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Potato Salad

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John Huba

When Top Chef season one contestant Tiffani Faison was thinking of opening a restaurant, she realized she wanted a little taste of home. “My mother’s from the south and a lot of this food we made at home, or she made at home,” she tells PEOPLE. “It’s black-eyed peas and collard greens, mac and cheese, fried chicken, that stuff.”

That’s the basis behind her potato salad, a savory side from her restaurant, Sweet Cheeks Q, that combines all the favorite fixings in one pretty dish. Whip it up for your own backyard bash, or score some points making it for a friend’s fest!

Potato Salad

Makes 8 to 10 servings
• 1½ cups apple cider vinegar
• 2 cups sugar
• ¼ cup water
• ½ cup mustard seeds
• 4 lbs. red potatoes, quartered, cooked and cooled
• 2/3 cup sour cream
• 2/3 cup mayonnaise

Raymond Hom
• 1/3 cup champagne vinegar
• 1/3 cup Dijon mustard
• 1/3 cup whole grain mustard
• 1/3 cup honey
• 1/3 cup olive oil
• 1 Tbsp. salt, divided
• 1½ cups diced celery
• 1 cup diced sweet onion
• ½ cup chopped flat leaf parsley
• ¼ cup chopped fresh dill
• Celery leaves

1. Cook cider vinegar, sugar and water in medium saucepan over medium-high heat, stirring often, until sugar is dissolved; add mustard seeds. Cook 20 minutes or until seeds are soft but slightly firm. Strain seeds, reserving liquid; set seeds aside. Simmer reserved liquid until syrupy and reduced by half. Pour syrup over seeds; set aside and cool.
2. Place potatoes in a large bowl; set aside. Whisk sour cream, next 6 ingredients and 1½ tsp. salt in a medium bowl. Pour mixture over potatoes; toss gently.
3. Stir celery, next 3 ingredients, 2 Tbsp. mustard seed and remaining salt into potato mixture. Cover and chill 3 to 4 hours. Garnish with celery leaves.

PHOTOS: The Menu for the Best Summer BBQ!