Katherine Lewin’s new book Big Night is a vibrant celebration of dinner parties, whether grand or intimate. What I love most about her approach is the infectious enthusiasm she brings—full of bold colors and bold flavors—and the belief that any evening can become a memorable “big night.” The recipes are showstoppers: from Baked Challah French Toast with Maple Cream to Clams and Corn Pasta and even a Bloody Mary Bar, each dish feels like a joyful invitation to gather and savor.
But what truly resonated with me in Lewin’s book wasn’t just the food. It was her advice on vacation meal planning, something I relate to deeply. Before heading out on a trip, she suggests mapping out your meals for the entire week. It might sound a bit rigid for a vacation, but the wisdom behind it is undeniable: having your meals planned means you can truly relax and enjoy the vacation itself, rather than stressing over what to eat, who will cook, or whether the grocery store is open.
I am absolutely that person who, while trying to unwind on a beach or hike through the woods, hears the nagging question, “What’s for dinner?” My husband, affectionately dubbed “The Drill Sergeant of Leisure” in our family, is the same. Planning to relax may seem paradoxical, but it’s a strategy that frees up mental energy to do the things that matter: tracking down the perfect swimming hole, getting lost in a novel, or simply soaking up the sun with a book on your chest.
Lewin’s meal plan was crafted to make a Big Party weekend with friends not just manageable but truly enjoyable. And among her carefully curated recipes, one in particular caught my attention: the Chic Potato Salad. It’s summery, fresh, and utterly irresistible—a dish I want to make again and again.
The Recipe: Chic Potato Salad (Serves 10-12)
Ingredients:
- 3 pounds baby or small Yukon Gold potatoes, scrubbed
- Kosher salt
- 1/4 cup white wine vinegar or sherry vinegar, plus more to taste
- 6 tablespoons good extra-virgin olive oil, plus more for serving
- Freshly ground black pepper
- 1 bunch celery, including leaves
- 1 bunch scallions, or 2 large shallots
- 6 hard-boiled eggs
- 6 ounces cornichons
- 1 bunch fresh dill, parsley, or a mix (about 4 ounces)
- 1 lemon
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise (optional)
Instructions:
Start by placing the potatoes in a large pot with 3/4 cup of kosher salt. That sounds like a lot, but don’t worry—you’re seasoning the potatoes perfectly; you won’t be drinking this salty water! Cover the potatoes with water and bring it to a boil over medium-high heat. Once boiling, lower the heat and simmer until the potatoes are tender when pierced with a fork—about 15 to 20 minutes.
While the potatoes cook, whisk together the vinegar and 6 tablespoons of olive oil in a small bowl until they emulsify into a bright, tangy dressing. Season this with half a teaspoon of salt and plenty of freshly ground black pepper.
Drain the potatoes and let them cool for about 10 minutes until they’re comfortable to handle. Cut the potatoes in half, or quarters if they’re larger, and place them in a large bowl. Drizzle with the dressing and toss gently to coat. Cover the bowl and refrigerate for at least two hours or overnight, tossing a couple of times if you remember.
When you’re ready to serve, take the potatoes out of the fridge and let them warm to room temperature—about an hour. The olive oil may have solidified while chilling, so this step helps everything loosen up.
Next, thinly slice the celery and scallions on the bias, or mince the shallots if you’re using those. Add them to the potatoes. Finely chop the hard-boiled eggs, cornichons, and herbs (reserve a handful for garnish), as well as any celery leaves, and toss everything together.
In a small bowl, zest and juice the lemon, then whisk in the mustard and mayonnaise (if using). Pour this bright, creamy mixture over the potato salad and toss to combine. Taste and adjust with more salt and pepper as needed.
The salad can be kept refrigerated, covered, for up to two days. Just before serving, top with the reserved herbs and a generous drizzle of olive oil.
Why This Potato Salad Works
What makes this salad truly “chic” is its balance of textures and flavors: the tender potatoes absorb the sharp tang of vinegar, the crunchy celery and pickles add refreshing snap, and the fresh herbs bring a fragrant brightness. The hard-boiled eggs add richness, and the lemony Dijon dressing ties everything together with a subtle kick.
It’s the kind of dish that feels elegant yet approachable, perfect for a sunny weekend get-together or a relaxed dinner party where everyone can linger over seconds.
Planning Your Own Big Night
Lewin’s big-picture lesson extends far beyond this potato salad. By scheduling meals ahead of time, especially on vacation, you eliminate unnecessary stress and create space to enjoy life’s best moments. The brain space saved from meal planning is the brain space gained for soaking in your surroundings, savoring your company, and making memories.
So next time you pack your bags, think ahead about what’s on the menu. It might just be the key to your most delicious, relaxed, and truly big night yet. And if you’re looking for a place to start, the Chic Potato Salad is waiting to make its debut.
