Emulsion
  • Chipotle Buffalo Ranch
  • Athenian Greek
  • Barbeque Ranch
  • French
  • SPA
  • Blood Orange Vinaigrette
  • Fat-Free Toasted Sesame
  • Honey Lime Vinaigrette
  • Pomegranate Vinaigrette
  • Fat-Free Ranch
  • Lemon Dill Vinaigrette
  • Balsamic Vinaigrette
  • Fat-Free Italian
  • Crumbled Blue Cheese
  • Greek Feta Cheese
  • Low-Fat Mozzarella
  • Aged Parmesan Shavings
  • Organic White Cheddar Cheese
  • Grilled Free-Range Chicken
  • Crispy Buffalo Chicken
  • Chipotle Grilled Flank Steak
  • Classic Tuna Salad Scoop
  • Pecan Crusted Goat Cheese
  • Extra Firm Tofu
  • Grilled Wild Salmon (+ $3.00)
  • Sesame Crusted Ahi Tuna (+ $3.00)


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Call Me Reuben

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Mama’s Meatball

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The Cubano

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Thee Turkey Club

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Chicago Philly

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Chicken Pesto

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Pepperoni, roasted garlic, truffle oil and mozzarella cheese seasoned with basil

Grilled Vegetable

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How to Make Seasonal and Flavorful Potato Salad

Potato salad is a summer classic—but it’s also a spring and fall and winter classic.

Some like it moist and creamy. Some like it dry and crumbly. Some like it dressed in egg-rich mayonnaise. Some like it dressed in oil and vinegar. Some like it with sweet relish and a dash of sugar. Some like it sour with dill pickles and green olives.

There are many ways to make potato salad but always it can be flavorful and reflect the season.

Five basic steps to make flavorful, seasonal potato salad:

Step One: Cook potatoes. Scrub the potatoes well. Bring a medium pot or a large kettle of water to a boil over medium-high heat. Use enough water to cover the potatoes by 1 inch. Add a dash or two of coarse salt. Cook the potatoes whole or cut in their skins, or peel them if you like. Bring the boil down to a simmer then cook until the potatoes are nearly tender but still firm in the center–there should be little or no resistance when poked with a small sharp knife, about 10 to 15 minutes. Stir once or twice for even cooking. Avoid overcooking the potatoes.

Step Two: Prepare marinade. While the potatoes are cooking prepare a marinade. See suggestions of several oil and vinegar marinades below.

Step Three: Cut potatoes. Once the potatoes are cooked tender, drain them in a colander. Leave them in the colander or spread them out on a sheet pan until cool enough to handle. Then cut them into cubes, slices, or bite-size pieces and place them in a work bowl. Use a serrated knife if they have skins to avoid tearing the skins.

Step Four: Marinade potatoes. While the potatoes are still warm, drizzle the freshly made marinade over them and mix carefully until each slice is coated. Combine the potatoes carefully with the marinade until they are coated. Avoid breaking, mashing, or crushing the potato slices as you mix. Let the potatoes cool and marinade for up to two hours for best flavor. After that, place them in the refrigerator until you are ready to move on to the next step or serve.

You do not have to marinade the potatoes, but marinating infuses flavor into them. It is best to marinade the potatoes while still warm chilled potatoes will never achieve the fullness of flavor. If any of the marinade has not been absorbed by the potatoes when you are ready to move to the next step drain it off.

Step Five: Add dressing and seasonal flavoring. After marinading and before serving add mayonnaise or other dressing along with seasonal vegetables and flavorings, cooked meats, fish, or seafood to the potatoes. Mix gently until evenly blended. Seasonal flavoring combinations are almost limitless—no two potato salads will ever taste the same again, but they will all be imaginative and flavorful.

Basic ingredients for potato salad:

Potatoes for potato salad: Waxy potatoes with high moisture, high sugar, and low starch content are firm and hold their shape after cooking much more so than low moisture, starchy potatoes do. Waxy potatoes include small and large red-, white-, and yellow-skinned potatoes, and purple- and blue-skinned potatoes. Red Bliss, Peruvian blues, Yellow Finn, Yukon Gold, red creamers, and German fingerlings are waxy potato varieties well-suited for potato salad.

Russet potatoes are starchy and mealier than waxy potatoes, but some potato salad lovers prefer them because they make a creamier potato salad.

Cook potatoes—boiling is most common–whole, halved, or diced without peeling as long as the skins on the potatoes look fresh. Cook until they are just tender when pierced with a sharp knife. If you peel potatoes before cooking, steam them in a vegetable steamer until they are tender but still firm. If you boil peeled potatoes, be careful not to overcook them to mush.

If you plan to leave the skins on the potatoes when serving—colorful if the skins are red, purple, or blue–use a serrated knife to cube or dice them so as not to tear the skins.

