Czech Potato Salad by John Jelinek

This authentic Czech potato salad has four generations of history and family get-togethers behind it. Elements of sweet, smoke and the right amount of crunch will make this dish the perfect compliment to your next brisket or burger.

serves 12-15

12 medium potatoes – peeled and hard boiled
to retain firmness

12 large eggs – hard boiled

1 pound of bacon cut into ¼-inch pieces,
fry and set aside to cool

4 stalks celery

1 medium or large onion

6 or 7 sweet pickles

2 large dill pickles

2-3 tablespoons mayonnaise

2 tablespoons white vinegar

salt to taste

pepper to taste

It is recommended the eggs and potatoes chill overnight before slicing. Chop all ingredients into approximately ¼ inch square pieces. Put all ingredients in large mixing bowl and mix in the following: 2 tablespoons each dill and sweet pickle juice, 2-3 tablespoons mayonnaise, 2 tablespoons white vinegar, salt and pepper to taste. Mix thoroughly and let chill in refrigerator for at least two hours.

Cranberry Fluff Salad by Clayton Chapman

Clayton Chapman, owner and chef at The Grey Plume, created a beautiful rendition of his grandma’s Cranberry Fluff Salad. He worked with ingredients that aesthetically or texturally represented those in his favorite childhood dish, but were playful, unique and completely unexpected.

“Everything in this dish is similar, but not quite the same.”

— Clayton

Clayton’s family-style salad consisted of braised cranberries, red amaranth (bull’s blood), crème fraîche, toasted marshmallow, cranberry gelée, cranberry purée, compressed celery, pickled celery, lettuce purée, cranberry gastrique and celery leaves.