Name: Danish Potato Salad
Yield: Makes 6 to 8 servings
Ingredients: 3 pounds medium Yukon Gold potatoes (each about 3 inches in diameter); 1/2 cup finely chopped fresh chives or green onion tops; 1/2 cup chopped fresh parsley; 2 tablespoons drained capers; 3 tablespoons white wine vinegar; 1 tablespoon caper liquid from jar; 1 teaspoon coarse-grained Dijon mustard; 1/2 cup extra-virgin olive oil

Image may contain Plant Vegetable Food and Potato

Danish Potato SaladLisa Hubbard

Based on a recipe passed down from Anna Pump's Danish grandmother, this European-style potato salad is dressed with a mustardy vinaigrette along with capers, chives, and fresh parsley.

Test-kitchen tip:

Test-kitchen tip: Choose potatoes that are all about the same size to ensure even cooking.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.