An All-American Cookout

Roasted Potato Salad with Sour Cream and Shallots
Roasted Potato Salad with Sour Cream and Shallots

Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness that’s offset by a tangy dressing of sour cream, mustard, and shallots.

The Menu

More About This Menu

  1. In 2014 Ernest Hemingway's hamburger recipe resurfaced at the John F. Kennedy Presidential Library and Museum in Boston. The maximalist patty, which first appeared in our June/July 2014 issue with Helen Rosner's story A Writer's Beef, calls for minced carrot and tomato, cheddar cheese, grated apple, capers, India relish, and a brace of spices, all mixed directly into the beef. The result is incomparable, but you can certainly serve a simpler burger, if you prefer. See our burger guide for more burger recipes and cooking techniques.
  2. Start ahead to save time: Make the crisp, cornbread, and potato salad a day ahead, and blanch the green beans for the salad the night before. Just before serving, warm the crisp and cornbread in a low oven for a few minutes.
  3. It's hard to improve upon the combination of a warm blueberry crisp and a cool, melting scoop of vanilla ice cream. Choose a premium store-bought ice cream, or make your own at home »
  4. For more cocktail ideas for a crowd, see our favorite easy pitcher cocktails »

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.