Cooking At Home: On the Clock

In "Cooking at Home," I usually share an anecdote about cooking for my family, but sometimes "Cooking at Home" means cooking for work. Whether it's catching up on recipe testing, playing with new ingredients or finishing up a project that just needs more than a day in the office, for me, WFH usually means WFK – working from kitchen!

A big potato salad project I worked on this winter finally hit production and is now in stores. Scrubbing and peeling potatoes was the worst of it, but the end result was worth the aching in my wrists. It's hard to improve on our classic Aunt Nettie's Potato Salad, so I didn't even try. (It is, and will always be, the gold standard around here! We'd never replace it!)

The winning recipe, Homestyle Potato Salad (pictured at right), is more mustardy, less sweet and has a bit more celery and eggs than Nettie's. It's made with Yukon Gold potatoes for the best texture. Its taste is well-balanced, featuring garlic, celery seed and white pepper and a touch of green onion for freshness.

Between this version (the clear favorite in the test kitchen) and the other four contenders, there was a close second. Though we didn't add it to our Deli menu, so many tasters begged for the recipe that I'm publishing Classic Dill Potato Salad here.

I also worked last season on our new Classic Sour Cream & Chive Chip Dip (pictured at right). Chips and dip have always been my No. 1 guilty-pleasure snack, so getting this one right was my obsession for at least a few months. After what felt like endless edits and finessing of the formula, I'm proud to introduce this one to my fellow chip monsters.

This "practically perfect" dip is creamy and thick but won't break your chip, with just the right balance of chive and onion flavor. It also makes a great topper for baked taters! Find it in the Deli Grab & Go Case.