From MasterChef to backyard harvests: Honoring the humble potato

This time last year, I was standing under the hot studio lights of MasterChef Season 14, heart racing, apron on, and camera crews circling. One of my earliest challenges was a curveball: Cook something impressive using aged ingredients. I raced to the pantry to grab an aged duck breast, and while others may have panicked, I saw potential. I got to work! I whipped up some creamy mashed potatoes, a vibrant blueberry, orange reduction to cut through the richness, and just when I thought I had found my rhythm: Bam! A disadvantage was thrown my way: aged cheese. There was no time to think, just act. I folded the cheese into my mashed potatoes last minute, praying it wouldn't overpower the dish. And wouldn't you know it? That risky twist earned me one of the top dishes of the challenge. Now that it's summer, the idea of creamy mashed potatoes might feel a bit heavy under the sun. But the humble potato still deserves the spotlight, especially when you've just pulled them fresh from the garden like I have. Instead of mashing, I'm turning those garden potatoes into a Creamy Dill Pickle Potato Salad, a fresh, tangy, herb-packed side dish that's begging to be invited to your next picnic or BBQ. It's a nod to those MasterChef roots, where creativity and improvisation ruled the kitchen. But it's also a celebration of seasonal eating and growing your own food. So whether you're working with aged duck or backyard potatoes, remember that great cooking isn't just about perfect conditions, it's about passion, adaptability and a little bit of daring. And if you happen to have some fresh dill, garden pickles (better yet, fermented ones!) and potatoes on hand, I highly suggest tossing together this chilled summer salad. It might not come with a trophy, but it just might steal the show at your next cookout. Happy Summer and Happy Harvesting! Creamy Dill Pickle Potato Salad Ingredients: 2 pounds small potatoes 1 cup mayonnaise ½ cup chopped celery ½ cup chopped dill pickles (I fermented garden cucumbers) 2 teaspoons Dijon mustard 1 tablespoon lemon juice 4 tablespoons fresh dill, finely chopped 1 teaspoon onion powder or more to taste Salt and pepper, to taste Directions: Clean the potatoes and add them to a large pan of boiling water. Cook for about 15-20 minutes or until the potatoes are fork-tender. Drain them and then cut them in half or more if desired. In a large mixing bowl, stir together the remaining ingredients. Combine the potatoes with the sauce in the mixing bowl and stir to coat the potatoes. Chill in the refrigerator for at least an hour before serving. Kimberly Karver was a top-10 contestant in Season 14 of MasterChef.