How many potatoes: One and a half pounds of potatoes will make 4 servings of potato salad. Three pounds of potatoes will make 6 to 8 servings. About three medium potatoes make a pound. Eight to ten small new potatoes make a pound.

Marinade for potato salad:

Marinating potatoes just as they have slightly cooled after cooking will make for the most flavorful potato salad. The potatoes should be sliced or diced or cut into cubes or bite-sized pieces and placed in a large bowl then dressed with the marinade vinegar or oil and vinegar marinades are very well suited for potato salad.

Here are a few flavorful marinades (enough to marinade 3 pounds of potatoes):

  • Basic vinaigrette: Crush 1 clove minced garlic, add ½ teaspoon kosher salt and ½ teaspoon pepper, add tablespoon freshly squeezed lemon juice, add 2 tablespoons red wine vinegar, and whisk in ⅓ to ½ cup olive oil.
  • Simple vinaigrette: Whisk ¼ cup extra-virgin olive oil, 1½ tablespoons white wine vinegar, salt and pepper in a large bowl.
  • Mustard vinaigrette: Whisk ¼ cup Dijon mustard, ¼ cup grainy mustard, ½ cup olive oil, 1 tablespoon balsamic, sherry or other flavorful vinegar 3 tablespoons chopped fresh basil leaves or parsley.
  • Apple cider vinaigrette: Whisk ⅓ cup apple cider vinegar, 2 teaspoons sugar, 1½ teaspoons dry mustard, salt and pepper.
  • Bacon vinaigrette: Whisk 2 teaspoons of bacon drippings with 1 teaspoon of olive oil, ¼ cup of chicken stock, 3 tablespoons white wine vinegar, 1 teaspoons whole-grain Dijon mustard, and salt and black pepper to taste.
  • Chicken stock vinaigrette: Combine 1½ cup chicken stock and 6 tablespoons of red wine vinegar and season to taste with extra-virgin olive oil, kosher salt, and black pepper.
  • Herb and scallion vinaigrette: Whisk together ¼ cup olive oil, chopped fresh-picked herbs and chopped scallions.

Dressings for potato salad:

Add dressing to coat the potatoes evenly add more to make the salad creamy.

  • Mayonnaise (add until the mixture is as creamy as you like) tossed with chopped flat-leaf parsley and chopped onion and season with salt and pepper to taste.
  • Fat-free mayonnaise mixed with a bit of curry and honey for flavor, color, and sweetness.
  • Plain nonfat yogurt mixed with Dijon mustard.
  • Mayonnaise mixed with Worcestershire sauce and Dijon mustard and salt and pepper to taste.
  • Pesto and mayonnaise stirred until well combined.
  • Mayonnaise, oil, and vinegar: whisk ⅓ mayonnaise and 2/3 oil and vinegar
  • Dressing with vinaigrette only: When the potatoes are tender, put them in a medium bowl, drizzle with half the vinaigrette and toss very gently. Let rest for at least 30 minutes so that the potatoes can absorb the dressing. To finish the salad, toss the potatoes with the remaining vinaigrette, salt and pepper to taste, and garnish with chopped parsley and chives.

Seasonal flavorings for potato salad:

Fold and mix gently seasonal flavoring into potato salad for even more flavor. Do this when you are mixing in the dressing.

Choose and mix seasonal flavorings to taste. As a guide, the ratio of one-third as much seasonal vegetable or other solid flavoring or combination of seasonal flavorings to potatoes is helpful: for example, to three cups of potatoes add one-cup of sliced celery or the combination of chopped celery and chopped celery leaves sprinkle in additionally chopped onion and chopped mint leaves to taste.

Summer flavorings:

  • Cored and seeded red or green bell peppers minced, fresh or roasted
  • Cored, seeded, and minced cayenne or jalapeno or other chili peppers
  • Cucumbers sliced paper thin or cubed
  • Celery chopped or sliced thin in half-moons
  • Green beans quartered
  • Chopped dill or lovage
  • Chopped cilantro
  • Minced garlic
  • Yellow, gold, orange, or red cherry tomatoes quartered or halved and seeded (add just a few minutes before serving)
  • Minced fresh flat leaf parsley
  • Finely minced fresh tarragon

Spring flavorings:

  • Chopped shallots raw or lightly sautéed in olive oil
  • Minced fresh herbs to taste
  • Cooked fresh peas
  • Carrots cubed or cut into julienne strips and steamed
  • Spring onions chopped or sliced
  • Asparagus tips cut into 1 inch pieces
  • Thinning of carrots, turnips, and radishes
  • Sliced purple or savoy cabbage
  • Sliced or diced cauliflower or broccoli

Fall, winter, and all-seasons flavorings:

