Recipe: Down home potato salad and spicy lamb sliders

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NEW YORK (PIX11) — Still searching for the right recipe to serve your guests at a Fourth of July barbecue?

Try these picnic-perfect dishes from Chef Jesse Jones.

Chef Jesse’s Down Home Potato Salad

Serves: 6-8


  • 6 Idaho potatoes peeled and diced (salt to taste)
  • 2 celery stalks minced
  • 1 tablespoon onions minced
  • ½ cup green peppers minced
  • ½ cup red peppers minced
  • ½ cup of pimentos minced
  • 2 tbs sweet pickles relish
  • 1 tbs sweet gherkins minced
  • ½ cup mayo
  • 1 tbs salad mustard
  • 1 tsp salt
  • 1 tsp sugar (optional)
  • ½ tsp black pepper
  • ½ celery seed
  • 4 hardboiled eggs


  1. In a large saucepan, cover the potatoes with water (add salt to taste). Cook about 30 minutes until tender. Test with fork.
  2. Drain and let cool. Do not rinse with cold water.
  3. Place in a bowl.
  4. Add celery, onions, peppers, relish gherkin,  eggs, mayo, pimentos, sugar, mustard, salt and pepper.
  5. Mix well and refrigerate until later.

Spicy Lamb Burger Sliders

Serves: 4


  • ½  pound ground Lamb
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 tsp smoked paprika
  • pinch, kosher salt and  black pepper
  • 2 tbs fresh rosemary
  • 1 tbs spicy hot sauce


  1. In a large bowl, thoroughly mix the lamb with garlic, onion, smoked paprika, salt, pepper, rosemary and hot sauce. Form into four half-inch thick burgers.
  2. In a hot pan or grill, cook for 5 minutes then flip. Cook about 5 more minutes more. (Cook about 2 minutes on both sides for medium rare.)
  3. Serve on the bun of your choice.
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