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Hello, foodies…

I’d like to start by saying THANK YOU for all your wonderful comments about cookbook #2...I can’t wait until you all have that book in your kitchens and you start cooking your way through it. While I won't be hand-signing this book as I did with the first, I want you to know we are planning lots of events later in the year and I hope to have the opportunity to sign your book then. This new title was a true labor of love and I’m proud of each and every recipe. Back Around the Table is still on sale exclusively through my Facebook page. It goes on sale on QVC.com TOMORROW!

Tomorrow is also the first day of July! And that means it’s “Summer’s Best” month on In the Kitchen with David. Think about your favorite summer treats—fair foods, campfire favorites, backyard barbecue bests, and more. Tomorrow’s recipe is a classic we’re asked for again and again—a Lighter Potato Salad. Here’s how you make this picnic-perfect side.

Light Potato Salad
Yields 8–10 servings

Ingredients:

• 3 lbs red bliss potatoes, cut into 1-1/2” pieces


• 2-1/4 tsp salt, divided


• 1 tsp freshly ground black pepper


• 2 Tbsp white wine vinegar


• 1 Tbsp freshly squeezed lemon juice


• 1-1/4 cups nonfat Greek yogurt


• 2 Tbsp yellow mustard


• 2 celery stalks, finely chopped


• 1/2 small white onion, finely chopped


• 6 hard-boiled eggs, cut into small wedges


• 2 Tbsp fresh chopped parsley

Preparation:

1. Place the potatoes in a large stock pot and fill with tap water, covering the potatoes by 3”. Add 1-1/4 tsp salt and stir. Bring the water to a boil over medium-high heat and cook until just fork tender, about 15–20 minutes. Drain the potatoes, run them under cold tap water to cool them, and set aside.


2. In a large mixing bowl, Place the remaining 1 tsp salt, black pepper, white wine vinegar, lemon juice, nonfat Greek yogurt, mustard, chopped celery, and onions and stir until combined. Add the cooked potatoes, eggs, and parsley and gently stir until the potatoes are fully coated with the yogurt mixture.


3. Place in the refrigerator and chill completely before serving, at least 5 hours.

This recipe is prepared using the Cooks Essentials® Premier 18/10 Stainless Steel 10-Piece Cookware Set (K19781).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

So what, foodies, is the perfect partner to potato salad? A burger of course. I’ve got a few burger recipes on QVC.com that you should definitely check out. And, you have to see this video from our friends at America’s Test Kitchen. Dan Souza, the Associated Editor for Cook’s Illustrated, performed an interesting experiment with two hamburgers and a heavy Dutch oven. His point? It’s better to make your own ground beef.  

The only thing we didn’t talk about yet is DESSERT! I am constantly blown away by our foodies inside QVC and my friend Sam recently shared two Fourth of July recipes that are AWESOME.

So how do you make edible flip-flops? Sam says she decorated Nutter Butter cookies with gel icing and a little candy bead. As for the ladybug bruschetta, she used cherry tomatoes to make the bodies, black olives to make the heads (and the spots!), and they’re sitting atop lettuce leaves. The white part is a creamy sour-cream based dressing and it’s all set on slices of baguette. Foodies, make either one of these recipes for your July 4^th barbecue and you’ll be the talk of the party!!

Speaking of Independence Day, tell me how you’ll be celebrating the holiday for today’s blog question. Are you barbecuing? Camping? Watching fireworks? Maybe just keeping cool in the air conditioning? Whatever you’re up to, I wish you a very happy July 4th on behalf of the entire ITKWD team. I’ll see you this Wednesday for In the Kitchen with David at 8pm ET.

Keep it flavorful!
—David