My dear friend John Hyatt is an incredible cook. He is a master of taking what’s available in the kitchen and whipping up amazing dishes. This potato salad is no exception. Every year around the holidays, I anxiously anticipate our yearly visit from John, Kevin, and now their newborn baby, Pluma Rose. This Thursday, the boys will return to Hickory, and we will share the laughter that can only reside among good friends and, of course, delicious cuisine!
From start to finish, this recipe will take you approximately 1 hour.
Step 1 Ingredients
2 1/2-3 lbs. red potatoes cut into bite-sized chunks
1 tbsp olive oil
2 1/2 tbsp fresh rosemary chopped coarsely
1/4 tsp dried basil
1/4 tsp dried parsley
1 tsp ground mustard
2 tbsp minced garlic
1/2 – 1 tsp black pepper
1/2 – 1 tsp Kosher salt
Step 2 Ingredients
1/2-3/4 cup onion chopped fine
1 stalk celery chopped fine
3/4 cup cup orange bell pepper chopped
1 1/2 cups shredded sharp cheddar cheese
3/4-1 cup Duke’s Mayonnaise
1-2 tbsp fresh dill chopped
1-2 tbsp fresh basil chopped
1-2 tbsp fresh sage chopped
1 tbsp fresh rosemary chopped
salt and pepper to taste
Preheat oven to 425 degrees.
Blend ingredients in step 1 well and bake in a casserole dish for 40 minutes, tossing every 10 minutes to ensure equal baking.
Pour into large serving bowl and add step 2 ingredients.
Mix step 3 ingredients to taste.
Stir dressing into potato mixture.
Chill and serve.