Where to Find the Best Recipes for Juneteenth - WSJ

Rinse potatoes in cold water. Place potatoes in a large pot, and add water to cover (around 10 cups) and ⅓ cup of the salt. Bring to a boil over high heat and cook potatoes, uncovered, until just tender but with some bite still, 18-25 minutes. Drain potatoes and transfer to a large bowl.Sprinkle with 1 teaspoon salt and let cool 30 minutes.Meanwhile, in a large skillet, cook bacon, if using, over medium heat until fat has rendered and bacon is crisp and browned, 7-10 minutes. Transfer to a paper towel–lined plate, leaving fat in pan. If you omit the bacon, melt the butter in a large skillet here. Add onion and fennel to hot fat in skillet and cook until softened, about 5 minutes. Season with remaining 1 teaspoon salt. Remove from heat and let cool.Add cooled fennel mixture to bowl with potatoes, then add olive oil, sour cream, chopped parsley, ground mustard, paprika, lemon zest, pickle brine and pepper, and stir to combine. Taste and season further as needed. Garnish with parsley leaves and, if desired, an extra pinch of paprika. We’re talking about potato salad here, so: Everyone has their way. Some people make it the day of; some make it a day ahead. Store in the refrigerator until ready to serve.