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Tehran Signals Defiance as Supreme Leader Vows Retaliation and Strait Closure

  A man holds a picture of Iran's new supreme leader, Mojtaba Khamenei, while people attend a funeral ceremony for the Iranian military commanders who were killed in strikes, in Tehran Iran’s Supreme Leader issued his first public remarks following the deaths of senior Iranian commanders, vowing that the country will “avenge the martyrs” and maintain the closure of the strategic Strait of Hormuz until what he described as “justice” is served. His comments, delivered during a nationally broadcast address, underscore a sharp escalation in rhetoric at a moment of heightened regional tension. The Supreme Leader framed the recent losses as sacrifices in the defense of Iran’s sovereignty, promising that those responsible “will face consequences.” He also reaffirmed Iran’s decision to keep the Strait closed, a move that has already disrupted global shipping routes and rattled energy markets. The strait, one of the world’s most critical chokepoints for oil transport, has long been a flas...
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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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