  • Minced anchovies
  • All-purpose curry powder or other spice mixture
  • Soaked, drained, and chopped capers
  • Chopped sweet or dill pickles
  • Green olives, diced or quartered
  • Black olives, diced or quartered
  • Salami, finely chopped
  • Bacon fried crisp and crumbled
  • Sautéed sausage sliced on the diagonal
  • Roast chicken diced
  • Parmesan cheese grated
  • Romano cheese grated
  • Low-fat ricotta cheese
  • Minced hard-cooked egg cut into ½-inch cubes or ¼-inch slices

European and German potato salad–served hot:

Potato salad served hot or warm is a European tradition. Here are two options:

• Combine 1½ cup white beef stock and 6 tablespoons of red wine vinegar and season to taste with 1 or 2 tablespoons of bacon fat and kosher salt, black pepper, mustard, and sugar to taste. Pour the hot dressing over the warm potato slices and serve immediately or cover and refrigerate for up to 1 day.

• Peel, cut, and place potatoes in a large work bowl. Sauté 4 or 6 pieces of bacon cut into small pieces spoon off all but 2 tablespoons bacon fat from skillet. Sauté additional aromatic vegetables such as onions or garlic. Stir in 1 teaspoon of all-purpose flour, 2 teaspoons sugar and salt and pepper to taste and blend. Stir in 3 tablespoons red wine vinegar and ½ cup of water and stir until it slightly thickens and is boiling. Gently drizzle and stir this hot dressing over the potatoes.

Serving option—stacked potato salad:

Rather than combining potatoes with dressing, arrange the potatoes on a platter or in a shallow bowl slice hard-cooked eggs and intersperse or layer them with the potatoes ladle the dressing over all and garnish with fresh chopped celery, scallions, or dill or other fresh chopped herb.

Our Menu

Want Cellars at Home? Dinner is available for delivery through our online portal or GrubHub. Third party platforms charge restaurants a significant percentage. If you want pick up or delivery, please call us directly at 773.944.1208.


All Sandwiches Served with one side, premium sides add $1

Beet and Goat Cheese Salad


*The only substitutions for Broadway potatoes are fruit, fries, cucumber salad or sliced tomatoes

Sandwiches are served with fries. Substitute sweet potato fries or garden salad for $1


Nearly Bottomless* Mimosas and Bloody Marys**
One 6 / Botomless 10***
Mix and Match Bloodys and Mimosas 15


Cellars Bar and Grill has a beverage program designed to feature local breweries and distilleries and wines that represent a broad spectrum of the world wine market.

Our beer taps change seasonally and only local breweries earn a tap handle. You might see Chicago producers like Begyle, Five Rabbit, Temperence, Around the Bend, Aleman, North Shore Cider and many more as there seasonal offerings tickle our fancy. We have Maplewood, Noon Whistle, Two Brothers and Baderbrau in Cans plus a large bottle selection that will satisfy any lover of hops.

Our wine list is fluid and changes as unique wines become available and special wines are offered at a discount we can pass along to our customers. We have more than a dozen wines by the glass plus bubbles, dessert wines and sherry. We do winemaker dinners nearly every month and wine tastings throughout the year.

If spirits are your preference, Josie put together a craft cocktail list featuring local distillers like North Shore, Koval and Leatherbee using fresh juices and syrups. We have a strong collection of bourbon, scotch and tequila.


local shrimp, tasso ham, mushrooms and tomato in shrimp gravy over smoked cheddar grits

asparagus, mushrooms, artichoke hearts and tomato with roasted red pepper cream sauce over smoked cheddar grits

blue crab cakes sautéed and served with roasted red pepper aioli, creamed corn, potato puree and sautéed spinach

Atlantic flounder fillets with blue crab and shrimp broiled with white wine and topped with beurre blanc, capers, bacon and asparagus

oven roasted local grouper with sauteed spinach, smoked cheddar grits and shellfish cream

sesame crusted tuna steak seared rare with sauteed mushrooms, spinach and soy-ginger vinaigrette

Atlantic salmon fillet chargrilled and served with fried grits, sautéed spinach, garnished with shrimp, scallops and shellfish cream

14 oz. hand cut certified Angus ribeye, chargrilled and broiled with “beef butter”, asparagus, potato puree and roasted demi-glace

toasted fennel, creamed corn, asparagus, candied pecan, balsamic and lemon vinaigrette

assorted seasonal vegetables sautéed and tossed with herb vinaigrette over house-made linguini

sautéed shrimp, scallops, mussels and clams with tomato, artichokes, and mushrooms in a shellfish cream sauce over house made linguini

Springer Mountain Farms chicken grilled with asparagus, potato puree and lemon-caper sauce

chargrilled Mahi-Mahi sauced with ginger-balsamic butter, smoked cheddar grits, fried brussels sprouts and tomato jam