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5 Potato Salad Recipes for Your Next Summer Cookout

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Potato salad is the quintessential cookout side. It can be served warm or cold, and it tastes even better at room temperature. Plus, there's endless room for variation. Start with great Idaho® potatoes as a canvas, and you can incorporate whatever flavors you like.

When we make potato salad, the accoutrements often change, but the Idaho® potato is the constant. You'll know these guys when you see them—always look for the "Grown in Idaho®" seal. (It's the state's growing conditions, including rich, volcanic soil and ideal climate and irrigation, that differentiate Idaho® potatoes from the rest.) While they taste great, they're also good for you: Idaho potatoes are certified by the American Heart Association as a heart-healthy food. As an added benefit, they're naturally gluten-free, ideal for guests who have dietary restrictions.

Below are some of our favorite potato salad recipes from the experts at the Idaho Potato Commission. Whether you're grilling up some sweet and sticky ribs or burgers and dogs, these potato salads, made with satisfying Idaho potatoes and a bounty of other fresh, flavorful ingredients, might just steal the show.

Roasted Fingerling Salad With Green Beans and Feta

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Did you know that you can get Idaho potatoes in the precious fingerling variety? Slice up those colorful little spuds, and roast them with high-quality olive oil, mixing in crisp green beans after 10 minutes. If you have mayo-averse friends and family, they'll be happy to learn this recipe is blended with a vinaigrette made from sautéed shallots and garlic, balsamic vinegar, olive oil, lemon juice, lemon zest, Dijon, and honey. To finish the whole thing off--and add that creamy component--top it with salty crumbled feta.

To get Amee Livingston's recipe, click here.

Warm Fingerling Potato Salad With Sherry Vinaigrette

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Another great use for those fingerlings is this warm potato salad with a punchy sherry vinaigrette. We love the addition of just-crisp pancetta and capers for a salty bite, plus crunchy radishes and delicate celery leaves. By starting the potatoes in boiling water and finishing them in a cast iron pan, you'll get fingerlings that are soft and creamy on the inside and toasty and browned on the outside.

To get Lauren Keating's recipe, click here.

Niçoise-Style Potato Salad

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If your crew prefers creamy red-skinned potatoes, this Niçoise-style salad is the recipe to serve. It incorporates all the tasty aspects of a traditional Niçoise salad--like eggs, shallots, and olives--but makes the potato the star. The lemony vinaigrette brightens up the hearty ingredients, making it perfect for a hot summer day.

To get Lauren Keating's recipe, click here.

Vegan Brazilian Potato Salad

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If you've been looking for more recipes to try in your Instant Pot, this unique vegan potato salad should be next on your list. To make the dressing creamy, we use a vegan mayo, and the Indian spice kala namak as an egg alternative. (Obviously, you're welcome to use regular mayo and hard-boiled eggs if you like.) And if you don't have an Instant Pot just yet, don't worry—this can easily be made on the stove.

To get Kathy Hester's recipe, click here.

Potato and Lentil Salad

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Looking to lighten things up? Forgo the mayo-heavy potato salad versions and try this one instead, served over greens with protein-packed lentils. Sliced radishes, parsley, and chives brighten everything up, and the addictive (and very versatile) dressing is made with lemon juice, lemon zest, and deep, fruity olive oil.

To get Betsy Haley's recipe, click here.

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