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Ukraine Claims Russian Summer Offensive Falls Short of Strategic Goals

A firefighter works at the site of an apartment building hit during a Russian drone and missile strike, amid Russia's attack on Ukraine, in Zaporizhzhia, Ukraine in this handout picture released August 30, 2025. Ukraine’s armed forces have declared that Russia’s much-publicized summer offensive failed to secure full control of any major Ukrainian city, despite Moscow’s claims of significant territorial gains. Russian Chief of General Staff Valery Gerasimov stated that since March, Russian forces had captured over 3,500 square kilometers of territory and taken control of 149 settlements. However, Ukraine’s General Staff dismissed these figures as “grossly exaggerated,” asserting that no major urban centers were fully occupied by Russian troops. Military analysts note that Russia’s campaign, aimed at seizing the Donbas region and forcing Ukraine into concessions, devolved into a slow, attritional struggle rather than the decisive breakthrough Moscow had anticipated. While Russian ...
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All-American Potato Salad

 


 Ingredients (Serves 6)

  • 2 lbs russet potatoes, peeled & cut into ¾-inch cubes
  • 1 tbsp + ¾ tsp salt, divided
  • 2 tbsp distilled white vinegar
  • ½ cup finely chopped celery
  • 2 tbsp minced red onion
  • 3 tbsp sweet pickle relish
  • ⅔ cup mayonnaise (use a good-quality brand)
  • ¾ tsp dry mustard
  • ¾ tsp celery seed
  • 2 tbsp minced fresh parsley
  • ¼ tsp freshly ground black pepper
  • 2 hard-boiled eggs, chopped (optional but recommended)

Instructions

  1. Cook the Potatoes
    Place potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil. Add 1 tbsp salt, reduce heat, and simmer for ~8 minutes until fork-tender. Drain.

  2. Add Vinegar
    While still warm, transfer potatoes to a bowl and drizzle with vinegar. Toss gently and let sit for 20 minutes.

  3. Make the Dressing
    In a separate bowl, mix celery, onion, relish, mayo, mustard, celery seed, parsley, pepper, and remaining ¾ tsp salt.

  4. Combine & Chill
    Gently fold the dressing and chopped eggs into the potatoes. Cover and refrigerate for at least 1 hour.


Tips 

  • Start potatoes in cold water for even cooking.
  • Let potatoes absorb vinegar while warm for extra flavor.
  • Make ahead—the flavors deepen overnight.

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