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    Forget the hot dogs and apple pie. Wesley has one thing on his mind this Fourth of July — potato salad! The moment has stirred up some really strong feelings for this classic summer staple and how it lives up to the country’s ideals of what it is and could be. Wesley takes to the streets of New York City and back to The Times’s Cooking Kitchen to test out his theory against his family’s recipe for potato salad. Is it the beacon of hope and possibility that he thinks it is? Along the way, he’s joined by a two-time James Beard Award winner and food historian, Jessica B. Harris, to answer this essential question: Does potato salad belong on the Mount Rushmore of national dishes? Read more: https://www.nytimes.com/2026/07/02/podcasts/cannonball-potato-salad.html [00:00:00] Potato salad: America's optimistic dish [00:02:16] Visiting Union Square in NYC to talk potato salad [00:06:09] Cooking the potatoes is the key! [00:06:58] Wesley’s mother's oniony potato salad [00:08:29] Talking with the food historian Dr. Jessica B. Harris [00:12:03] Mayonnaise and the origins of potato salad [00:16:24] Minimalists, maximalists, and potato salad shaming [00:27:08] Black cooking shaped a nation's taste [00:29:28] Wesley shares his potato salad recipe “Cannonball” is a podcast from The New York Times, with the Pulitzer Prize-winning critic Wesley Morris. Every week, Wesley talks to writers, artists and friends about the culture that moves us — the good, the bad and whatever’s in between. Surprisingly personal and never obvious, new episodes drop on Thursdays. Watch "Cannonball" on YouTube and listen wherever you get your podcasts. Subscribe: https://www.youtube.com/@cannonballpodcast Follow NYTimes: https://www.instagram.com/nytimes Subscribe to NYT Audio: https://bit.ly/3Qz3GZu
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