Featured Recipe

Irish Potato Salad

Chef Scott Walton, the new executive chef for Aramark at Heinz Field, updates traditional Irish potato salad with watercress and celery barigoule, celery stalks simmered in wine and olive oil with garlic, onion and carrots. Photo credit: Robin Rombach, Post Gazette

6 Servings


  • For the Salad
  • Watercress, 1 bunch
  • Fingerling Potatoes, 1 pound sliced & roasted
  • Salt, to taste
  • Pepper, to taste
  • Hot Cider Dressing, 2 tablespoons
  • Celery Barigoule, 2 tablespoons
  • Radish, 1 thinly sliced
  • For Hot Cider Dressing
  • Mayonnaise, 1 cup
  • Cider Mustard, 1/2 cup
  • Apple Cider Vinegar, 1/8 cup
  • Hot Sauce, 2 dashes
  • Honey, 1/4 cup
  • Dry Mustard, 2 tablespoons
  • Salt, to taste
  • Pepper, to taste
  • For the Celery Barigoule
  • Lemon, 1/2 zested and juiced plus 4 thin slices
  • Extra Virgin Olive Oil, 1/2 cup plus 1 tabelspoon divided
  • Garlic, 6 cloves smashed
  • Carro, 1 (small) cut into 3-inch pieces
  • Unsalted Butter, 1 tablespoon
  • White Wine, 1/2 cup
  • Coriander Seeds, 1/4 teaspoon cracked
  • Kosher Salt, to taste
  • Ground Black Pepper, to taste
  • Celery, 4 stalks


  • For the Celery Barigoule
  • Place all ingredients except celery in a pot and bring to a simmer
  • Place celery in liquid and turn heat to low and cook until soft
  • Place celery in blender and add 1/2 cup of the cooking liquid
  • Blend, adding a tablespoon of oil oil to finish
  • For the Hot Cider Dressing
  • Mix all ingredients in blender and set aside
  • For the Salad
  • Place watercress, fingerlings and mustard seeds in a bowl and season to taste with salt and pepper
  • Lightly toss the potato mixture in the Hot Cider Dressing
  • Place potato mixture on a platter.
  • Garish with celery barigoule and sliced radish
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